then roll it as thin as you would
do for a Tart, and cut it round by the
Plate, then set an edge about it, and
pinch it, then set it on a bottom of
Wafers, and bake it a little, then Ice
it with Rosewater and Sugar, and the
White of an Egg beaten together, and put
it into the Oven again,
when you see the Ice rise white and high, take
it out, and set up a long piece of Marchpane first baked in the middle
of the Marchpane, stick it with several sorts of Comfits, then lay on
Leaf-gold with a Feather and the White of an Egg beaten.
Marchpane Old Elizabethan Dessert Recipe
The above Old dessert recipe for Marchpane is written in totally different
way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of
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