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 [L]oa[fe] Suger beat ym [them] to gether till thay be very small, yn [then] beat in to it 2 spounefuls of rose wate[r] make it up in what formes you please, put ym [them] in ye oven after ye other be dranne [drain] oute [out]
[inserted left margin: 15] Take a Pound of Blanched Almonds, and a pound of [L]oa[fe] Suger beat ym [them] to gether till thay be very small, yn [then] beat in to it 2 spounefuls of rose wate[r] make it up in what formes you please, put ym [them] in ye oven after ye other be dranne [drain] oute [out]
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.