Marzipan-msg 7/25/10
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> period. As has been said, making it from scratch is a pain... and I would > assume that would be using a food processor...And I know that sugar wasn't > as common as it is today. would people in period want/be able to make large > or numerous marzipan pieces? What sized things would they have made? and > for what occasions? I don't know about sotelties, but the late period cookbook (Staindl, second half 16rth century) I'm currently trying to get hold of the rest of has a first chapter full of recipes that call for considerable amounts of ground almonds and mentions an 'almond mill' (Mandelmuel) as a common kitchen implement (though it makes allowance for cooks not having one, telling them to use a mortar instead). Given the prevalence of almond milk in period cooking, grinding up almonds must have been common enough to make the idea of marzipan in large amounts at least not too outlandish. As to sugar being less comon - yes, but not that much less, at least in late period (I doubt whether the court of Charlemagne consumed much marzipan, but I am fairly sure that that of Emperor Charles V did). Marzipan probably was not as comparatively cheap as it is today (I can get a 250-gram chunk for the same price as a decent one-pound loaf of bread!), but a culture of ostentation that would burn cinnamon in braziers just to show you could would not stop at using expensive ingredients. think of it as a big bowl of caviar.
Date: Thu, 18 Oct 2001 13:53:00 -0700 (PDT) From: Jennifer Whitbeck Subject: Re: [Sca-cooks] Marzipan creations, like onions... To: sca-cooks at ansteorra.org
> Gee I'd really like to see a picture or the real > thing of one of these Mandelmuel's.
I did a really brief web search and couldn't find mandelmuel, but I did find this modern "almond grinder". Looks like my cheese grater's weird cousin, though: http://www.theezycatalog.com/grinders.htm
old mandelmuels looked like? Date: Fri, 19 Oct 2001 07:29:09 -0400 From: Philip & Susan Troy To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Marzipan creations, like onions... Stefan li Rous wrote: > Is the sugar only for taste? Or does it affect the structure? I > wonder if Splenda or other artifical, granulated suger substitute > would work? I would think the sugar is more or less necessary for structure, to help in cohesion, which may be evidenced by the fact that while tastes and sugar usage for taste does seem to vary, the proportion of one part almonds to one part sugar rarely seems to [vary] in recipes. I dunno, though, maybe there's some kind of sugar substitute that would work better than Splenda. On the other hand, you can make some butt-kicking savory dishes with almond milk ; ) Adamantius Date: Fri, 19 Oct 2001 08:31:27 -0500 (CDT) From: "Pixel, Goddess and Queen"
To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Marzipan creations, like onions...
> Stefan li Rous wrote: > > I've been thinking of trying some > > marzipan things after all the comments here. Maybe this should be what > > I start with. > >
> > Is the sugar only for taste? Or does it affect the structure? I > > wonder if Splenda or other artifical, granulated suger substitute > > would work? > > I would think the sugar is more or less necessary for structure, to help = in cohesion, which may be evidenced by the fact that while tastes and sugar= usage for taste does seem to vary, the proportion of one part almonds to o= ne part sugar rarely seems to [vary] in recipes. I dunno, though, maybe the= re's some kind of sugar substitute that would work better than Splenda. > > Adamantius I will be good and over the weekend I will post the recipes I have for marzipan that use eggs. Usually the sugar, whether fondant or powdered, is required for consistency--almond paste and rosewater by itself is just sticky goo. I *think* there's at least one recipe that calls for granulated rather than icing sugar, but it may require some variety of cooking. I'll check. They are, incidentally, AFAIK, modern recipes, but they will give you marzipan.
From: "Decker, Terry D." To: "'sca-cooks at ansteorra.org'" Subject: RE: [Sca-cooks] Marzipan creations, like onions... Date: Fri, 19 Oct 2001 12:27:20 -0500
> usually get it from the > Baker's Catalogue...and I believe they have a web site. > > Kiri From: marcellina_dangelis at web.de Date: Thu, 1 Nov 2001 15:52:12 +0100 To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Marzipan Request You might try the recipe for the "Mandeligel" (hedgehock from almonds). You find it in the "Kochbuoch aus dem Inntal". In modern words: Take two parts almonds, one part powdered sugar. Put the almonds in hot water, until you can peel them. Put the peeled almonds in the cutter and cut them as fine as possible. Afterwards add the powder sugar spoon by spoon and continue cutting and mixing. You get a oily, crumbly stuff. If you want colored marzipan add the color with the sugar. Take it and kned it to a smooth mass. If you keep it in the fridge it stays fresh for about ten days. Just make sure it doesn't get too much air and doesn't get too dry.
