[Sca-cooks] Re:frangipangi

[Daniel Myers]

Ok, I remembered seeing a recipe for this sort of thing somewhere.  I 
finally found it.

The Neapolitan Recipe Collection (Cuoco Neapolitano), Terence Scully, 
trans.

180. Marzipan Torte.  Get almonds, soak them a night, skin them so they 
are quite white, grind them thoroughly and add to them the same amount 
of sugar; to make this Torte better, use a pound of the one -- that is, 
of almonds -- and  a pound of fine sugar, either more or less depending 
on the amount you want to make, and add to them an ounce of rosewater; 
mix it all together; get good wafers, made with sugar and rosewater, 
first soaked in rosewater, lay them on the bottom of a baking dish and 
put the mixture over them, spreading it carefully with a spoon, and 
make it low, adding sugar and rosewater on top; then cook it slowly.  
That is what Marzipan Torte is like.

Interesting - no eggs or such.  Basically a sugar and almond paste pie 
with rose water and a cracker crust.  Scully's notes state that the 
recipe from another source says that the torte should be low and thin 
rather than tall and thick.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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