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135. Marzipans


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

135. Marzipans. Take almonds which are select, and wholesome, and well-peeled in boiling water. And grind them very well, moistening the pestle of the mortar in rosewater so that they don't become oily. And when they are well-ground, cast in as much syrupy sugar as there will be almonds; and let it be well-ground, and strained through a silk sieve; and make good paste incorporating the sugar little by little, and not with large amounts, so that you don't make the paste viscous, and spread them out very well.

The way to cook and glaze them:

Take fine sugar which is very well-ground, and strain it through a sieve of silk; and for a syrup put it in this way, and blend it with rosewater which is reasonably thick.

It is necessary that the oven is not very intense, but temperate; and take the sheet on which you will cook the marzipans, and heat it in the oven; and when it is hot, cast flour on it, under the marzipans, so that they don't stick; and put them in the oven until you see that you cannot bear to touch them with the back of your hand; and if the outside is not cooked, be sure to return it to the edge of the sheet with the outside on the inside. And then take them out and with a little spoon cast glaze upon them, and with some feathers spread it out all over. And then return them gently to the oven until the glaze hardens, as you think [right] according to the practice you have seen.

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Other versions of this recipe:

To make an excellent Marchpane paste (Delights for Ladies)

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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