one of the "marzipan fans out there" Shire Isengau Drachenwald Date: Sat, 03 Nov 2001 19:23:21 -0500 From: Philip & Susan Troy To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] question for Master A welsh10thcent at tds.net wrote: > I am just starting to do marzipan and have talked with Olwen about this, i have a question that she said i should ask you. > > Can i use Almond flour, rosewater adn XXXXX sugar to make it or is almond flour a no no? > > Morvran Well, I've used almond flour, and gotten what I considered to be good results. The marzipan for the ship subtlety (the marzipan/currant cake one, not the gingerbread one) was made that way. It worked fine, I think, producing a product that was slightly more grainy than modern commercial marzipan, not really sticky nor especially oily. The only thing I might warn people about is that using all rosewater as your liquid leads to a final product that is really powerfully flavored of rose. I found that diluting the rosewater somewhat with regular tap water, it was possible to taste both the almonds and the rosewater. Give it a shot! Adamantius From: "Olwen the Odd" To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Food heraldry Date: Tue, 11 Dec 2001 17:19:05 +0000
three colours, the stamp out the shield blank shapes, lay them on top of each other and cut them together. That way you don't have any gaps. If possible I blow the picture of the device up and use a tracing wheel (yes the kind for doing patterns) and run it along the line(s). If I am freehanding it, well, I use a measuing device and a good guess. This method should work in cheese and meats too. For purple.. hmm.. I don't think salami would be purple enough unless you try slicing it and boiling it in red cabbage. But then I'm not sure anyone would eat it. Good luck!!
>your idea do you? Our queen has sunnes-in-splendour on her personal armory, >how do you recommend cutting wavy rays out of yellow cheese? Is salami close >enough to purpure, do you think, or what other cold cut is there that looks > more purple? > >Selene, Caid From: welsh10thcent at tds.net To: sca-cooks at ansteorra.org Date: Thu, 13 Dec 2001 15:31:24 -0600 Subject: [Sca-cooks] Marzipan Well for those of you who do marzipan we talked about the fact if you could use almond flour, and well let me tell you, it works great, i made some awesome for my first batch. it works great,
1# XXXXXXXX sugar water almond flavor that is what i used and it was great, Morvran From: "Olwen the Odd" To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Food Safety Date: Wed, 30 Jan 2002 16:06:56 +0000
>I've seen people look at me funny when I explain that >wiping their hands dry on their apron after a quick >rinse is not really a good idea....ewwwwwwwww. > >Alessandra Although I am an 'apron wiper' for general quick washing (I worked for years at a swimming pool), I also take seriously the importance of handwashing. As you all know, I work in marzipan. Marzipan is very fickle. If there is any hint of odor, dirt, colouration or _anything_ on your hands, gloves or work surface it will *immediately* transfer to the marzipan.
From: "Olwen the Odd" To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Almond Milk...place to find it Date: Wed, 06 Feb 2002 18:47:44 +0000
>almond milk to make marzipan? Or doesn't it work anymore? Just curious. > >'Lainie
would work given that not only the flavor had been depleted buy I imagine it went away with the oil. The oil is essential in marzipan. I suppose if one were quite short of cash one could possibly get one good squeeze out of the almonds and then turn them into marzipan. Perhaps if one added back some almond oil to the mash...but I am just guessing here. Someday I may have to try it.
From: "Olwen the Odd" To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Back in Business! Date: Mon, 07 Apr 2003 18:11:09 +0000 > I suspect this question has been answered before, but I can't find it, > so I'll ask: how long does a can of almond paste keep? Does it > deteriorate more rapidly if the can has been opened, but not all used? > Does it need to be refrigerated after opening? Can it be frozen without > affecting texture? These are all questions about the paste before it's > been kneaded with sugar to make marzipan (that *is* how it's done, isn't > it?). I'm not likely to use 7 pounds at once, should I ever try playing > with it. > > Sandra
freezer ziplock bags. You can weigh it out into portions, putting a pound (or whatever) in seperate smaller bags and then place the burped, sealed smaller bags into a larger one, basically double bagging. The paste can be frozen for several months, perhaps up to a year, but I would really not know having never kept it that long.
