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

[Stefan li Rous]

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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