No. 2214 — Marzipans, Third Method
English historical translation of Molokhovets recipe No. 2214 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel, dry and grate one pound sweet almonds; finely pound and sieve one pound sugar, mix with the almonds, moisten with half to two thirds glass rose water and work very thoroughly.
Cover overnight, knead another half hour next day and add three drops rose oil.
Roll into a flat sheet half a finger thick and cut assorted shapes, giving each a high rim of the same paste.
Place rim-side down on clean boards, cover with an inverted flat pan bearing hot coals until the edges colour slightly and the paste turns white; glaze at once with thin rose-water icing No. 2058 and dry again under the pan.
Decorate with preserved fruit. The original describes an open-coal baking technique.