[Sca-cooks] Marzipan ingredients

[David Friedman]

I made some marzipan this evening to go in the stolen my daughter is 
making. Her comment was that it wasn't marzipan, it was khushkananaj 
filling which, unlike marzipan, she likes. The question is what is the 
difference — in particular, is this a difference between the period 
version and modern marzipan?

I was working from the description in Martino, complicated by the fact 
that he was going on to combine it with wafers and do things with it. 
His initial process, which I followed, simply consisted of grinding 
blanched almonds, combining with an equal weight of sugar and some rose 
water and grinding it all together. Are there other ingredients in 
modern marzipan? In period marzipan?

The one difference I observed was that I didn't get the almonds as 
finely ground as they are in marzipan I have had, but that should have 
only affected texture, and Rebecca's comment was about taste.

-- 
David Friedman/Cariadoc
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/