SC - Margali's Distaste for Raspberries

[Woeller D]

>Candied ginger "should" be within period.  It is listed as one of the
>"thinges necessary for a banquet" (the dessert course) by Thomas
>Dawson, 1596, in _The Good Huswifes Jewell_.  I am "assuming" that this
>is in candied form since the other items all have candied variations.
>
>There is a slightly OOP recipe in _The Ladies Cabinet_, 1655.  It is
>#43,  "To candy Ginger."

Perhaps candied ginger came into fashion after true gingerbread was
displaced by the nouvelle cuisine imposter that is still in use? Medieval
gingerbread gives very much the same effect as candied ginger--and doesn't
require you to start with fresh ginger.

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


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