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Anne Bayne booke [of recipes] circa 1700
Page 13
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(13) How to make marsh [paints?] Take halfe a pound of Almonds blanch them & beat them in a morter. & when they are crusht put in 2 or 3 spoonfulls of rosewater then take halfe a pound of sugar bet & [fearst?] & put to it. then work it up to a stif paist. with [fearst?] double refined sugar. then rowle it out & cut it in litte cakes with the top of a glasse. then round it with a little edge & nip it about the top. so set them on wafers then glaze them over with a [cleane?] pensill. & for your glaze you must have a little of the froth of Egg & a little oring flower water rub it all one way. & make it a right stifnese with double refined sugar bet & [fearst?] you may strew over some of your [marce paints?] with Coloured Comfits & some without
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(13) How to make marsh [paints?] Take halfe a pound of Almonds blanch them & beat them in a morter. & when they are crusht put in 2 or 3 spoonfulls of rosewater then take halfe a pound of sugar bet & [fearst?] & put to it. then work it up to a stif paist. with [fearst?] double refined sugar. then rowle it out & cut it in litte cakes with the top of a glasse. then round it with a little edge & nip it about the top. so set them on wafers then glaze them over with a [cleane?] pensill. & for your glaze you must have a little of the froth of Egg & a little oring flower water rub it all one way. & make it a right stifnese with double refined sugar bet & [fearst?] you may strew over some of your [marce paints?] with Coloured Comfits & some without
Szathmary Culinary Manuscripts and Cookbooks
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