[Sca-cooks] Marzipan Request

[Sue Clemenger]

Cool recipe <g>. It sounds more like an almond cheese than marzipan,
though (I've seen several similar recipes in english-language texts).
They're basically made by making almond milk, and coagulating that.
It's unclear from your recipe if you're supposed to be heaping the
remaining crushed almonds onto the cloth (which would make it more like
a marzipan), or if you're supposed to be heaping the almond cheese,
which would give you a sweetened cheese.  Hmmm.....and I have several
pounds of almonds here at the house....hmmmmm (weekend project, anyone?
<g>)
Never seen one, before, though, that's done up as a hedgehog--how
adorable <gg>
--Maire

Martina Schäfer wrote:
>
> ,,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