SC - Re: sca-cooks V1 #914

[Elise Fleming]

David/Cariadoc wrote:

>Do you mean medieval gingerbread (the stuff with a texture like fudge, 
>made from honey and breadcrumbs and spices)? That should work 
>reasonably well as a structural material. If not, what is "period 
>lebkuchen," and what period cookbook is it from?

_Sabina Welser's Cookbook_ has three lebkuchen recipes in it, including 
the variations called "Nurnberger".  I haven't tried these particular 
recipes but the lebkuchen and Nurnberger recipes from the German side 
of my family are all pretty "tough" and could conceivably be used for 
structural work.  

Now, posing a "Cariadoc-type" question, is there any evidence that 
lebkuchen was used to make structural subtleties?  There is, I believe, 
for gingerbread.  But what about lebkuchen?

Alys Katharine
============================================================================

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".

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