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Title
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Marchpaine Cakes
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Date
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en
1694/1795
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Description
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Recipe for making "marchpaine cakes," or marzipan cakes, using sugar, almonds, and rose water.
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Early form of Marzipan. Also see OED Marchpane. Originally: a flat disc of marzipan mounted on wafers and usually decorated with motifs made from similar paste or other materials (by the 18th cent. often iced with sugar and mounted on a rich fruit cake, esp. a bridecake). Subsequently: a cake or sweet made of marzipan
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Transcript
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[inserted left margin: fob] Marchpaine Cakes
[inserted left margin: 15] Take a Pound of Blanched Almonds, and a pound of Loafe Suger beat them to gether till thay be very small, then beat in to it 2 spounefuls of rose water make it up in what formes you please, put them in the oven after the other be drawn oute.
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Contributor
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en
Oberle, George
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en
Ochsner, Elizabeth
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Le, Vincent
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
