Since July of 2011, I’ve been arguing that the letter-shaped sweets in Dutch still-lifes of Elizabethan and Jacobean era banqueting stuff had no English equivalent. Sir Hugh Platt however, feels differently
18 To make a Marchpane. Take two pounds of Almondes beeing blaunched and dryed in a ſieue ouer the fire, beate them in a ſtone mortar, and when they be ſmall mixe with thē two pounde of ſugar being finely beaten, adding two or three ſpoonefuls of Roſewater, and that will keep your almonds from oiling: when your paſte is beaten fine, driue it thin with a rowling pin, and ſo lay it on a botome of wafers, then raiſe vp a little edge on the ſide, & ſo bake it, then yce it with Roſewater and ſugar, then put it into the ouen againe, and when you ſee your yce is riſen vp and drie, then take it out of the Ouen and garniſh it with pretie conceipts, as birds & beaſts being caſt out of ſtanding moldes. Sticke long cōfits vpright in it, caſt bisket and carowaies in it, and ſo ſerue it; gild it before you ſerue it: you may alſo print off this Marchpane paſte in your molds for banqueting diſhes. And of this paſte our comfit makers at this day make their letters, knots, Armes, eſcocheons, beaſts, birds, & other fancies.
Taken from the 1609 version of Delights for Ladies as printed by G.E. and K.R. Fussell. Any errors in transcription are my own.
I’d still like to find an English painting depicting banqueting stuff with letters. While I'm wishing, I'd like a set of letter-moulds in a passably Tudor font. (O, to have a set based on this 16th century pattern book: http://www.creativereview.co.uk/cr-blog/2009/january/a-designers-portfolio-16th-century-style)