[Sca-cooks] Marzipan Request

[Martina Schäfer]

,,Kochbuch aus dem Inntal" (cookbook from the Inn valley), late 1500/begin.1600, Bavaria. The german version is made by Danner, Ostbair. Grenzmarken 12/1970. That's all bibliographical information about the book I could find. I don't know if there is a version translated into english.

As well as possible translated the recipe for hedgehock from almonds says:
Put fine crunched Almonds into a clean pot and mix the stuff with a small stick (maybe cinnamon?). Put it on a cloth so it makes a heap and let it drip until it gets dry (That makes only sense if you made almond milk before. Otherwise there is no liquid to "drip"). Than put sugar over it. Now take almonds, cut in 4th, colored with safran and stick with it the hedgehock. Put thick almondmilk to it and put it in a bowl.

The question still is, did the put milk/water/wine to the crunched almonds and thisaway made almond milk or not. I tend to say, they did not. Because if you'd do that you would'nt get it dry enough anymore to take it away from where you worked and "put it in a bowl" without destroing your work.

Whats your opinion?

Marcellina



sca-cooks at ansteorra.org schrieb am 01.11.01:
Welcome Marcellina!

I am curious about the book you quote, I am not familiar with that one.  Can you tell is the bibliographical information about the book, when it was written, all that good stuff?  The more documentation we have about mmmmmm-marzipan, the better!  The only thing that worries me about all this marzipan-mania is that we are all so darned easy to poison.  Remember what else is
almond-flavored?

Best wishes,
Dame Selene Colfox
OP, OLC, OHA, ODC, SR etc.
Sable Fret Pursuivant, Barony of Altavia, Caid
selene at earthlink.net


marcellina_dangelis at web.de wrote:

> Hi,
> you might try the recipe for the "Mandeligel" (hedgehock from almonds). You find it in the "Kochbuoch aus dem Inntal".

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