Designing in Marzipan
Chris Meads, Banquets Set Forth: Banqueting in English Renaissance Drama. Manchester, U.K.: Manchester University Press , 2001.
Cites Jonson, The Staple of News and ?Neptune’s Triumph??:
A master cook! Why he’s the man o’men,
For a professor! He designs, he draws,
He paints, he carves, he builds, he fortifies,
Makes citadels of curious fowls and fish.
cited p. 17
Other passages describing curiously shaped marchpane confections. Other materials included sugar plate and jelly. p. 18
You could make fruits, plates, dishes, cups, “wherewith you may furnish a table.” (p. 18) “At the end of the Banket they may eat all and break the platters, dishes, glasses, cuppes and all other things for this paste is very delicate and saucrous.” (p. 18)
Make a banquet (dessert) course look like the roasted course. (p. 18)
ordering of the banquet: sweets. p. 16 Including marchpanes. Cites Markham, 1615. English Huswife. p. 16. Long list of sweet items to be served with wine, hippocras, or a sweet or spiced water. p. 16. Harrison describes “marchpane wrought with no small curiosity,” p. 16. “Marchpane was a versatile and staple ingredient, of fundamental importance in the presentation of any banquet … along with the similarly essential ‘sugar plate.’‘ (p. 16) Marchpane wafers. (pp. 16-17) Clear marchpane” could be molded into shapes. (p. 17)
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