Erstlich nempt ain halb pfúnd mandel vnnd waicht jn jber nacht ein jn ain kaltt rerwasser/ ziecht jn am morgen aús, darnach last jn woll stossen, bis er ellig wirt, giest ain wenig rossenwasser daran vnnd land jn wider stossen, wirt er wider ellig, so giest wider ain wenig ain rossenwasser daran, das thiet so lang, bis der mandel nimer ellig wirt, vnnd last den mandel aúff das allerklenest staissen/ darnach nempt ain halb pfúnd zúcker, stossent jn nit gar daran, last ain wenig jber, darnach, wan der mandel vnnd zúcker klain anainander erstossen jst, thiet jn jn ain schissel, nempt ain lidlin von ainem ledlin, thiet den ranfft gantz darúon, das es ab- vnnd zúgang, last das lidlin vnnd ranfft beýainander, nempt mandatten vnnd machens fein wie brait das bedellin jst, fein rúndt, darnach streichen den gemelten mandel aúff den olblatten mit den fingem, netzen die finger mit rossenwasser vnnd den mandel túncken jn den zúcker/ den jr jber habt gelassen/ darnach, wan es mit der hand aúfs gleichest jst aúffgestrichen, nempt darnach den zúcker, den jr jber habt gelassen, set jn mit ainem siblin aúff das martziban auffs gleichest/ vnnd nempt ain bristlin vnd dúnckts jn ain rossenwasser vnnd sprenckt das martziban allethalben, darmit das der zúcker ergang, darnach lasts bachen, secht offt darzú, damit es nit verbachen werdt/ es soll gantz weisß sein, die gressin von ainem halb pfúnd jst, damit wax anklaibt.
(Cariadoc’s translation) First take a half pound of almonds and soak them overnight in cold well water, take them out in the morning. Next pound them well until they become oily, pour a little rose water on them and pound them further. When they become oily again, then pour a little more rose water thereon. Do this until they no longer become oily. And pound the almonds as small as possible. After that take a half pound of sugar, pound not quite all of it in, leaving a little left over. Next, when the almonds and sugar are pounded well together, put them in a bowl, take the lid from a small box, loosen the rim completely, so that it can be detached and put back on again, however leave the lid and the rim together. Take wafers and make them about as wide as a pastry shell, very round. Spread the almond paste described above with the fingers onto the wafers, moistening the fingers with rose water and dipping the almond paste into the sugar, which you have kept in reserve. After that, when you have spread it out evenly with your hands, take the sugar that you have reserved and sprinkle it through a sieve evenly over the marzipan. And take a small brush and dip it in rose water and sprinkle the marzipan overall, so that the sugar is dissolved. Then let it bake. Check it often, so that it is not burnt. It should be entirely white. The amount of a half pound is necessary, so that the oil remains
3lbs of almonds
¼ c rose syrup
1.5 c water
1.5 lb sugar
Mix together and let sit for at least 30 min. Put a 7” pastry disk in the bottom of the pie tin. Layer with a 7” x 1/2″ thick disk of marzipan. Bake at 325 for 30 min – watch very closely.
Leaves of Silk and Glass 