SC - Gingerbread
Melissa Martines
melissa.martines at mail.corpfamily.com
Wed Sep 10 08:51:23 PDT 1997
Aoife,
Sorry to post an asnwer so long after your original question -- I've
been busy preparing for the Coronation Feast for His Royal Majesty
Alinon.
About your gingerbread question.
I made a gingerbread cake, cut into a heraldic rose, for a friend's
SCA wedding.
I got the recipes from "A Fifteenth Century Cookery Book" which quoted
it from Halerian.
To keep it from being too hard (like the granola bar texture you
mentioned) I made my own saffron bread (also a 15th century recipe)
and only let it sit one day (so it was still relatively soft). I used
a pound of honey, one large loaf of bread, and about a teaspoon of
each of the spices (pepper, ginger, cinnamon and saffron).
I got a great, brownie-like consistency and the spices were hot
enough to be pleasing, but not uncomfortable.
Hope that helps some.
Morgan
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list