Baronial 12th Night - Coriander Flavored Marzipan -A Daily Exercise for Ladies and Gentlewomen, 1621

Coriander Flavored Marzipan -A Daily Exercise for Ladies and Gentlewomen, 1621

To Make Callishones - Take halfe a pound of Marchpane paste, a thimble-full of coriander seeds beaten to a powder, with a graine of Muske, beat all to a perfect paste, print it and drie it.

Recipe

10 ounces almond paste

1 1/2 tsp. ground coriander

up to 1/2 cup confectioner sugar

1 tsp. rosewater

This works best if the almond paste is cold, so I put mine in the refrigerator overnight. I grated it into a bowl and added 1/2 tsp. ground coriander to the grated paste. I then added the remainder of the coriander to the sugar, and put a small handful of it onto a piece of wax paper. I took 1/3 of my almond paste and pressed it on both sides into the sugar/coriander mixture. I rolled it out to approximately 1/4" thick and cut it out with cookie cutters. I got about 80 pieces of candy from this.

To finish, I mixed gold luster dust with ground coriander and painted the edges of the callishones with rosewater before running the edges through the coriander/luster dust mix, before setting it out to dry.

To make the almond paste I used a mix of equal parts almond flour to confectioner sugar and then add 1-2 tsp. almond extract, a tsp. of orange flower or rose-water plus an egg white. I know, I should be worried about salmonella, but these were super fresh eggs purchased at the market that morning.

Baronial 12th Night - Marchpane A Book of Cookrye, 1591

Marchpane, Gingerbread, Coriander Flavored Marzipan (Callishones) decorated

with White Coriander Comfits

How to make a good Marchpane. - First take a pound of long smal almonds and blanch them in cold water, and dry them as drye as you can, then grinde them small, and put no licour to them but as you must needs to keepe them from oyling, and that licour that you put in must be rosewater, in manner as you shall think good, but wet your Pestel therin, when ye have beaten them fine, take halfe a pound of Sugar and more, and see that it be beaten small in pouder, it must be fine sugar, then put it to your Almonds and beate them altogither, when they be beaten, take your wafers and cut them compasse round, and of the bignes you will have your Marchpaine, and then as soone as you can after the tempering of your stuffe, let it be put in your paste, and strike it abroad with a flat stick as even as you can, and pinch the very stuffe as it were an edge set upon, and then put a paper under it, and set it upon a faire boord, and lay lattin Basin over it the bottome upwarde, and then lay burning coles upon the bottom of the basin. To see how it baketh, if it happen to bren too fast in some place, folde papers as broad as the place is & lay it upon that place, and thus with attending ye shal bake it a little more then a quarter of an houre, and when it is wel baked, put on your gold and biskets, and stick in Comfits, and so you shall make a good Marchpaine. Or ever that you bake it you must cast on it fine Sugar and Rosewater that will make it look like Ice.

How to make a good Marchpane. - First take a pound of long small almonds and blanch them in cold water, and dry them as dry as you can, then grind them small, and put no liquor to them but as you must needs to keep them from getting oily, and that liquor that you put in must be rosewater, in manner as you shall think good, but wet your pestle therein. When ye have beaten them fine, take half a pound of sugar and more, and see that it be beaten small in powder, it must be fine sugar. Then put it to your Almonds and beat them all together, when they be beaten, take your wafers and cut them round with a compass, the size of your marchpane. As soon as you can after the tempering of your (marchpane) stuff, let it be put in your paste, and strike it abroad with a flat stick as even as you can, and pinch the very stuff as it were an edge set upon, and then put a paper under it, and set it upon a fair board, and lay lattin Basin over it the bottom upwards. Lay burning coals over the basin. To see how it bakes, if it happen to brown too fast in some places, fold papers as broad as the place is & lay it upon that place. And thus with attending you shall bake it a little more than a quarter of an hour, and when it is well baked, put on your gold and biskets, and stick in comfits, and so you shall make a good marchpane. Or ever that you bake it you must cast on it fine sugar and rosewater that will make it look like Ice.

Marchpane

2cups almond flour
1cup confectioners' sugar
1 - 2 tbsp. Rosewater or water, or juice of choice

To Make the Icine

Confectioner sugar
Rose water

I made the Marchpanes over three separate days, and each day, the amount of liquid needed to make the dough varied between 1 and 2 tbsp. To begin, you will want to sift the almond flour and the sugar together, and then you add enough liquid that a stiff dough is formed. I used a spring form tart pan to press the dough into. I then removed the dough from the bottom pan and placed it onto a parchment lined baking sheet.

