Renaissance Marchpane Recipes

Authentic Renaissance Marchpane Recipes To Make Royal Marchpane

To make Marchpane to Ice and Gild, and garnifh it according to Art

Take Almonds, and blanch them out of feething water, and beat them till they come to a fine Pafte in a ftone Mortar, then take fine fearfed Sugar, and fo beat it all together till it come to a perfect pafte, putting in now and then a fpoonfull of Rofe-water, to keep it from Oyling; then cover your Marchpane with a fheet of paper as big as a Charger, then cut it round by that Charger, and fet an edge about it as about a Tart, then bottom it with Wafers, then bake it in an Oven, or in a baking-pan, and when it is hard and dry, take it out of the Oven, and Ice it with Rofewater and Sugar, and the white of an Egg, being as thick as Butter, and fpread it over thin with two or three feathers, and then put it into the Oven again and when you fee it rife high and white, take it out again and garnifh it with fome pretty conceit, and ftick fome long Comfits upright in it, fo gild it, then ftrow Biskets and Carawayes on it. If your Marchpane be oyly in beating, then put to it as much rofe-water as will make it almoft as thin as to ice.

To make Collops like Bacon of Marchpane

Take fome of your Marchpane Pafte, and work it in red Saunders till it be red; then rowl a broad fheet of white Pafte, and the fheet of red Pafte, three of the white, and four of the red, and fo one upon another in mingled forts, every red between, then cut it overthwart, till it look like Collops of Bacon, then dry it.

To make Wafers

Take a quart of Flower heaped and put to it the yolks of four Eggs, and two or three fpoonfuls of Rofewater, mingle this well together, then make it like Batter with Cream and a little Sugar, and bake it on Irons very thin poured on.