SC - Welser marzipan part 1 (long) was Re: Puck's marzipan

[Philip & Susan Troy]

Valoise Armstrong wrote:
> 
> I've been following this thread with great interest but haven't commented
> since most all of my books are still in storage. I did have Sabina Welserin
> on my hard drive and remembered that there was also a marzipan on wafer
> recipe in it. There is a confusing section about the box, which I do not
> completely understand, maybe it's to store the finished marzipan?

<snipped, somewhat rearranged>

>  take the lid from a small box,
> > loosen the rim completely, so that it can be detached and put back on
> > again, however leave the lid and the rim together.  Take wafers and make
> > them about as wide as a pastry shell, very round. Spread the almond paste
> > described above with the fingers onto the wafers, moistening the fingers
> > with rose water and dipping the almond paste into the sugar, which you have
> > kept in reserve. After that, when you have spread it out evenly with your
> > hands, take the sugar that you have reserved and sprinkle it through a
> > sieve evenly over the marzipan. And take a small brush and dip it in rose
> > water and sprinkle the marzipan overall, so that the sugar is dissolved.
> > Then let it bake. Check it often, so that it is not burnt. It should be
> > entirely white.

This sounds to me like a springform cheesecake pan with a detachable
bottom, but also with a cover. I assume it's to protect the marzipan
from radiant heat in the oven. I believe English cooks would simply use
a low heat, i.e. late in the baking/cooling oven "cycle".

> 51   Almond chanterelles
> 
>         Pound the almonds, as you would to make marzipan, put sugar thereon, but
> not too much, take after that the chanterelle mushroom mold,

I'd be fascinated to see a chanterelle mushroom mold. They're shaped
(actual chanterelles, anyway) like curved paper fans; it doesn't sound
like an easy mold to make from metal. Maybe wood?

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================