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This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.
Take two pounds of blanched almonds, beat them well in a mortar, with a little canary and orange-flower water, to keep them from oiling. Make them into stiff paste, then beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream sweetened with sugar, put in a half pound of sweet butter melted, set it on a furnace or slow fire, and keep it constantly stirring, till it is stiff enough to be made in the form of a hedgehog, then stick it full of blanched almonds, slit and stuck up like the bristles of a hedgehog, then put it into a dish; take a pint of cream, and the yolks of four eggs beat up, sweetened with sugar to your palate. Stir them together over a slow fire till it is quite hot; then pour it round the hedgehog in a dish, and let it stand till it is cold, and serve it up. Or a rich calf’s-foot jelly made clear and good, poured into the dish round the hedgehog; when it is cold, it looks pretty, and makes a neat dish; or it looks pretty in the middle of a table for supper.
N.B. This recipe is being posted for the sheer fun of making a Hedgehog rather than to make the almond dough. This recipe will make a marzipan-like mixture that can be molded and shaped into anything you please. If you wish to make the dough, follow the measurements in the original recipe above. For purposes of creating the Hedgehog we will use purchased marzipan that can be had at most grocery stores. When buying pinch the sides of the tube to see if it ‘gives’. This will tell you if it is malleable and can be shaped.