johnnae at mac.com
Sun Jul 18 16:58:41 PDT 2010
I turned up some mentions to the sweet biscuits in EEBO-TCP.
Tomkis, Thomas. Albumazar. A comedy presented before the Kings
Maiestie at Cambridge, the ninth of March. 1614. By the Gentlemen of
And heare you sir:
If you chance meet with boxes of white Comfites,
Marchpane, dry sucket, Macarouns and diet-bread,
'Twill helpe on well.
To furnish out our banquet.
Markham, Gervase, 1568?-1637. Countrey contentments, or The English
To make Iumbals more fine and curious then the for|mer, and neerer to
the taste of the Macaroone; take a pound of sugar beate it fine; then
take as much fine wheat flower and mixe them together, then take two
whites and one yelke of an egge, halfe a quarter of a pound of blaun|
ched Almonds; then beat them very fine altogether with halfe a dish of
sweet butter, and a spoonefull of rosewa|ter, and so worke it with a
little Creame till it come to a very stiffe past, then roule them
forth as you please: And hereto you shall also if you please adde a
few dried Ani|seedes finely rubbed and strewed into the past.
Phillips, Edward, 1630-1696? The new world of English words, 1658
Macarons, (Ital.) lumps of boiled paste, strewed over with sugar or
spice, a dish much used by the Italians; but here they are commonly
compounded of Almonds, Sugar, Rose-water, and Musk.
N. H., Dunton, John, 1659-1733. The ladies dictionary, being a general
entertainment of the fair-sex a work never attempted before in
(Fr.) little Fri|rer-like Buns, or thick Lozenges compounded of Sugar,
Almonds, Rose-water, and Musk, pounded together and baked wich a
Also the Italian Macaroni, lumps or gobbers of boiled paste, served up
in butter, and strewed over with Spice, and grated cheese; a common
dish in Italy.
A small sweet cake or biscuit consisting chiefly of ground almonds
(or coconut), egg white, and sugar. Also: the mixture used for baking
1611 R. COTGRAVE Dict. French & Eng. Tongues, Macarons, Macarons;
little Fritter-like Bunnes, or thicke Losenges, compounded of Sugar,
Almonds, Rosewater, and Muske.
1615 G. MARKHAM Countrey Contentm. (1668) II. ii. 98 To make
Jumbals more fine and curious..and nearer to the taste of the Macaroon.
1630 J. TAYLOR Great Eater of Kent in Wks. I. 146/1 Whether it
bee..Fritter, or Flapiacke, or Posset, Galley-Mawfrey, Mackeroone,
Kickshaw, or Tantablin.
1672 N. GREW Anat. Veg. i. 3 The inner Coat [of the bean]..so far
shrinking up, as to seem only the roughness of the outer, somewhat
resembling Wafers under Maquaroons.
1688 R. HOLME Acad. Armory III. 83/2 Mackrooms, a kind of roul of
Do as Bear says and skip the Catherine de Medici references.
On Jul 18, 2010, at 4:57 PM, Terry Decker wrote:snipped
> Linguistically, macaron does tie to the Italian, maccaroni, meaning
> dumpling and the English macaroon derives from the French, so there
> may be something to the connection with Catherine. However, I would
> expect this to be later than the 1533 date most of the tales tout.
> There is an English reference to macaroons at the end of the 16th
> Century (I'll have to dig for the source) and there is a reference
> from one of Markham's texts in 1611.
>> We are trying to find some additional period information on
>> macarons - the
>> almond cookies from France. All we seem to be able to determine is
>> Catherine de Medici brought them with her.
>> If anyone has anything more informative we'd be grateful.
More information about the Sca-cooks