SC - SC-Gingerbread Advice Needed

[Kathleen M Everitt]

On Thu, 4 Sep 1997 10:50:32 -0500 L Herr-Gelatt and J R Gelatt
<liontamr at ptd.net> writes:
>Hello Folks!
>
>I'm working on a soteltie for a wedding in a few weeks, and am 
>redacting a
>recipe from Curye on Inglysch, the Goud Kokery section, rec'ts 18, 19
>(sloane ms 468, 121).

>For to make gygngerbred
>Rec't 18: Boil half a quart of honey till is as thick as wax. Pour the 
>honey
>in a pan that has been wetted with water. Add 1 lb. ginger, 1/4 ounce 
>of
>pepper, and let cool.  Then follows complex directions for, basically,
>making honey taffy.
>

>Has anyone made this recipe before (or something similar), and if so, 
>what
>success did you have?
>
>Your help is greatly appreciated.
>
>
>Aoife
>

Funny you should ask! I made gingerbread for our business meeting the
other night using the recipe in the Miscellany. It's very similar to
rec't 18. The results? Never again! I don't know how long I boiled the
honey. My four year old got into the quotient, and when I got back to the
kitchen, it was boiling merrily away and I couldn't remember how long I'd
had it on the stove. I used one cup honey, one cup bread crumbs, one
teaspoon ginger and 1/4 teaspoon pepper. It cooled to a very soft
consistency, but that may have been because it was very warm that night
with a humidity of about 80%. I cut small pieces for everyone to taste.
Most people took little nibbles and made faces at the sweetness, but
smiled politely. Then the pepper set it! Everyone there threw out the
rest of their piece. Except the Chirurgeon. He had three pieces. But
you'd have to know our Chirurgeon. He thinks Haggis Pizza is the greatest
taste treat around. (NEver mind. Inside joke. It's late.)
Anyway, it was sticky, too sweet and the pepper aftertaste was too much!
That was the consensus of the crowd anyway. If the weather were a little
more cooperative, you might not have the sticky problem, but I'm not
going to make any more to find out.

Julleran
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================