SC - Feast Themes/gingerbread
david friedman
ddfr at best.com
Wed Jun 18 12:04:23 PDT 1997
At 8:26 AM -0400 6/18/97, lwperkins wrote:
>What would be a
>period recipe for "sturdy" gingerbread? (sans molasses)
=46rom the Miscellany (=DD is the th letter):
- ---
Gingerbrede
Curye on Inglysch p. 154 (Goud Kokery no. 18)
To make gingerbrede. Take goode honey & clarifie it on =DDe fere, & take
fayre paynemayn or wastel brede & grate it, & caste it into =DDe boylenge
hony, & stere it well togyder faste with a sklyse =DDat it bren not to =DDe
vessell. & =DDanne take it doun and put =DDerin ginger, longe pepper &
saundres, & tempere it vp with =DDin handes; & than put hem to a flatt boyst=
e
& strawe =DDeron suger, & pick =DDerin clowes rounde aboute by =DDe egge and=
in
=DDe mydes, yf it plece you, &c.
1 c honey 1/4 t pepper 30-40 whole cloves (~ 1 t)
1 1/4 c breadcrumbs 1/4 t saunders (or 5 t sugar, pinch powdered cloves)
1 t ginger 1 T sugar
Bring honey to a boil, simmer two or three minute, stir in breadcrumbs with
a spatula until uniformly mixed. Remove from heat, stir in ginger, pepper,
and saunders. (The pepper should be long pepper; we usually substitute
ordinary black pepper.) When it is cool enough to handle, knead it to get
spices thoroughly mixed. Put it in a box, cookie tin, or the like, squish
it flat and thin, sprinkle with sugar and put cloves ornamentally around
the edge. Leave it to let the clove flavor sink in; do not eat the cloves.
- --
There is a similar recipe in _Two Fifteenth Century Cookery Books_.
David/Cariadoc
http://www.best.com/~ddfr/
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