Re: questions about marzipan

[Tanner Lovelace <lovelace@netcom.com>]

Poster: Tanner Lovelace <lovelace@netcom.com>

On Tue, 17 Sep 1996, Becky McEllistrem wrote:

> I was watching some cooking shows and found some ideas for sculpting "fruit" using marzipan. 
> Basically they were rolling marzipan dough into fruit shapes then using food coloring for the various
> colors of the items.  I'm not sure this is terribly period but I  was really thrilled with the idea and was 
> thinking about doing some for various upcoming events.  My main question is how far ahead can
> you make marzipan items and still have them be edible?  Can you actually do something several 
> days ahead?  What is the best way to store it?  If you're trying to use molds of some sort for making 
> people,  are there any good locations for finding said molds?

I used to live in Spain and marzipan can be found in abundance there.
I don't know if they used any special preservatives, but I never once
had any problem with keeping marzipan around for a week or so.

In service,
Kendrick
---
             |                     lovelace@netcom.com      
             |\                       Arlington, VA
 8*<%%%%%%%%%|+>-===================================================-----
             |/      Per chevron argent and azure, a wolf passant 
             |     sable between three compass roses counterchanged.





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