Almond Paste (Marcipan)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
If intended for ornamenting, add one ounce of gum tragacanth in solution while warm.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 13. The excerpt below is the record exactly as published.
ALMOND PASTE (MARCIPAN), Take one pound and twelve ounces of blanched swen almonds and four ounces bitter almonds; let I en whiten in cold water over night. Wipe th'' B munds dry and pound in a mortar to a fine sm. 1 I paste. Add some water if too dry. Put thf paste into a basin and stir with one pound of powdered sugar till it is smooth and does not stick to tbe finger. Take it off the fire and work in one or iw/o pounds more of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.