SC - food website you just have to see

[LrdRas]

i think it is modernly, though the particular recipe from Epilario I was
talking about says:
Blanch thy almonds and stempe them very small, but straine them not,
and...if you make a very good Marchpane, put as much fine sugar in it as
there are almonds in equall weight...

that seems like a lot of sugar to me. When I make these, I use marzipan
from my local danish bakery (dirt cheap and fine stuff with lots of almond
flavor). Modernly marzipan seems to be in a block where almond paste seems
to be much goopier.

I mainly wanted to distinguish between marchpane (the dish) and marzipan
(the ingredient), plus identify marzipan for those who may not know it was
a paste of almonds. Forgot that there's a modern ingredients called almond
paste, too!

hope this helps, though I know there's bunches more people with way more
experience with tis dessert stuff than me.

- --AM

- ----------
> From: LrdRas <LrdRas at aol.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - marzipan/almond paste-revisted
> Date: Monday, May 04, 1998 1:32 PM
> 
> In a message dated 5/4/98 1:00:12 AM Eastern Daylight Time,
acrouss at gte.net
> writes:
> 
> << marzipan (almond paste). 
>  --AM >>
>  I had thought that marzipan was much sweeter than simple almond paste.
Could
> you increase my knowledge in this area privately since I lost the
original
> posting that covered this subject. Thanks in advance.
> 
> Ras
>
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