SC - gyngerbrede help

[Catherine Hartley]

Aside from using non-proceesed flour breadcrumbs, your recipe doesn't 
indicate whether you boiled the honey. Most recipes that I found to make the 
period gyngerbread required the honey to be heated...I can't remember how 
long.  This changes the sugar chemically and allows the stuff to harden 
after you press it in the pan or roll it into balls. The consistency is more 
like candy.

If the weather is really humid, the gyngerbread will be rather sticky. I can 
post the original recipes when I get back to my sources (at home).

I recently made a giant nef out of gyngerbrede for a feast I cooked; by the 
end of the evening (in humid Atlanta weather), the ends of the boat were 
drooping....

Caitlin of Enniskillen




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