SC - Feast Themes/gingerbread

[david friedman]

At 11:47 AM -0400 6/18/97, Nick Sasso (fra niccolo) wrote:
>>  What would be a
>> period recipe for "sturdy" gingerbread? (sans molasses)
>> --Ester du Bois
>> lwperkins at snip.net
>
>The recipe that was served at one of my feasts consisted of dry bread
>crumbs, honey, ginger, cinnamon, and black pepper to prove you
>affluence.  It was mixed and baked at 300F for a short time (15 to 20
>min I believe).

The ingredients sound close to the medieval gingerbread, but I don't think
any of those recipes call for baking it. I would be interested to know
whether what you describe is a period recipe (and if so from where) or a
modern modification of one.

David/Cariadoc
http://www.best.com/~ddfr/