SC - Marzipan

[Marian Deborah Rosenberg]

This discussion on Marzipan has been fascinating me in the few instances where
I have been understanding what is going on.  I'm working in my school's
computer center right now, which more or less means I am sitting around playing
on the computers and getting paid for it.  So, I thought maybe I'd throw
something out into the marzipan discussions.  These translations were done by
Dan Gillepsie.  


>From the Arte de Cozina 1607:


Cap xxxiiij De huevos atabalados

Toma dos dozenas de huevos y cuezelos que esten bien duros, y despues tomalos,
y mondalos de las cascaras, y mondados partelos por medio, partiendolos
sutilmente quanto a la clara sin llegar a la yema, y luego saca aquellas claras
de por si, sin quebrarse cada una, y dexa las yemas enteras y guardalas.  Para
dos dozenas de huevos, toma media libra de almendras, y media de acucar y haz
un macapan bien majado, las alme(n)dras y el acucar de estar bien majado: y
toma aquellos medios huevos, y inchelos de aquel macapan cada medio huevo de
por si, y dexale la cabeca del macapan bien llena.  Ten batidos tres huevose ,
y moja aquel huevos relleno, no mas de quanto se moje aquella cabeca de
macapa(n); y te(n) una sarten con manteca roxa, y moja el huevo batido en la
manteca roxa.  Y advierte que no ha de freyr mas delas cabecas de macapan, y
ponlos en la fuente, y echales una poica de miel por encima, y acucar, y canel. 
Han se de servir caliente; es muy regalado plato para comidas de carne, y de
viernes: De las yemas que sacares destos huevose, puedes hazer otro plato de
huevos dorados, como hemos dicho en las maneras de los huevos.  Has de advertir
que quando cortares los huevos cozidos, no los partas a la larga, sino al
traves: de modo q(ue) queden ambas a dos cabecas sanas; y por esso se llaman
atabalados, por que queden de modo de atabales.


chap 34 On "kettle drum" eggs

Take two dozen eggs and cook them so that they are good and hard, and after
that take them and remove the shells, and being shelled split them in half,
splitting them thinly, so that the white arrives without the yolk, and then
take those whites as they are, without crushing each one and leave the yolks
whole and reserve them.  For two dozen eggs, take a half pound of almonds, and
a half pound of sugar and make a marzipan well ground, the almonds and the
sugar well mashed: and take those half eggs, and fiklll them with that marzipan
each half egg as it is, and leave the had of the marzipan quite full.  Have
three eggs beaten, and wet the stuffed eggs, no more than will wet the head of
the marzipan, and have a frying pan with red fat.  And be warned not to fry the
heads of the marzipan, and set them in the serving dish, and dcast to them a
little honey on top, and sugar and cinnamon.  Serve them hot; it is a highly
regarded dish for meat days and for Fridays: from the yolks that you took from
these eggs, you may make another plate of golden eggs, as we have said in the
ways to fix eggs.  Be warned that when you cut the cooked eggs, do not split
them on the long side, but rather on the bias: in such a way that the two heads
remain whole: and by this they are called "kettle drum," because they remain in
the shape of a kettle drum.


Cap.lix De torta de macapan, para dia de carne.

Toma media libra de almendras, y media de acucar, y un quarteron de tocino
gordo muy bien picado en una tabla, y ten las almendras muy bien majadas, con
su acucar: y luego echale el tocino, y majolo todo muy bien, y echale seys
huevos y desatalo todo junto, y ten tu massa fina puesta en sutortera, y echale
el macapan, y labralo lo mejor que tu supieres.  Esta massa llamamos fina,
porque va amassada con manteca, con vino blanco, y con huevos, y un poco de
acafran desatado con agua: hase de comer caliente, por causa del tocino: no les
eches tapa de massa sino de acucar: quando lo pusieres a cozer con lumbre poca,
y blando fuego.


Chap 59 On a marzipan pastry for a meat day

Take a half pound of almonds and a half pound of sugar and a quarter pound of
fat bacon very well chopped on a board and have the almonds very well ground
with your sugar and then cast it to the bacon and grind it all very well, and
cast six eggs and loosen it all togbether and have your fine dough placed in
your baking pan and cast the marzipan and work it the best way that you know. 
This dough is called fine, because it is mixed with fat and white wine and with
eggs and a little saffron loosened with water: eat it hot, because of the
bacon: do not cast as dought lid, but rather sugar, when you set it to cook
with a small fire and it leaves soft.


Cap. lxxix De tortada de macapan. 

Hase de majar una libra de almendras y una libra de acucar despues de
mo(n)dadas las almendras, y estando bien majadas el acucar y bien hecho el
macapan, echale ocho huevos, los seys en el macapan, y desatalo con ellos; y si
estuviere espesso echale un poco de vino blanco, y agua, y despues de hechala
massa bien fina, pondrasla a cozer a poca lumbre debaxo y de encima, y al medio
cozer batiras un par de huevos, y untala con unas plumas muy bien, y echale
mucho acuca, y no se queme con el acucar, y huevos, y sirvela con acucar, y
canel por encima.


Chap 79 On a marzipan pie.

Grinda a pound of almonds and a pound of sugar, after shelling the almonds, and
let the sugar be well ground and the marzipan well made, cast 8 eggs, 6 of them
in the marzipan and loosen it with them; and if it is thick cast a little white
wine, and water, and after making a fine dough, set it to cook with a small
fire below and on top, and when it is half cooked beat a pair of eggs, and
annoit it very well with some feathers, and cast a lot of sugar, and do not
burn it with the sugar, and eggs and serve it with sugar and cinnamon on top.


All typos are very much my fault.
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