Marzipan from Fünfzehn Bücher vom Feldbaw by Charles Estienne
" width="300"/>
The Italian / and in the Provence in France / prepare Marzipan from honey
and almonds / in the following manner: They take three pounds of fine white honey/
three egg yolks / beat it together / with a wooden / beater in a basin or
a small pan / and do this so long / until it is white as milk / put then the pan
on a glowing coal fire / and stir it without ceasng with a pestle so long / until that it
becomes seemlingly thick / then slide into it the shelled and ground sweet almonds / so much
that it becomes the necessary thickness / while the dough is still warm / slide it finally out
onto a marble stone / or such a nice smooth surface / and make marzipan from it.
Such food is admirably good for consumption / and makes thick mucus eject.