echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) (12/15/87)
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.RH MOD.RECIPES-SOURCE WIGILIA-12 D "1 Dec 87" 1987
.RZ "MARCEPAN" "Marzipan"
This recipe could be used as part of a 12 course meal known in Polish as
Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.
.IH "Makes 2 lbs" "Makes 1 kg"
.IG "1 lb" "blanched almonds," "500 g"
finely ground
.IG "1 lb" "powdered sugar" "500 g"
(confectioner's sugar)
.IG "2 Tbsp" "orange water or rose water" "30 ml"
(Can be obtained from your local drugstore)
.IG "" "food colouring and decorations"
.PH
.SK 1
Combine ground almonds, sugar and flavouring in a saucepan. Cook until mixture
leaves side of pan.
.SK 2
Roll almond mixture on a flat surface to a
.AB "\(12-inch" "1-cm"
thickness. Cut into shapes, mold, paint with food colouring, decorate, etc.
.SK 3
Place on wax paper to dry for 2 hours.
.SH RATING
.I Difficulty:
easy.
.I Time:
\(12 hour plus time to decorate.
.I Precision:
Approximate measurement OK.
.WR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski