Take a pound of marchpane paste being finely beaten, and put into it a grain of musk, six spoonfuls of rose-water, and the weight of a groat of Orris Powder, boil all on a chaffing dish of coals till it be something stiff; then take the whites of two eggs, beaten to froth, put them into it, and boil it again a little, let it stand till it be cold, mould it, and roul it out thin; then take a pound more of almond-paste unboil’d, and put to it four ounces of caraway-seed, a grain of musk, and three drops of oyl of lemons, roul the paste into small rouls as big as walnuts, and lay these balls into the first made paste, flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers.
[ To make Marchpane.]
Take two pounds of almonds blanch’t and beaten in a stone mortar, till they begin to come to a fine paste, then take a pound of sifted sugar, put it in the mortar with the almonds, and make it into a perfect paste, putting to it now and then in the beating of it a spoonful of rose-water, to keep it from oyling; when you have beat
it to a puff paste, drive it out as big as a charger, and set an edge about it as you do upon a quodling tart, and a bottom of wafers under it, thus bake it in an oven or baking pan; when you see it is white, hard, and dry, take it out, and ice it with rose-water and sugar being made as thick as butter for fritters, to spread it on with a wing feather, and put it into the oven again; when you see it rise high, then take it out and garnish it with some pretty conceits made of the same stuff, slick long comfets upright on it, and so serve it.
[ To make Collops like Bacon of Marchpane.]
Take some of your Marchpane paste and work it with red sanders till it be red, then roul a broad sheet of white marchpane paste, and a sheet of red paste, three of white, and four of red, lay them one upon another, dry it, cut it overthwart, and it will look like collops of bacon.
[ To make Almond Bread.]
Take almonds, and lay them in water all night, blanch them and slice them, take to every pound of almonds a pound of fine sugar finely beat, & mingle them together, then beat the whites of 3 eggs to a high froth, & mix it well with the almonds & sugar; then have some plates and strew some flour on them, lay wafers on them and almonds with edges upwards, lay them as round as you can, and scrape a little sugar on them when they are ready to set in the oven, which must not be so hot as to
colour white paper;[D] being a little baked take them out, set them on a plate, then put them in again, and keep them in a stove.