SC - redacting Lebkuchen

[Decker, Terry D.]

Yes, 16th Century German measures are different from American Standard.
Prior to the 19th Century (when it was standardized), the pound ranged from
about 454g (roughly equivalent to the English pound of the day) to 500g (the
Viennese pound).  The specific weight depends upon the measure laws in
effect for a given German state at a given time.

I don't have my German copy of Welserin available to check the precise
meaning of quart, but I suspect a volume equivalent to 26 to 32 fluid ounces
of water, depending upon the precise measure used.

I haven't tried this particular recipe, but I understand it more closely
resembles candy than modern lebkuchen.

Bear

> I'm trying to redact the following recipe, but I've run into 
> a few little problems. 
> I need to know if 16th century german measurements are 
> different from the american ones.  Are the ounce measurements 
> roughly equivelent?  Did they use different quart 
> measurements for wet and dry goods?  IE: the honey v/s the 
> flour?  What about the pounds?  Where do I even begin looking 
> for this type of info?
> 
> Also, does this recipe make something more akin to candy 
> suckers than to a cookie?  I'm asking because the flour seems 
> to be so much less than the honey and sugar.
> 
> Kateryn de Develyn
> 
> From "Das Kochbuch der Sabina Welserin", 1553. 
> 163 To make Nurnberger Lebkuchen 
> 
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