Marchpaine Cakes
Item
Title
Marchpaine Cakes
Date
en
1694/1795
Description
Recipe for making "marchpaine cakes," or marzipan cakes, using sugar, almonds, and rose water.
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
Transcript
[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.
[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.
Subject
Contributor
en
Oberle, George
en
Ochsner, Elizabeth
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.