To Make Marchpaine
From the treasured pages of Receipt book by Beulah Hutson
Written by Beulah Hutson
To Make Marchpaine
"Gake apownd of almonds and blanch them, and beato them somthing small in a Stono mortar, then putt halfe apownd of sugar to them, and beato them up into a paisto, putt somtimes alittle roso water to them in the beateing to keepe your paist from oiling, and when your almonds are beaten small, take your paist out of your mortar, and then you may worke it upp with scaroed sugar, and make them into any kind of things, after what mannor you please."
Note on the Original Text
Recipes from this period were written without standardized spelling ('apownd' for 'a pound', 'gake' for 'take'), and without precise measurements or detailed timings. Instructions were brief, assuming the reader had kitchen experience. The phrase 'keep your paist from oiling' refers to preventing the almond paste from releasing too much oil, a common challenge when working with nuts. The past tense and colloquial spellings reflect the evolving English of the late 17th century.
Title
Receipt book by Beulah Hutson (1680)
You can also click the book image above to peruse the original tome
Writer
Beulah Hutson
Era
1680
Publisher
Unknown
Background
A delightful journey into 17th-century kitchens, this manuscript stirs together rustic recipes and culinary secrets, inviting readers to savor the ingenious flavors of Beulah Hutson's time.
Kindly made available by
Folger Shakespeare Library
This recipe comes from around 1680, a time when sugar was a symbol of wealth and almonds were a prized ingredient in English kitchens. Marchpane—an early form of marzipan—was a fashionable sweetmeat served in elite households, often molded into elaborate shapes or used as edible table decorations during banquets. The use of rosewater gives the sweet a fragrant, floral note characteristic of period confections. The social status associated with marchpane and its showy presentation made it a centerpiece for celebrations and festive occasions.
In the 17th century, cooks used a stone mortar and wooden or stone pestle to grind almonds and sugar by hand. The dough was kneaded on a wooden board, and fine sieves or cloths were used to sift sugar. Almonds were blanched using boiling water from a hearth or cauldron. Marchpane was shaped freehand, pressed into simple molds, or decorated with edible gold leaf and colored pastes using wooden tools.
Prep Time
40 mins
Cook Time
0 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 pound whole almonds (raw, unsalted)
- 8 ounces caster sugar
- Small amount of rosewater (approximately 1-2 teaspoons, to taste)
- Additional confectioners' sugar, as needed, for kneading and dusting
Instructions
- Start by taking 1 pound of whole almonds, blanching them by pouring boiling water over them, then slipping off their skins.
- In a sturdy mortar and pestle, grind the almonds to a coarse meal.
- Gradually add 8 ounces of caster sugar, continuing to grind to a smooth paste.
- To keep the paste smooth and prevent the oils from separating, add a few drops of rosewater occasionally during grinding.
- Once the almonds are finely ground and the mixture forms a cohesive paste, transfer it to a bowl and knead it with additional sifted confectioners' sugar until smooth and pliable.
- Shape the paste into cakes or decorative forms as desired.
- This is the essence of classic marchpane—a sweet almond confection beloved in the 17th century.
Estimated Calories
220 per serving
Cooking Estimates
Blanching and peeling the almonds, then grinding them by hand, takes most of the time. There is no baking or cooking required, just mixing, grinding, and shaping. Each serving is estimated based on dividing the marchpane into 12 portions.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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