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marzipan Dish

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 Dish. For ten servings of Marzipan Dish get one pound of marzipan and grind it up thoroughly and put with it a capon wing that has been ground up as much as possible; get crustless bread in the amount of an egg and soak it in lean broth; then get a little verjuice, a little rosewater, a little capon broth, and distemper everything together, and cook it gently on the coals with a little ginger; let it come to a boil or a little more, then dish it up with sugar and cinnamon on top.


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To make Marzipan (Ouverture de Cuisine)

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