1 meal in this book
“9. _Marchpane._ A kind of almond-cake, much esteemed in the time of S. Nares gives the following from one of the old English receipt-books, _Delightes for Ladies_, 1608: "_To make a marchpane_.--Take two poundes of almonds being blanched, and dryed in a sieve over the fire, beate them in a stone mortar, and when they be small mix them with two pounde of sugar beeing finely beaten, adding two or three spoonefuls of rosewater, and that will keep your almonds from oiling: when your paste is beaten fine, drive it thin with a rowling pin, and so lay it on a bottom of wafers, then raise up a little edge on the side, and so bake it, then yce it with rosewater and sugar, then put it in the oven againe, and when you see your yce is risen up and drie, then take it out of the oven and garnish it with pretie conceipts, as birdes and beasts being cast out of standing moldes. Sticke long comfits upright in it, cast bisket and carrowaies in it, and so serve it; guild it before you serve it: you may also print of this _marchpane_ paste in your molds for banqueting dishes. And of this paste our comfit makers at this day make their letters, knots, armes, escutcheons, beasts, birds, and other fancies." Castles and other figures were often made of marchpane, to decorate splendid desserts, and were demolished by shooting or throwing sugar-plums at them. Cf. Beaumont and Fletcher, _Faithful Friends_, iii. 2:--”
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.
Recipe from The accomplisht cook of 1660.
Sources: Every passage above is quoted verbatim from Romeo and Juliet, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — burgundy cloth, grapes stamp.