1753 March-Panes, Barley Sugar, Oranges & Lemons

 After a few Months break, we are back again to My 1753 Cookery Book, and with Christmas getting ever nearer I thought I would try to give you a few ideas on some new things you may not have tried yet. 
I have found that you need to read these recipes through a couple of times before they are fully understandable, with the f being s and so on. 
In this Cookery Book the amount of time people must have spent on preparing different recipes never ceases to amaze me and this is one of them, making Sweets and Marzipan Fruits and Flowers for decoration, although I expect you must get faster at making them as you become more experienced. I am going to make homemade sweets this year to go with our presents for Family, I have bought a thermometer, so I am hoping for great success, might give some flowers a try too, to go on Christmas cake instead of buying them.
At the bottom of this Blog I have put a couple of links to pages that might be of help to you if you want to give it a try yourselves, I have found that there is plenty of help out there at the touch of a mouse.
To make Barley Sugar.
Having a fufficient Quantity of Barley boiled in Water, ftrain it through a Hair-fieve, and let this Decoction be put into clarified Sugar, brought to the Caramel, or laft Degree of boiling; then take off the Pan from the Fire  till the Boilin fettles, and pour your Barley-fugar upon a Marble Stone rubb’d with Oil of Olives, but Care muft be taken to hinder it from  running down: As the Sugar cools, and begins to grow hard, cut it into Pieces, and roll it out of
what Length you pleafe, in order to be kept for Ute.

To make common March-panes.
Take a fufficient Quantity of Almonds, which are to
be fcalded in hot Water, blanched, and thrown into cold Water as they are done; then being wiped and drain’d, they muft be beaten in a Stone Mortar, and moiftened with the White of an Egg, to prevent their turning to Oil. In the mean while, having caufed Half as much clarify’d Sugar as Pafte, to be brought to its feathered quality, tofs in your Almonds by Handfuls, or elfe pour the boiling Sugar upon them in another Veffel : Let them be well intermixed, and the Pafte continually ftirred on all Sides. When it is done enough, it muft be laid upon Powder-fugar, and fet by to cool. Afterwards, feveral Pieces of a convenient Thicknefs may be taken out, of which you are to cut your March panes ‘with certain Moulds, gently flipping them off with the Tip of your Finger upon Sheets of Paper, in order to be heated in the Oven only on one Side; that done, the other Side is to be iced over, and baked in like Manner; other wife the Pafte may be rolled out, or fqueezcd through a Syringe, and made curbed,or jagged, of a round, oval, or long Figure, in the Shape of a Heart, etc 

March-panes, with a ‘tincture’ of Rafberries, or other Sorts of
    Fruit.

During the Summer-feafon, your March-panes may be diverfify’d feveral Ways, viz, by tempering fome of them with the Juice of Fruit, as Rafberries, Strawberries, Cherries, Currants etc. but if thofe Juices are made Ufe of for foaking the Almonds, when they are pounded with the White of an Egg, the Pafte muft be well dried at the Fire, or elfe with Powder-fugar.

March-Panes Fruit or Marzipan Fruit (as we know it)
 White Paftils. 
Let Gum Arabick be firft fleeped in a little Water, with the Juice of three or four Lemons, and their Zefts or Chips. As foon as the Gum is thoroughly diffolved, ftrain it through a linnen Cloth as before, and pour it into the Mortar, with double-refined Sugar, fifted through a fine Sieve, then throwing in a Handful of Sugar, let all be well work’d and beaten, and add another Handful, continuing to beat and temper the whole Mafs on all Sides, as it is augment ing with Sugar, till it comes to a very white and pliable Pafte, with which you make your Paftils with Pleafure, and dry them in the Stove.

To make Artificial Flowers.
At firft you are to make Paftes or divers colours, with **Gum-Dragant thoroughly fteep‘d, and mingled With Powder-fugar, which is to be well temper’d, and beaten in a Mortar, till the Pafte is become pliable. For the Red, fome prepared Cochineal may be added; for the Yellow, *Gum booge; for the Blue, Indigo and Orris; and for the Green, the Juice of Beet-leaves, which are to be fcalded a little over the Fire, to take away their Crudity, The Paftes bein thus ordered,  and roll’d out into very thin Pieces, may be fhaped In ,the Form of feveral Sorts of Flowers, as Rofes, Tulips, Wind-flowers etc. by the Means of certain Tin Moulds; or elfe they may be cut out with the Point of a Knife, accord ing to Paper Models; then you are to finifh the Flowers all at once, and dry them upon Egg-fhells, or otherwife. In the mean while, different Sorts of Leaves are, in like Manner, to be cut out of the green Pafle, to which you may alfo give various Figures, to be intermix’d among your Flowers, the Stalks whereof are to be made with Slips of Lemon-peel. The Tops of the Pyramids of dry’d Fruits may be garnifhed with thefe artificial Flowers; or elfe a feparate Nofegay may be made of them, for the Middle of Your Defert, or they may be laid in Order in a Bafket, or kind of Cup, made of fine Paftry-work of Crackling-cruft, neatly cut and dried for that Purpofe.

WindFlowers or Anenome’s

To make artificial Oranges and Lemons.
GET Moulds of Alabafter made in three Pieces; bind two of thein together, and let them lie in the Water an Hour or two, boiling to a Height, in the mean time, as much Sugar as will fill them; the which, being poured into the Mould, and the Lid put quickly on it, by fuddenly turn ing it will be hollow. You muft colour your Sugar in boil ing it, to the Colour you would have your Fruit.

*Brindal Berry or Gambooge (Gumbooge) is the common name for Garcinia Cambogia. It is also referred to as brindle berry or Malabar tamarind. It is a small fruit that has a yellowish colour.
**Gum Dragant is extracted from the sap of the bush Astragalus Gummifer. The bush can be found in different countries in Asia, in Iran, and Syria. The dried pieces are picked, cleared and then milled. In these modern times it is used as a thickener / stabilizer in fish products, bakery products as well as in certain flavours.

http://www.duskyroseveiners.co.uk/page_1511102.html

http://www.make-fabulous-cakes.com/gum-paste-flowers.html

http://www.cakesbydesign.cc/art_of_sugar_flowers.html

Have Fun everyone……..

Till next time then……………………..

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