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Showing posts with label Historical Sweets. Show all posts
Showing posts with label Historical Sweets. Show all posts

Piatti de marzapani frigiati di oro - Plates of golden fried marzipan

Plates of Golden Fried Marzipan: A Renaissance Delight from Messisbugo

Among the lavish sweets presented at the 12th Night 2024 feast were these exquisite morsels: golden fried marzipan parcels inspired by Cristoforo di Messisbugo’s 16th-century banquet manual. As a court steward to the Duke of Ferrara, Messisbugo carefully documented not only recipes but the artistry of elite Renaissance dining. One such recipe, Piatti di marzapani frigiati di oro, reflects both culinary skill and a love for edible ornament.

Original Italian (Messisbugo, 1549)

Piatti di marzapani frigiati di oro: Prendi marzapane, et fanne certi tondi o quadrelli, et involgili in una sfoglia sottile fatta di pasta, et friggili con buon strutto caldo; et cavati che saranno, spolverizzali di zucchero, et ponli in piatti, et sopra vi metterai dell’oro fino, se vorrai fare bella cosa.

English Translation

Plates of golden fried marzipan: Take marzipan and form small rounds or squares. Wrap them in a thin pastry sheet, and fry them in good hot lard. Once they are removed, sprinkle with sugar and place them on dishes. If you wish to make a beautiful presentation, place fine gold on top.

Modern Interpretation (Serves 8–12)

Ingredients

  • 1 frozen pie pastry (or homemade pastry dough)
  • 1 1/2 cups almond flour
  • 1 cup powdered sugar
  • 3 tbsp water
  • 1 tsp rosewater
  • 1/2 tsp "common spices" (e.g., cinnamon, clove, nutmeg)

Instructions

  1. Roll out the pie pastry as thin as possible.
  2. Mix together almond flour, sugar, water, rosewater, and spices to form a soft marzipan dough.
  3. Cut pastry into rounds or squares. Add 1 tsp of filling to each, fold over and seal.
  4. Fry in hot oil until golden. Drain and sprinkle with sugar before serving.

Historical Context: Marzipan in Italian Renaissance Cuisine

Marzipan was considered a luxurious ingredient in Renaissance Italy, associated with wealth, celebration, and spectacle. Made from almonds and sugar—both costly imports—it was often shaped into elaborate sculptures or used in gilded dishes like this one. Serving it fried and topped with gold or saffron was a way to display status and culinary refinement.

The origins of marzipan are widely debated. Some trace it to the Middle East, introduced into Europe via Arab-Spanish cuisine, while others credit Italian apothecaries who sold almond-based pastes as medicinal treats. By the 15th and 16th centuries, it had become a staple of courtly desserts across Italy, Germany, and Iberia.

Research Note: This modern interpretation was informed in part by the Italian historical food blog Cucina Medievale, a trusted source for Italian Renaissance culinary research and one of our favorite reference sites.

Source Access

The original recipe appears in Cristoforo di Messisbugo’s Banchetti, composizioni di vivande et apparecchio generale (Venice, 1549). A digitized facsimile is available via the Internet Archive. (Note: the searchable text may be corrupted, but the PDF version is accurate.)

See all dishes from the 12th Night 2024 feast by browsing the 12th Night tag or checking out this collection.

Related Recipes: You might also enjoy Struffoli: Honeyed Fried Dough, another Renaissance sweet served alongside the marzipan at this feast.

Pressmetzen zu Ostern – German Easter Custard Bread (1544 Medieval Recipe)

Pressmetzen zu Ostern – German Easter Custard Bread (1544 Medieval Recipe)

Pressmetzen zu Ostern, Precedella, Torten von Epffel, and Sugared Mint Leaves

Pressmetzen zu Ostern – A Custard-Filled Sweet Bread for Easter

This beautiful, custard-filled Easter bread was the festive centerpiece of our GTOD Vigil dayboard. Inspired by Volker Bach's recreation of an Easter Feast, and drawn from the 1544 cookbook of Balthasar Staindl, it combines enriched dough, homemade “egg cheese,” saffron, raisins, and almonds in a vibrant wreath. Known as flecken, these breads were blessed for Easter and meant to be both celebratory and sacred.

Special thanks to Volker for the inspiration. If you’ve never explored Culina Vetus, his work on historical German cuisine is a treasure trove of ideas.

Ingredients for Dough:

  • 2 1/2 cups flour
  • 2 tsp yeast (or 1 packet)
  • 1/2 cup melted butter
  • 1/2 cup lukewarm milk
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 egg

To Make the Dough:

Stir together flour, yeast, sugar, and salt. In a separate bowl, mix melted butter, milk, and egg. Add wet to dry and knead until smooth (5–7 minutes). Cover and let rise for 30 minutes.

Egg Cheese (Ayerschotten):

  • 1 1/2 cups heavy cream
  • 6 egg yolks or 3 large eggs
  • Pinch of salt
  • 1 tbsp sugar

Whisk all ingredients in a saucepan. Heat slowly, stirring constantly, until curds form. Cool to room temperature, drain in cheesecloth with a weight to press out liquid. Can be made a day ahead.

Filling Additions:

  • 2 eggs
  • ~1/3 cup breadcrumbs
  • 1–2 tbsp sweet cream
  • Pinch of saffron
  • 1 tbsp sugar
  • 3/4 cup raisins
  • 1/2 cup chopped almonds
  • 1/4 cup chopped figs
  • 1 egg yolk (for glazing)

Assembly and Baking:

  1. Combine egg cheese with eggs, breadcrumbs, cream, saffron, and sugar. Stir in raisins.
  2. Roll dough into a rectangle. Spread the filling, fold and shape into a ring.
  3. Let rest 20 minutes. Top with figs and almonds.
  4. Bake at 375°F (190°C) for 20 minutes.
  5. Brush with egg yolk. Bake another 15 minutes until golden.
🌞 Medieval Breakfast Spotlight:
While more often associated with feasting days, Pressmetzen makes a rich and satisfying morning meal — especially on Easter Sunday. Custardy, fruity, and slightly sweet, it pairs beautifully with warm milk or spiced wine.