sugar and basically mixing up the marzipan. You could choose to put the paste or marzipan in this double bag system and elect to simply put it in the fridge. It will keep that way for a couple of months as long as it is airtight. Add rosewater as needed for use rather than adding the rose/orange water in the original mixing. The marzipan mix would only be the almond paste and sugar. You can add colours at this stage too. That way you have several bags of premade colour. Olwen Date: Wed, 21 May 2003 15:18:00 -0400 From: johnna holloway To: "sca-cooks at ansteorra.org" Subject: [Sca-cooks] Recipe for Olwen and Countess Alys
post it to the list then. When reading it I was reminded that Olwen was looking for recipes that combined sugarpaste and marzipan. This one combines those ingredients and produces something that can be shaped. The question would be --can we find one that leaves out the baking? To make several pretty fancies. Take sweet Almonds blanched and beaten with Rosewater; mix them with fine sugar, the whites of Eggs, and Gum dragon steeped in Rosewater, and so make them into what shape you please, and bake them. page 94.
Hannah Wolley or Woolley. 1664. Wing number W3276
Date: Wed, 17 Sep 2003 15:18:18 +0000 From: "Olwen the Odd" Subject: Re: [Sca-cooks] olwyn the odd... help? To: sca-cooks at ansteorra.org
> almond refuse be turned into marzipan? > > -- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net As for your second question, the answer is no. All the oils are leached right out of the nuts. You could perhaps use the remains for a garnish sprinkled over a dish, just make sure you let folks know about the nuts. You can take them home and use them for mincemeat pie, you can crush them completely and incorporate them into a piecrust, you can put them in banana nut bread, you can feed them to your chickens, you can add them to stuffing, you can do lots of things with them but you can't make marzipan from them.
Date: Thu, 18 Sep 2003 22:18:11 -0400 From: "Robin Carroll-Mann" Subject: Re: [Sca-cooks] olwyn the odd... help? To: Cooks within the SCA On 18 Sep 2003, at 10:22, AEllin Olafs dotter wrote: > Jadwiga makes other sauces, too. They could make a marzipan sauce... to > serve with the marzipan peacock...
For marzipan sauce. The marzipan is diluted with lemon juice and Pomegranate juice, and flavored with ginger.
Barony of Settmour Swamp, East Kingdom Date: Fri, 19 Sep 2003 07:37:52 -0600 From: Sue Clemenger Subject: Re: [Sca-cooks] olwyn the odd... help? To: Cooks within the SCA Here ya go, everyone. I'd saved it. --maire, lover of pomegranates and almond anything! > [111.] Sapore de marzapane. Piglia quatro dita de marzapane he > pistalo cum uno poco de zenzaro bono, poi distempara cum suco de limoni > he de granate dolce he forte; he sera bono sapore. > > (Marzipan Sauce. Get four fingers of marzipan, grind it up with a > little good ginger and distemper it with lemon juice and strong, sweet > pomegranate juice. This is a good sauce.) > > The Neapolitan Recipe Collection: Cuoco Napoletano > Terence Scully, (trans.) > University of Michigan Press > ISBN: 0-472-10972-3 Date: Wed, 10 Mar 2004 14:44:37 +0000 From: "Olwen the Odd" Subject: RE: [Sca-cooks] Marzipan question To: sca-cooks at ansteorra.org
> > I am making some molded marzipan items for Coronation, which is (gulp!) > three and a half weeks away. The marzipan is hmemade from equal parts > almond and sugar. I intend to dry the pieces in a low oven. > > What is the best way to store the dried candies so that they will be at their > best for the event? An air-tight container goes without saying, but > should hey be refrigerated or frozen? > > Brighid ni Chiarain *** mka Robin Carroll-Mann Why are you drying them in an oven? You run a risk of them either cracking or getting so rock hard they will be uneatable. You will be best off by leaving them to dry on wax or parchment paper lightly covered with a clean cloth or paper. Depending on the density you may need to turn the pieces over. There is plenty of time for them to air dry properly. As for storage, you can either leave them in a air-tight container or ziplock in the refrgerator or, I usually just leave them out. Make sure they are completely dry before packaging them though or you will get moisture in the bag or container. If they start to crack when drying you can mist them lightly with rose or orange flower water and rub that into the surface a bit. Since the event is so close you should not go with freezing. You may end up collecting moisture and have to re-dry the things again. What kind of shapes are you making? Have you used molds for marzipan before? The trick, if you haven't, is to gently dab some marzipan into the mold to get a good covering of almond oil in there. Some folks will tell you to coat the mold with powdered sugar. I have not had success doing that. Also, to get the 'pan out of the mold, get a small pick or tiny knife tip to slide in just enough to break the suction, then the product will fall/bang right out.
