[Sca-cooks] Marzipan ingredients

[Alexander Clark]

Almonds are about 1/2 fat by weight, almond flour about the same.  The USDA
shows very slightly more fat (by mass) for almond flour, maybe because of
evaporation of water because of the flour's exposure to air after grinding,
or maybe the samples were from different varieties.

-- 
Alex Clark/Henry of Maldon

Johnna Holloway <johnnae at mac.com> wrote:
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
> /\ /\
>> *.*<