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91. Marzipans For Invalids Who Have Lost The Desire To Eat, Very Good And Of Great Sustenence


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

91. MARZIPANS FOR INVALIDS WHO HAVE LOST THE DESIRE TO EAT, VERY GOOD AND OF GREAT SUSTENENCE. Take a very fat capon or a hen which is very fat, and cook it with just your salt until it is very well-cooked; then take the breasts from it, and all the white meat without skin, and weigh that meat, and take as much peeled almonds, and combine the meat and the almonds; and take as much fine white sugar as all of this, and grind the almonds a great deal, and then the meat with them, and then the sugar; and then grind everything together, and stretch that dough upon a wafer, and make little marzipans of the size that you wish; and make the edges a little high, and let it be a little deep in the middle; and moisten it with orange-flower water with some feathers. And then sprinkle fine ground and sifted sugar over that water, and then moisten it again, and sprinkle it as before; and then cook them in the oven in some flat casseroles, and paper underneath; and let the fire of the oven be moderate; and upon removing it from the casserole, the paper must be cast off of each one, in such a manner that the marzipan does not break. And this is a very singular dish and of great support for the invalids who have lost the [desire] to eat; because the little of this that they eat is of more sustenance than any other thing; principally drinking in addition to it the sulsido of hens made in the jug; and this cannot have a value placed upon it.

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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)

If you would make good marzipan (Das Kuchbuch der Sabina Welserin)

Fruit Made of Sugar [Marzipan] (An Anonymous Andalusian Cookbook)

To make Marzipan (Ouverture de Cuisine)




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