Date: Wed, 10 Mar 2004 11:48:19 -0500 (GMT-05:00) From: Robin Carroll-Mann Subject: RE: [Sca-cooks Marzipan question To: Cooks within the SCA From: Olwen the Odd > Why are you drying them in an oven? You run a risk of them either > cracking or getting so rock hard they will be uneatable. Wasn't that the period practice? "Stoving" them? > What kind of shapes are yu making? Shells, leaves, maybe some flowers - mostly small, flat shapes. > Have you used molds for marzipan before? The trick, if you haven't, is to > gently dab some marzipan into the mold to get a good covering of almond oil > in there. > Some folks will tell you to coat the mold with powdered sugar. I have > not had success doing that.
sugar on the pre-molded lump is helpful. Last night, I tried rubbing some almond oil on the mold, but it didn't make any noticeable difference. Thank you for the tips. Brighid ni Chiarain Date: Sat, 27 Nov 2004 11:48:49 -0700 From: Mary Morman Subject: [Sca-coos] marzepan from munich To: SCA-Cooks "If you don't mind my asking, why do you want to buy it in Munich and go to the trouble of getting that much of it home, when you should be able to get it more or less locally? If nothing else, I'll bet there's a SCAdian who'd be glad to make it for you at cost or for a sufficiently low markup as to make it cheaper, more convenient, and at no lesser quality than an imported product?" I often go to the UK, most often York, at this time of year and have found that the marzipan that I buy from confectioners there is far superior to anything I'm able to buy here in Colorado. So I figured that it was a "European" thing and that since I'm going to Munich this year instead of the UK that I'd try to get a batch there and bring it home to use for my 12th night feast. Elaina Date: Sun, 28 Nov 2004 14:10:43 -0500 From: "The Borg" Subject: Re: [Sca-cooks] Cookie Exchange To: Ok, I have four participants so far. Here they are with dates. Elewyiss (me) Dec 21 William de Grandfort (Chris Stanifr) Lonnie Harvel AEsa (RJ) Dec 10 This means we have 20 days left. Lonnie was going to look at her calander
and pick a date, and William did not list one. Did you have one or should we reach in the hat for you?
From: Fred Schwohl Subject: [Sca-cooks] Re: Marzipan in Munich To: "sca-cooks at ansteorra.org" Let me offer some humble advice on buying Marzipan in Germany, especially in Munich. First, you might consider not to buy confectioned Marzipan which is available in Standard stores throughout the country, but for your task so called "Marzipn Rohmasse" is much better to be used. This pre-fabricated mass consists of almonds and sugar only, mostly in a 60:40 ratio (60% almonds), thus enabling you to get the final product to your taste with ease. You should evade all products containing other ingredients like Invertase, Coloring or other additives as these show a low Quality product.
easy to use or to bring in shape and mostly are containing to much sugar for my tast.
sources the main reason for that is the fact that after it´s long history dating back to the romans and later to Venice it was later regarded as a Royal Treat due to the high pice for imported sugar from sugar cane, a fact which changed after blocked imports to Europe during Napoleon´s era and cheap new sources for Sugar where found in the sugar beet by the German Scientist Andreas Marggraf in 1747. In 1801 the first factory or beet sugar was build in Cunern in Lower Silesia in the north eastern part of Germany (well it was Prussia then, but please do not bother with details :o) ) and in 1806 import of cane sugar into Europe had dropped nearly to zero. The Best German Maripan comes still from the northern part of the country and Brand names as "Niederegger" or "Schwermer" are famous for their products. This might have to do with the fact that they use a large quantity of high quality almonds from Italy and Spain insteadof the more easily available but less palatable almonds from other countries.
the area the baking utensils are stored and there are various brands Directory: files -> FOOD-SWEETS files -> Personal Essay Samples for Graduate School Application files -> Personal/Reflective Essay files -> Writing personal statements and essays files -> The College Application Essay files -> Iris Rodriguez Prof. Steve Tillis files -> Thematic Essay – Writing Your Essay’s Conclusion files -> Theme Statements vs. Topics files -> Sample Essay FOOD-SWEETS -> Note: See also these files: recipes-msg, pastries-msg, cheesecake-msg, gingerbread-msg, candy-msg, cookies-msg, sugar-msg, honey-msg, hais-msg, 3-Span-Sweets-art, bread-pudding-msg Download 0.56 Mb. Share with your friends:
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