[Sca-cooks] Marzipan ingredients

[Robin Carroll-Mann]

There's a 16th c. soteltie recipe for marzipan "peach pits" made with
cinnamon and saunders (ground red sandalwood). Together, they produce a
very nice reddish brown. I've never tried marzipan with just the saunders
added, but I imagine it would be a brick red. There's a recipe in one of
the 17th c recipe books for marzipan "streaky bacon" made by stacking
layers of uncolored marzipan and red (from saunders) marzipan, and slicing
it thinly.

Brighid ni Chiarain


On Sat, Jan 2, 2021 at 10:56 PM Arianwen ferch Arthur <caer_mab at yahoo.com>
wrote:

> What natural substances would marzipan have been colored?  (I have lots of
> modern food colors, but limited supplies of what might have been used
> I have saffron, tart cherry juice, pomegranate juice, a few other medieval
> spices...
>
> the medieval gingerbread I hae been serves has been soft and sticky,  not
> something I would mold things out of, except it would give a dark color
> (from the cinnamon? and whole wheat breadcrumbs
>
> Arianwen ferch Arthur "Outside of a dog a book is man's best friend. And
> inside of a dog it's too dark to read." G. Marx
>
>     On Sunday, January 3, 2021, 11:35:47 AM GMT+9, Arianwen ferch Arthur <
> caer_mab at yahoo.com> wrote:
>
>  link?
> Arianwen ferch Arthur "Outside of a dog a book is man's best friend. And
> inside of a dog it's too dark to read." G. Marx
>
>     On Saturday, December 26, 2020, 01:56:21 AM GMT+9, CHARLES POTTER <
> basiliusphocas at hotmail.com> wrote:
>
>  I love the recipe from the 1549 Banchetti for marzipan.  Check out recipe
> 25D in my translation.
>                                                               Basilius
> ________________________________
> From: Sca-cooks <sca-cooks-bounces+basiliusphocas=
> hotmail.com at lists.ansteorra.org> on behalf of David Friedman <
> ddfr at daviddfriedman.com>
> Sent: Friday, December 25, 2020 7:12 AM
> To: sca-cooks at lists.ansteorra.org <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Marzipan ingredients
>
> 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://www.daviddfriedman.com>
> http://daviddfriedman.blogspot.com/
>
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