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To Gylde A Marchpane Or Any Other Kinds Of tarte


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To gylde a Marchpane or any other kinds of Tarte. Cap. x. TAke and cut your leafe of Golde as it lyeth vpon the booke, into square peces like dise: & wt a Contes taylles ende moiste a litle, take the mold vp by the one corner, lay it on the place beyng first made moiste: & with another tayle of a Conte dry, presse the Golde downe close:

And if ye wil haue the forme of an Hert or the name of IESVS, or any other thing, whatsoeuer, cut ye same through a peece of Paper, & lay the Paper vpon your Marchpayne, or Tarte: then make the void place of the Paper (throw which, ye Marchpayne appeereth) moist with Rosewater, laye on your Golde, presse it downe, take of your Paper, & there remayneth behinde in Golde the Print cut in the said Paper.

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