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Another Form Of marzipan


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Another form of marzipan. You will need half a pound of sugar, and almonds, peel it, crush it in a mortar, add some rose water so it won't be oily. Once crushed, add some sugar, crush it again, for the almonds will be thinner from the sugar; grab two wafers, soak it in rose water, then flatten some dough; it shouldn't be too wide, it should be as wide as your finger, curve the ends of the dough, bake it in a furnace, but don't use too much heat, the marzipan should stay yellow; add some bread roll pieces dipped into wine and jam, then some peeled almonds cut into two, decorate it with gold.

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