My Lord of Denbigh's Almond March-pane
From The closet of Sir Kenelm Digby Knight opened, 1910
Ensure the cakes are dry but moist inside.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 131. The excerpt below is the record exactly as published.
MY LORD OF DENBIGH'S ALMOND MARCH-PANE Blanch Nut-Kernels from the Husks in the best manner you can. Then pun them with a due proportion of Sugar, and a little Orange-flower, or Rose-water
Cook this with the app: pantry check, scaling, and the assistant.