GTOD Vigil Recipe - A delicious marcipan with quinces and almonds - Recipes from Anna Wecker’s Köstlich New Kochbuch (1598)
|Marzipan of Quince and Almond|
Found in Recipes from Anna Wecker’s Köstlich New Kochbuch (1598) this recipe for a marchpane made with quince sounds divine, and so it must be tested. I have made marchpanes previously for a 12th Night feast, and was eager to try something a little different for this one.Ein köstlich Marcipan von Quitten und Mandeln in hefftigem Durchlauff von schwachem Magen (p. 49)
A delicious marcipan with quinces and almonds for strong diarrhea and weak stomachs Take nice quinces and steam them with quince juice in a tightly closed pot, or if you do it right they can produce the broth themselves (i.e. can be cooked without adding liquid). When they are nicely soft, remove their skin and take the best of their marrow or flesh so that no stone is added to it. Then take finely ground almonds and clean, bolted sugar as much as there are quinces and almonds. Take the half part of this and boil it into a syrup with rosewater or cinnamon water. Add the flesh of the quinces to this and let it dry or roast in a brass pan together. Then stir it well in a dish and the almonds with it, then place it on a clean table, work in the remaining sugar, and when it is like a gingerbread dough (ein teig zu Lebkuchen), shape it as you like, press in moulds, dry it in a baking oven or a stove (roehrofen). The same way, you may make pears or various kinds from pure quince flesh, or make krapfen (filled fried pastries) of this stuff, but do not work it so it becomes too stiff, leave it nicely soft. You can also fill wafers with it (for fritters).
Rose or cinnamon water