SC - Mediaeval gingerbread and a little cream....dessert

[Beverly Viel]

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.

============================================================================

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".

============================================================================