SC - Different 12th Nights

[david friedman]

At 8:29 AM -0500 12/8/98, Chris Peters wrote:
>Cariadoc,
>        Could you please post where one can find such a recipe?

[from the miscellany--reachable from my home page]

Gingerbrede
Curye on Inglysch p. 154 (Goud Kokery no. 18) (GOOD)

To make gingerbrede. Take goode honey & clarifie it on e fere, & take
fayre paynemayn or wastel brede & grate it, & caste it into e boylenge
hony, & stere it well togyder faste with a sklyse at it bren not to e
vessell. & anne take it doun and put erin ginger, longe pepper &
saundres, & tempere it vp with in handes; & than put hem to a flatt boyste
& strawe eron suger, & pick erin clowes rounde aboute by e egge and in
e 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.

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


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