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

[Susan Fox-Davis]

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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