INGREDIENTS

INSTRUCTIONS

Mix sugar with a little water and bring to the boil, to sugarsyrup
stage of ca 110 degrees. Add almonds, and a whipped egg white (2
eggwhites per kg of marsepein). When you can no longer beat the mass,
knead with powdered sugar  OR VERSION 2: Peel almonds. Put almonds in
some water with lemonjuice  (to prevent discolouring). Dry almonds, and
grind finely. Knead to a  stiff ball together with the other
ingredients. If desired, add  foodcolouring. Leave for a day. Sculpt
into shapes.  **IN THE MORNINGS YOU'D FIND SUCH FIGURES IN YOUR SHOE**
Posted to MC-Recipe Digest V1 #339  From: kmeade@IDS2.IDSONLINE.COM
(The Meades)  Date: Thu, 12 Dec 1996 10:55:34 -0500

A Message from our Provider:

“Forbidden fruits create many jams”