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marzipan torte

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Marzipan Torte. Get almonds, soak them a night, skin them so they are quite white, grind them thoroughly and add to them the same amount of sugar; to make this Torte better, use a pound of the one- that is, of almonds - and a pound of fine sugar, either more or less depending on the amount you want to make, and add to them an ounce of rosewater; mix it all together; get good wafers, made with sugar and rosewater, first soaked in rosewater, lay them on the bottom of a baking dish and put the mixture over them, spreading it carefully with a spoon, and make it low, adding sugar and rosewater on top; then cook it slowly. That is what Marzipan Torte is like.


Links to modern interpretations:

Grene Boke  

Marzipan Torte
Kristen Wright
Grene Boke

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