Place the dough into the oven set to your lowest setting. The goal is to dry and bake the dough but not brown it (as you can see I had some difficulty on a few of these keeping them from browning...they were delicious despite being brown). This took about 15 minutes in my oven. I chose not to decorate the marchpanes, but the time to add decorations is when they come out of the oven and before you ice them.

To make the icing, add rosewater to confectioner sugar and pour over your marchpane. Allow icing to dry before serving. Note--these store well.

12th Night Feast - Gyngerbrede Harl. MS 279, 1430 - Gingerbread

Marchpane, Gingerbread, Coriander Flavored Marzipan (Callishones) decorated
with White Coriander Comfits

iiij - Gyngerbrede. Take a quart of hony, and sethe it, and skeme it clene; take Safroun, pouder Pepir, and throw ther-on; take gratyd Brede, and make it so chargeaunt (Note: stiff) that it wol be y-lechyd; then take pouder Canelle, and straw ther-on y-now; then make yt square, lyke as thou wolt leche yt; take when thou lechyst hyt, an caste Box leves a-bouyn, y-stykyd ther-on, on clowys. And 3if thou wolt haue it Red, coloure it with Saunderys y-now.

4. Gingerbread - Take a quart of honey and cook it, and skim it clean; take saffron, powder pepper and throw there-on; take grated bread, and make it so stiff that it will be sliced; then take powder cinnamon, and strew there-on enough; then make it square, like as you will slice it; take when you slice it, and cast box-leaves above, stick there-on cloves. And if you will have it red, color it with saunders enough.

Gingerbread

1 pound honey (I use raw honey)
1 pound bread crumbs
2 tsp. pepper ** see below
1 tbsp. cinnamon
Opt. 1 tbsp. ginger, 1 tsp. grains of paradise, ½ tsp. white pepper

Bring honey to boil and skim off the scum that rises.\, once the honey is cleaned remove from heat. Add spices to bread crumbs and mix well (you don't want clumps of spice), mix honey and spiced bread crumbs together, shape, and allow to cool. Once mixture is cool it can be sliced. I prefer to shape the gingerbread into bite sized balls.

**I like to use this mix for pepper which is my version of powder forte)

1 tbsp. mixed peppers (black, long pepper, grains of paradise and cubebs)
1/2 tsp. each nutmeg, cinnamon and ginger
1/4 tsp. clove

Baronial 12th Night - To make white leach of creame - A Closet for Ladies and Gentlewomen (1602) and Jellied Ypocras

To make white leach of creame - A Closet for Ladies and Gentlewomen (1602) - To make white leach of creame. TAke a pint of sweete creame, and sixe spoone-fuls of Rose water, and two graines of Muske, two drops of oyle of Mace, or one piece of large Mace, and so let it boyle with foure ounces of Isin-glasse: then let it run downe through a gelly bagge, when it is cold, slice it like brawne, and so serue it out: this is the best way to make leach.

A White Leach

1 pint half and half
3/8 of a cup rosewater
1 drop musk flavoring
2 tsp. ground mace
2 packages unflavored gelatine

Bloom the gelatine in the rosewater. Put half and half and mace into a pan and bring to a boil. Lower heat and simmer for approximately five minutes, stirring constantly so that half and half does not burn. Add gelatin and stir until it is fully dissolved. Strain mixture into your mold or on a cookie sheet and place in refridgerator to cool for several hours.

To serve, cut into small squares or unmold.


Jellied Ypocras

I cannot take credit for the Jellied Ypocras. The recipe was came from Eulalia Hath A Blogge; Eulalia Piebakere's SCA projects and adventures in medieval reenactment.

Here is my recipe based on her interpretation:

Jellied Ypocras

3 cups red wine (I used Welch's Sangria flavored juice instead)
1 cup water
1 cup sugar
5 cloves
5 peppercorns
1 large piece of mace
½ nutmeg
½ stick of cinnamon
4 packets unflavored gelatine

Pour the wine into a pot and add sugar and spices, bring to a boil. Bloom the gelatine in the water. Boil the wine and sugar for five minutes. Strain the wine into a bowl and add the gelatine until completely dissolved. Place and fridge and leave until the jelly has set completely.

To serve, cut into small squares or diamonds and pile lightly onto a serving dish.