March-pane
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 41. The excerpt below is the record exactly as published.
March-pane : — Take a pound of Jordan almonds, blanch and beat them in a marble mortar very fine ; then put to them three-quarters of a pound of double-refin’d sugar, and beat with them a few drops of orange-flower-water
Cook this with the app: pantry check, scaling, and the assistant.