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18 - To Make A Marchpane


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

18 - To make a Marchpane. Take two pounds of Almonds being blanched and dryed in a sieve over a fire: beat them in a stone mortar; and when they bee small, mix with them two pounds of sugar being finely beaten, adding 2 or 3 spoonfuls of Rose-water, and that will keeps your almonds from oyling. When your paste is beaten fine, drive it thin with a rowling ping, and so lay it on a bottom of wafers: then raise up a little edge on the side, and so bake it: then yce it with Rose-water and sugar: then put it into the oven once again, and when you see your yce is rise up, & dry, then take it out of the oven, & garnish it with pretty conceits, as birds and beasts, being cast out of standing moulds. Stick long comfits upright in it: cast biskets and carrowaies on it, and so serve it: gild it before you serve it: you may also print off this Marchpane paste in your molds for banquetting dishes: and of this paste our comfitmakers at this day make their letters, knots, Arms, Escocheons, beasts, birds, and other fancies.

autodoc



Other versions of this recipe:

To make an excellent Marchpane paste (Delights for Ladies)

Marzipans (Libre del Coch)

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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