Marchpaine Cakes

Title: Marchpaine Cakes
Date: 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] [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: See all items with this value cakes; See all items with this value sugar; See all items with this value baking; See all items with this value rose water; See all items with this value almond
Contributor: Oberle, George; 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.

Position: 614 (1 views)