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51 almond Chanterelles

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

51 Almond chanterelles. Pound the almonds, as you would to make marzipan, put sugar thereon, but not too much, take after that the chanterelle mushroom mold, clean it and take a small brush, dip it in almond oil and brush the mold with it, also with a brush of rose water. And put the almond paste into the mushroom mold and blow through the tube [so that the almond mushroom falls] onto a sheet of paper, and let it bake in a tart pan and sprinkle it with starch flour, then they will be white.


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