flower water to keep them from oiling. When the almonds
are pounded to a paste, put them into a stewpan with Jib.
of caster sugar, and stir them over the fire until of a
smooth consistency. Strew caster sugar thickly over a
paste-board, put the paste on to it, and knead it to an
oval shape. When the paste is cool, roll it out as thinly
as possible, and cut it into cakes with a round tin cutter
3in. in diameter. Cover a baking-sheet with a sheet of
white paper, and put one of the cakes on it ; coat it with
a layer of preserve, of any kind, and put another on the
top of that,' which also coat with a layer of preserve, and
Marzipan — continued.
so on until all the cakes are used. Do not put preserve
on the top cake, but brush it over with a paste-brush
dipped in beaten white of egg, and decorate with the
trimmings of the paste cut into small fancy shapes.
Brash the cake over with the white of one egg beaten up
together with 1 table-spoonful of caster sugar, ornament
with coloured icing, lightly brown in a moderate oven,
and garnish round the dish with dried cherries before
serving. See Fig. 1133.
(3) Put Jib. of blanched sweet almonds into a mortar,
and pound them to a pulp, adding a little orange-flower
water to prevent oiling. Put the almonds and Jib. of sugar✪ Marzipan (Recipe 3)
into a preserving-pan, and stir well over a slow fire until
it forms a mass round the spoon. Try it by pressing a
finger on it, and if it does not stick it is done ; but if
the reverse, continue to dry it. Turn the preparation out
on to a sheet of paper well dusted with sugar, flavour it
with orange or lemon sugar, well work in, and form it
into rolls Jin. in thickness ; cut these slantwise into 4in.
lengths, make them into rings, and put them on a wire
sieve. Mask them with lemon-flavoured icing, let them
drain, put them on pieces of paper spread over copper
sheets, and bake in a slow oven until lightly coloured.
Take them out, let them get cold, remove them from
the paper, and they are ready for use. Any kind of flavour-
ing may be used instead of the orange or lemon, but it
must be well worked in.
(4) Roll out some almond paste till nearly lin. thick, cut
it into squares about 2in. each way, and press them down
with a square piece of wood a little smaller, so that a
border is formed all round. Bake these pieces of paste,
anil when cold, pour into them any well-flavoured cream,
filling them as high as the borders ; cover with sugar icing,
and brown with a salamander.
MASATA. — A South American spirit distilled from
bananas. It is now manufactured very largely in India.
MASHING. — The difference between this mode of
breaking up potatoes, turnips, &c., and the preparation
of the puree, is that while Mashing is purely a British
process, the puree belongs to the French.
The object of Mashing vegetables is to render them soft
and digestible : — it stands to reason, therefore, that all
lumps, or hard pieces, which are apt to exist in potatoes ;
Page 473 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
flower water to keep them from oiling. When the almonds are pounded to a paste, put them into a stewpan with Jib. of caster sugar, and stir them over the fire until of a smooth consistency. Strew caster sugar thickly over a paste-board, put the paste on to it, and knead it to an oval shape. When the paste is cool, roll it out as thinly as possible, and cut it into cakes with a round tin cutter 3in. in diameter. Cover a baking-sheet with a sheet of white paper, and put one of the cakes on it ; coat it with a layer of preserve, of any kind, and put another on the top of that,' which also coat with a layer of preserve, and
Marzipan — continued.
so on until all the cakes are used. Do not put preserve on the top cake, but brush it over with a paste-brush dipped in beaten white of egg, and decorate with the trimmings of the paste cut into small fancy shapes. Brash the cake over with the white of one egg beaten up together with 1 table-spoonful of caster sugar, ornament with coloured icing, lightly brown in a moderate oven, and garnish round the dish with dried cherries before serving. See Fig. 1133.
(3) Put 1lb. of blanched sweet almonds into a mortar, and pound them to a pulp, adding a little orange-flower water to prevent oiling. Put the almonds and 1lb. of sugar into a preserving-pan, and stir well over a slow fire until it forms a mass round the spoon. Try it by pressing a finger on it, and if it does not stick it is done ; but if the reverse, continue to dry it. Turn the preparation out on to a sheet of paper well dusted with sugar, flavour it with orange or lemon sugar, well work in, and form it into rolls 1/4in. in thickness ; cut these slantwise into 4in. lengths, make them into rings, and put them on a wire sieve. Mask them with lemon-flavoured icing, let them drain, put them on pieces of paper spread over copper sheets, and bake in a slow oven until lightly coloured. Take them out, let them get cold, remove them from the paper, and they are ready for use. Any kind of flavouring may be used instead of the orange or lemon, but it must be well worked in.
(4) Roll out some almond paste till nearly 1in. thick, cut it into squares about 2in. each way, and press them down with a square piece of wood a little smaller, so that a border is formed all round. Bake these pieces of paste, anil when cold, pour into them any well-flavoured cream, filling them as high as the borders ; cover with sugar icing, and brown with a salamander.
MASATA. — A South American spirit distilled from bananas. It is now manufactured very largely in India.
MASHING. — The difference between this mode of breaking up potatoes, turnips, &c., and the preparation of the puree, is that while Mashing is purely a British process, the puree belongs to the French.
The object of Mashing vegetables is to render them soft and digestible : — it stands to reason, therefore, that all lumps, or hard pieces, which are apt to exist in potatoes ;
Records on this page
Marzipan (Recipe 3)