Marchpane Recipe

Blanch one pound of almonds as white as you can; take three quarters of

a pound of fine white sugar well pounded; beat them up together with a

little rose-water, to prevent the almonds from oiling. Take out the

mixture, work it like paste, make it into cakes, lay them on wafers, and

bake them. Boil rose-water and sugar till it becomes a syrup; when the

cakes are almost done, spread this syrup all over them, and strew them

with comfits.

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