Marchpane

Gervase Markham, 1615

To make the best marchpane, take the best Jordan almonds and blanch them in warm water, then put them into a stone mortar, and with a wooden pestle beat them to pap, then take of the finest refined sugar well searced [sieved], and with it, and damask rose-water, beat it to a good stiff paste, allowing almost to every Jordan almond three spoonful of sugar; then when it is brought thus to a paste, lay it upon a fair table, and, strewing searced sugar under it, mould it like leaven; then with a rolling pin roll it forth, and lay it upon wafers [use baking parchment] washed with rose-water; then pinch it about the sides, and put it into what form you please; then strew searced sugar all over it; which done, wash it over with rose-water and sugar mixed together, for that will make the ice; then adorn it with comfits [sugar-coated fennel or carraway seeds; the version photographed is unadorned], gilding or whatsoever devices you please, and so set it into a hot stove [low oven: 150ºC], and there bake it crispy [15min], and so service it forth. Some use to mix with the paste cinnamon and ginger finely searced, but I refer that to your particular taste.

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