SC - Feast Themes/gingerbread

[lwperkins]

Now I'm confused--my husband made a gingerbread cathedral out of a
molassas-based
gingerbread that we though was modern, with landscape walls of what we
thought were the period soft bread-like "gingerbread".  What would be a
period recipe for "sturdy" gingerbread? (sans molasses)
- --Ester du Bois 
lwperkins at snip.net
- ----------
> From: david friedman <ddfr at best.com>
> To: sca-cooks at eden.com
> Subject: Re: SC - Feast Themes
> Date: Tuesday, June 17, 1997 11:26 PM
> 
> At 9:52 AM -0700 6/17/97, Marisa Herzog wrote:
> 
> >There was a beautiful gingerbread castle at a 12th nite a few years back
that
> >I am told was quite tasty.  You could make gingerbread and marzipan just
about
> >anything.
> 
> Are you thinking of medieval gingerbread or of 16th c.-modern
gingerbread.
> The former should be a very satisfactory medium for making things out
> of--much stronger than the latter. Those renaissance wimps just didn't
know
> how to build castles.
> 
> 
> 
> 
> David/Cariadoc
> http://www.best.com/~ddfr/
>