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12 - To Make An Excellent Marchpane paste


This is an excerpt from Delights for Ladies
(England, 1609)
The original source can be found at Kirrily Robert's website

12 - To make an excellent Marchpane paste, to print off in moulds for banquetting dishes. Take to every Jordan Almond blanched, three spoonefuls of the whitest refined sugar you can get: searce your sugar, and now and then, as you see cause, put in two or three drops of damask Rose-water: beare the same in a smooth stone mortar, with great labour, until you have brought it into a dry stiffe paste: one quarterne of sugar is sufficient to worke at once.

Make your paste in little bals, every ball containing so much by estimation, as will cover your mould or print; then roune the same with a rowling pin upon a sheet of cleane paper, without strewing any powdered sugar either upon your paste or paper. There is a countrey Gentlewoman whom I could name, which venteth great store of sugar-cakes made of this composition. But the only fault which I find in this paste is, that it tasteth too much of the sugar, and too little of the almonds: and therefore you may prove the making thereof by such almonds which have had some of their oil taken from them by expression, before you incorporate them with the sugar; and so happely you may mix a greater quantity of them with the sugar, because they are not oylie as the other.

You may mix cinamon or ginger in your paste, & that will both grace the taste, and alter the colour, but the spice must passe thorow a faire searce; you may steep your almonds in cold water all night, & so blanch them cold, and being blanched, dry them in a sieve over the fire. Heere the garble of almonds will make a cheap paste.

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Other versions of this recipe:

Marzipans (Libre del Coch)

To make a Marchpane (Delights for Ladies)

If you would make good marzipan (Das Kuchbuch der Sabina Welserin)

MARZIPANS FOR INVALIDS WHO HAVE LOST THE DESIRE TO EAT, VERY GOOD AND OF GREAT SUSTENENCE (Libre del Coch)

Fruit Made of Sugar [Marzipan] (An Anonymous Andalusian Cookbook)

To make Marzipan (Ouverture de Cuisine)




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