[Sca-cooks] Marzipan ingredients

[Johnna Holloway]

Countess Alys attempted to post but the post never appeared.

She wrote to me—

Well, it's not worth reposting. The main thing I commented on was that alkanet is oil-soluble and it might be difficult to incorporate unless the marzipan has a bit of oil. I doubt that there's much oil in a marzipan made of almond flour. Would you agree?

Alys

So it may not work because of the oils.

Johnnae

> On Jan 3, 2021, at 2:01 PM, Laureen Hart <lhart at graycomputer.com> wrote:
> 
> Would alkanet work to color Marzipan?
> 
> ________________________________
> From: Sca-cooks <sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org> on behalf of Julia Szent-Gyorgyi <jpmiaou at gmail.com>
> Sent: Sunday, January 3, 2021 10:20 AM
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Marzipan ingredients
> 
>>> What natural substances would marzipan have been colored?
> 
>> layers of uncolored marzipan and red (from saunders) marzipan,
> 
> When we did marzipan subtleties for an event, we painted it rather
> than mixing colorant into it. This was based at least subconsciously
> on modern marzipan figures that are sold in Europe for cake
> decorations; they're shaped from plain, uncolored marzipan and then
> painted with food colors. (For example:
> https://www.cukissagok.hu/kezmuves_marcipan/marcipan_figura/nagy_kezmuves_marcipan_figura)
> 
> I don't remember any more which attempts worked and which didn't, but
> I remember trying various concoctions involving parsley, red cabbage,
> saffron, onion skins, and saunders. And gold leaf.
> 
> Julia
> /\ /\
>> *.*<
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