SC - pine nuts

[Decker, Terry D.]

If your Great Grand mother passed it down, My Lady... it would be in time period.
Beverly

Susan Fox-Davis wrote:

> It's from The Cooks Guide: or, Rare Receipts for Cookery, 1664
> by Hannah Wolley.  Doesn't quite make the cut for SCA time period, but a nice little
> collection from a VERY interesting web site, the Women Writers Project of Brown
> University.
>
> p.s. I venture to guess that Stefan's no lady. <grin>
>
> Selene
> selene at earthlink.net
>
> Beverly Viel wrote:
>
> > 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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