SC - Bread Bowl Eqivalents

[Laura C Minnick]

My Lady It came from here.
http://www.wwp.brown.edu/vol03num02/fromtb032.html

Stefan li Rous wrote:

> Beverly Viel  gave a recipe for period gingerbread:
> > To make fine Gingerbread.
> >
> > Take three stale Manchets, grate them, dry them, and beat them; then sift
> > them
> > thorow a fine sieve; then put to them one ounce
> > of Ginger beaten and searced fine, as much Cinnamon, half an ounce of
> > Aniseeds,
> > and half an ounce of Liquorice, half a
> > pound of sugar; boyll all these together with a quart of Claret Wine till it
> > come to a stiffe paste; then mould it on a Table with
> > a little Flower, and roul it very thin, and print it in moulds; dust your
> > moulds
> > with some of your powdered spices.
>
> Thanks. I like to add this to my gingerbread-msg file, but I'd like to
> be able to give folks the source of this recipe. It would appear to
> be from quite late in period or out of it.
>
> Thanks.
>   Stefan li Rous
>   stefan at texas.net
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