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Weekend Cooking: Marchpane
Mar. 25th, 2023 06:08 pmTo make the best Marchpane
To make the best March-pane, take the bset Jordan Almonds and blanch them in warm water, then put them into a stone mortar, and with a wooden pestel beat them to pap, then take of the finest refined Sugar well searst, and with it Damask-Rose-water beat it to a good stiff paste, allowing almost to every Jordan Almond, three spoonfulls of sugar, then when it is brought thus to a paste, lay it upon a fair Table, and strewing searst sugar under it, mould it like leven, then with a rowling-pin rowl it forth, and lay it upon wafers wash'd with Rose-water; then pinch it about the sides, and put it into what form you please; then strew searst sugar all over it, which done, wash it over with Rose-water and sugar mixt together, for that will make the Ice; then adorn it with Comfets, guilding, or whatsoever devices you please, and so set it into a hot stove, and there bake it crispy, and serve it forth. Some use to mix with the paste Cinamon and Ginger finely searst, but I refer that to your particular taste.
From: "The English Huswife" by Gervase Markham (First published in 1615)
Marchpane is an early version of marzipan, consisting primarily of sugar, honey, and almond meal (ground almonds). While modern marzipan is mostly used as decoration, icing or sweets, marchpane is a full dish in Tudor's time.
Link:
Transcription of the cooking section in "The English Huswife"
Modern adaptation of marchpane recipes:
Marchpane for Lovers on London Eats
Recipe for Marchpane based on The Accomplisht Cook (published in 1660)
To make the best March-pane, take the bset Jordan Almonds and blanch them in warm water, then put them into a stone mortar, and with a wooden pestel beat them to pap, then take of the finest refined Sugar well searst, and with it Damask-Rose-water beat it to a good stiff paste, allowing almost to every Jordan Almond, three spoonfulls of sugar, then when it is brought thus to a paste, lay it upon a fair Table, and strewing searst sugar under it, mould it like leven, then with a rowling-pin rowl it forth, and lay it upon wafers wash'd with Rose-water; then pinch it about the sides, and put it into what form you please; then strew searst sugar all over it, which done, wash it over with Rose-water and sugar mixt together, for that will make the Ice; then adorn it with Comfets, guilding, or whatsoever devices you please, and so set it into a hot stove, and there bake it crispy, and serve it forth. Some use to mix with the paste Cinamon and Ginger finely searst, but I refer that to your particular taste.
From: "The English Huswife" by Gervase Markham (First published in 1615)
Marchpane is an early version of marzipan, consisting primarily of sugar, honey, and almond meal (ground almonds). While modern marzipan is mostly used as decoration, icing or sweets, marchpane is a full dish in Tudor's time.
Link:
Transcription of the cooking section in "The English Huswife"
Modern adaptation of marchpane recipes:
Marchpane for Lovers on London Eats
Recipe for Marchpane based on The Accomplisht Cook (published in 1660)
