SC - structural gingerbread

[Christi Rigby]

Kael,

Is the server down?  I can get to these pages at all.  Get page can not be
displayed errors.

- -----Original Message-----
From: owner-sca-cooks at Ansteorra.ORG
[mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Michael Macchione
Sent: Wednesday, December 08, 1999 9:21 AM
To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - structural gingerbread




On Wed, 8 Dec 1999 cclark at vicon.net wrote:

>
> Just stick to the honey version and you'll be much closer to period than
> most of the recipes that have turned up on this thread. I think I'll try
> this one sometime soon, though I'm going to add a little more ginger and
> replace some of the cloves with grains of paradise.

I have made the "period" version of gingerbread on multiple occasions.
(warmed honey and spices poured over and mixed with bread crumbs) I have
found that the type of bread you use and how dry it is greatly changes
the end product.  I once made it with loaves of French bread that were
dry.... I mean Sahara Desert Dry...  used two-three times the amount of
honey mixture that was called for... and still had it come out sandy.
(by the way this sandy stuff mixed with butter made a great crumb crust
for a ginger/spice flavored cheescake.)

By using loaves of normal sliced white bread, that were basically dried
for a while in the oven, the end product is almost a fudge consistency
which can be used to make structures out of..... I know this because I
have.   At an event a few years back, I made a castle out of this stuff,
wrapping it around coffee cans for the towers (and putting different
desserts in each tower)  It worked out well...

here are some pics of it....

http://www2.widener.edu/~mxm0034/castle1.jpg
http://www2.widener.edu/~mxm0034/castle2.jpg
http://www2.widener.edu/~mxm0034/castle3.jpg


Kael

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