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139. Fritter Of marzipan

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

139. fritter of Marzipan. Take blanched almonds [which are] very well-ground; and when they have been ground, cast in sugar; and for a pound of almonds another pound of sugar; and grind it all together, and as you are grinding it, feed it with rosewater, and let all be as well ground as you can; and then take well-sifted flour, and knead it with eggs and lard, and a little white wine, and make little cakes; and cast that paste in them, and set a frying pan with lard; and after heating it well, cast the fritter within, and fry it slowly; and then on the plate cast honey, and sugar, and cinnamon on it.


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