SC - Pie Called Marzapan

[Ann & Les Shelton]

I'm teaching a class on Platina at Atlantian University next month and
am working on redacting some recipes from De Honesta.  I just got
through with my first shot at "Pie Which They Call Marzapan" {VIII.48}
and it came out nicely.  The acid test will be tomorrow.  My brother and
his family {my demonically possessed nieces and nephew} are visiting
from Florida, so we have to do the traditional Sunday lunch at my
parent's house.  I'm taking the pie along, and if they'll eat it, anyone
in the SCA should be willing to.

Pie Which They Call Marzapan

Make the pie which they call marzapan this way.  Grind almonds which
have stood in freshwater a day and a night and which are as carefully
washed as possible, continually sprinkling lightly with fresh water so
they will not produce oil.  If you want the best, add as much of the
best sugar as of almonds.  When all has been well pounded and soaked in
rose water, spread in a pan filled with a light undercrust and moistened
often with rose water.  Put in an oven, sprinkling continually with
ground sugar with a bit of rose water so that it will not be dried too
much... {snip}


My redaction:

1 cup almonds
1 cup sugar
1/4 cup rosewater
1 commercial pie shell, baked blind

I ground the almonds in my blender, then added the sugar and got them
well mixed to the consistency of fine breadcrumbs.  My rosewater is
incredibly strong, so I have to cut it 50:50 with water or else it
totally overpowers every other ingredient.  I put the dry ingredients in
a bowl and started adding rosewater a tbs. at a time until they appeared
soaked {which I interpreted to be "well moistened"}.  This worked out to
be 1/4 cup of rosewater.  I baked it at 325 for about 35 minutes.  It
came out with a firm crust and just slightly "mushy" underneath.

John le Burguillun
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