MC Logo

22 If You Would Make Good marzipan


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

22 If you would make good marzipan. First take a half pound of almonds and soak them overnight in cold well water, take them out in the morning. Next pound them well until they become oily, pour a little rose water on them and pound them further. When they become oily again, then pour a little more rose water thereon. Do this until they no longer become oily. And pound the almonds as small as possible. After that take a half pound of sugar, pound not quite all of it in, leaving a little left over. Next, when the almonds and sugar are pounded well together, put them in a bowl, take the lid from a small box, loosen the rim completely, so that it can be detached and put back on again, however leave the lid and the rim together. Take wafers and make them about as wide as a pastry shell, very round. Spread the almond paste described above with the fingers onto the wafers, moistening the fingers with rose water and dipping the almond paste into the sugar, which you have kept in reserve. After that, when you have spread it out evenly with your hands, take the sugar that you have reserved and sprinkle it through a sieve evenly over the marzipan. And take a small brush and dip it in rose water and sprinkle the marzipan overall, so that the sugar is dissolved. Then let it bake. Check it often, so that it is not burnt. It should be entirely white. The amount of a half pound is necessary, so that the oil remains.

autodoc



Other versions of this recipe:

To make an excellent Marchpane paste (Delights for Ladies)

Marzipans (Libre del Coch)

To make a Marchpane (Delights for Ladies)

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)




Home : Recipes : Menus : Search : Books : FAQ : Contact