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To Make Fair Royal paste

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

To make fair royal paste. Take half a pound of almonds well peeled & grind like paste of marzipan, then take a breast of a roasted capon, & cut into little pieces & grind it in a mortar well strong, then take three quarters of a pound of powdered sugar, two ounces of powdered cinnamon, & grind well together, tempered with a little rose water, then roll out the paste into little pieces the size of two fingers & the thickness of half a finger, snip apart with a knife, & put them after into the oven.


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