Lemon Marzipan
From The encyclopaedia of practical cookery, 1892
Serves 8
Let cool on a sieve after baking.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 303. The excerpt below is the record exactly as published.
Lemon Marzipan. — Pound 1 Ooz. of blanched and peeled Jordan almonds, put with them lOoz. of caster sugar, the grated peel of one Lemon, and mix them to a stiff paste with the beaten white of an egg
Cook this with the app: pantry check, scaling, and the assistant.