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To Make Roman marselette

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make Roman Marselette. Take three new eggs, half a pound of ground white sugar passed through a sieve, two grains of musk & white flour, & make a soft paste, cut it into pieces the size of an egg, & put it on wafers & on paper, & cook it in the oven or in a tart pan, & put cinnamon thereon.


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