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This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

58 - Maçapão. Façam uma calda grossa com um quilo de açúcar e adicionem-lhe algumas gotas de água-deflor. Quando a calda atingir o ponto de bala mole, juntem-lhe 1 quilo de amêndoas, já antes peladas e pisadas num gral. Para evitar que as amêndoas fiquem muito oleosas, enquanto as pisarem vão molhando a mão do gral em água-de-flor. Logo que misturarem as amêndoas com a calda, tirem o tacho do fogo (mexendo sempre a mistura), acrescentem-lhe uma colher de sopa, mal cheia, de farinha de trigo, e continuem a bater, para que a massa fique bem fofa. Levem o tacho novamente ao fogo. Para saber o ponto de cozimento, tomem um pouco na mão: se estiver bem ligada, a massa já estará cozida. Então tirem o tacho do fogo e ponham a massa numa tigela de louça. Assim que a massa for esfriando, com as mãos molhadas façam os maçapães, do feitio que desejarem.

Maçapão. (precursor of modern sweets made of flour, eggs, sugar and almonds) Make a thick syrup with a kilo of sugar and add a few drops of flower water. When the syrup reaches a weak boil, add a kilo of almonds, already peeled and ground in a mortar. To avoid the almonds becoming too oily, while you are grinding them keep whetting the pestle with flower water. As soon as you mix the almonds with the syrup, remove the pot from the fire (continually stirring the mixture), add a scant soupspoon of wheat flour, and continue beating, so that the dough will become very fluffy. Take the pot to the fire again. To recognize the the point at which has cooked, take a little in your hand: if it is very cohesive, the dough is ready. Then take the pot off the fire and place the dogh in a clay bowl. As soon as the dough starts cooling off, with wet hands make the maçapães, in whatever shapes you desire.

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