SC - Aoife's Gingerbread-congradulations
Louise Sugar
dragonfyr at tycho.com
Sun Sep 14 17:17:36 PDT 1997
With kind thanks to the lady who originally posted it....>BTW it IS
YUMMY....my 5 yr old devoured it all and had a tummy ache all
evening...greedy little monster :D
Dragonfyr
Gingerbrede (Curye on Inglysch)
Take goode honye & clarifie it on (th) fere, & take fayre panemayn or
wastrel brede & grate it, & cast it into (th)e boylenge hony, & stere it
well togyder faste with a sklyse (th)at it bren not to (th)e vessel. &
(th)anne take it doun and put (th)erin ginger, long pepere &saunders,
&tempere it up with (th)in handes; & than put hem to a flatt boyste & straw
(th)eron suger, & pick (th)erin clowes rounde aboute by (th)e e(d)gge and
in (th)e mydes, yf it plece you.
According to Mistress Sincgiefu, another similar ms reccomends serving
decorated with boxwood leaves and another suggests putting it in boxwood
boxes. I'm rather partial to decorating it with something green. Not having
saunders to color the mixture red, I chose some cinnamon, which darkened
the mixture a little and helped add that "bite" I wes after in redacting
the recipe, and is a usual "modern" addition.
Aoife's Gingerbread (It bites back!)
1-- 1 lb 4 oz loaf of italian-style sliced bread, several days old.
1 1/3 cups honey
2 tsp. powdered ginger
1 1/2 tsp. powdered cinnamon
1/8-1/4 tsp ground white pepper
Sugar
Whole Cloves (optional)
Boxwood leaves or other edible leaves, or marzipan leaves (optional)
Dry bread directly on oven racks on low est settinguntil very dry but still
pale. Grind the slices into very fine crumbs in a food processor. Set aside
in a large bowl.
In a large heavy-bottomed pot, heat honey and spices (except cloves) on
high to boiling point. Reduce heat and allow to boil until a soft-ball
stage has been reached. Remove from heat immediately.***Use caution! This
honey mixture boils over rapidly and can cause sever burns. Please watch
the pot carefully, and keep children out of the room.***
Pour honey over breadcrumbs and toss well. Allow to cool slightly, and use
your hands to combine the honey and crumbs thoroughly.
Pack the mixture into 2 8x3-1/2x2-1/2 loaf pans lined with parchment,
waxed paper or plastic wrap. Press down hard on the surface to compact.
Sprinkle with sugar. Stud with cloves if desired. Let sit several hours, or
ideally, over night, so that the flavors of the spices will mingle and the
mixture will set-up.
To Serve:
Unmold and remove wrap from gingerbread. Serve whole, decorated with
boxwood or marzipan leaves or other edible leaves, if desired (sliced
oranges would look pretty, too). Serve on a very dark plates for color
contrast.
Although the original does not suggest to do so, this is particularly good
when served in a pool of unsweetened cream. The smooth richness of the
cream and the spicy grittiness of the gingerbread compliment each other
very well.
- -----Original Message-----
From: LYN M PARKINSON [SMTP:allilyn at juno.com]
Sent: Sunday, September 14, 1997 5:29 PM
To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - Aoife's Gingerbread-congradulations
I missed Aoife's Gingerbread recipe. Would someone please send it?
allilyn at juno.com
Thanks, Allison
========================================================================
====
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".
========================================================================
====
============================================================================
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