Ginger (was: SC - Will's- Recipe 1)
david friedman
ddfr at best.com
Wed Jul 1 13:30:17 PDT 1998
The original Ras is working from refers to "ginger mynced", and Ras
interprets that as:
>1 tsp Fresh gingerroot, peeled and minced finely
This is something I have wondered about a long time. Minced ginger sounds
like fresh ginger root; I have found that if I try to mince ginger that has
dried out, it just falls apart to powdered ginger. But where would a
15th-century Englishman get fresh ginger root? I am pretty sure it wasn't
being grown locally. I have wondered if candied ginger might have been
available-- that will keep a long time and retains its structure. Does
anyone know of any references to candied ginger being available in the
14th-15th century or before?
Elizabeth/Betty Cook
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