SC - Children and Cooking

Mon Jan 15 11:40:02 PST 2001

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What is long pepper?

Jana
  -----Original Message-----
  From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of david friedman
  Sent: Saturday, January 13, 2001 2:59 PM
  To: sca-cooks at ansteorra.org
  Subject: Re: SC - Children and Cooking

  At 4:37 PM -0500 1/13/01, Kekilpenny at aol.com wrote:

    Please, if you can think of anything else that might fall into that
    category I would appreciate it. I give very nice bylines and send
    complimentary copies out to contributors.

  Medieval gingerbrede, which is entirely different from modern gingerbread,
is easy to make, keeps forever, and is very tasty--my children are very fond
of it.

  In the recipe below, I have replaced the thorns with "th."

  Gingerbrede
  Curye on Inglysch p. 154 (Goud Kokery no. 18) (GOOD)

  To make gingerbrede. Take goode honey & clarifie it on the fere, & take
fayre paynemayn or wastel brede & grate it, & caste it into the boylenge
hony, & stere it well togyder faste with a sklyse that it bren not to the
vessell. & thanne take it doun and put therin ginger, longe pepper &
saundres, & tempere it vp with thin handes; & than put hem to a flatt boyste
& strawe theron suger, & pick therin clowes rounde aboute by the egge and in
the mydes, yf it plece you, &c.

  1 c honey 1/4 t long pepper 30-40 whole cloves (~ 1 t)
  1 1/4 c breadcrumbs 1/4 t saunders (or 5 t sugar, pinch powdered cloves)
  1 t ginger 1 T sugar

  Bring honey to a boil, simmer two or three minute, stir in breadcrumbs
with a spatula until uniformly mixed. Remove from heat, stir in ginger,
pepper, and saunders. (If you can't get long pepper, substitute ordinary
black pepper.) When it is cool enough to handle, knead it to get spices
thoroughly mixed. Put it in a box, cookie tin, or the like, squish it flat
and thin, sprinkle with sugar and put cloves ornamentally around the edge.
Leave it to let the clove flavor sink in; do not eat the cloves.
  David/Cariadoc
  http://www.daviddfriedman.com/

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<DIV><SPAN class=3D170433919-15012001><FONT face=3DArial color=3D#0000ff =
size=3D2>What=20
is long pepper?</FONT></SPAN></DIV>
<DIV><SPAN class=3D170433919-15012001><FONT face=3DArial color=3D#0000ff =

size=3D2></FONT></SPAN> </DIV>
<DIV><SPAN class=3D170433919-15012001><FONT face=3DArial color=3D#0000ff =

size=3D2>Jana</FONT></SPAN></DIV>
<BLOCKQUOTE=20
style=3D"PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #0000ff 2px =
solid">
  <DIV class=3DOutlookMessageHeader><FONT face=3D"Times New Roman"=20
  size=3D2>-----Original Message-----<BR><B>From:</B>=20
  owner-sca-cooks at ansteorra.org =
[mailto:owner-sca-cooks at ansteorra.org]<B>On=20
  Behalf Of</B> david friedman<BR><B>Sent:</B> Saturday, January 13, =
2001 2:59=20
  PM<BR><B>To:</B> sca-cooks at ansteorra.org<BR><B>Subject:</B> Re: SC - =
Children=20
  and Cooking<BR><BR></FONT></DIV>At 4:37 PM -0500 1/13/01, =
Kekilpenny at aol.com=20
  wrote:<BR>
  <BLOCKQUOTE><?fontfamily><?param Arial>Please, if you can think of =
anything=20
    else that might fall into that<BR>category I would appreciate it. I =
give=20
    very nice bylines and send<BR>complimentary copies out to =
contributors. <BR><?/fontfamily></BLOCKQUOTE><?fontfamily><?param =
Arial><BR>Medieval=20
  gingerbrede, which is entirely different from modern gingerbread, is =
easy to=20
  make, keeps forever, and is very tasty--my children are very fond of =
it.=20
  <BR><BR>In the recipe below, I have replaced the thorns with =
"th."<BR><BR><?/fontfamily><B><?fontfamily><?param =
Times><?smaller>Gingerbrede<BR><?/smaller><?/fontfamily></B><?fontfamily>=
<?param Times><?smaller>Curye=20
  on Inglysch p. 154 (Goud Kokery no. 18) =
(GOOD)<BR><BR><?/smaller><?/fontfamily><?smaller><?fontfamily><?param =
Zapf_Chancery>To=20
  make gingerbrede. Take goode honey & clarifie it on =
<?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param Zapf_Chancery>e =

  fere, & take fayre paynemayn or wastel brede & grate it, & =
caste=20
  it into=20
  <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param Zapf_Chancery>e =

  boylenge hony, & stere it well togyder faste with a sklyse=20
  <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param =
Zapf_Chancery>at=20
  it bren not to <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param Zapf_Chancery>e =

  vessell. & <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param =
Zapf_Chancery>anne=20
  take it doun and put <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param =
Zapf_Chancery>erin=20
  ginger, longe pepper & saundres, & tempere it vp with=20
<?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param =
Zapf_Chancery>in=20
  handes; & than put hem to a flatt boyste & strawe =
<?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param =
Zapf_Chancery>eron=20
  suger, & pick <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param =
Zapf_Chancery>erin=20
  clowes rounde aboute by=20
  <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param Zapf_Chancery>e =

  egge and in <?/fontfamily><I><?fontfamily><?param =
Times_OE-_Roman>th<?/fontfamily></I><?fontfamily><?param Zapf_Chancery>e =

mydes, yf it plece you, =
&c. <?/fontfamily><?fontfamily><?param Times>1 c honey 1/4 t =
long=20
 pepper 30-40 whole cloves (~ 1 t) 1 1/4 c breadcrumbs 1/4 t =
saunders (or 5=20
 t sugar, pinch powdered cloves) 1 t ginger 1 T sugar Bring =
honey to=20
 a boil, simmer two or three minute, stir in breadcrumbs with a spatula =
until=20
 uniformly mixed. Remove from heat, stir in ginger, pepper, and =
saunders. (If=20
 you can't get long pepper, substitute ordinary black pepper.) When it =
is cool=20
 enough to handle, knead it to get spices thoroughly mixed. Put it in a =
box,=20
 cookie tin, or the like, squish it flat and thin, sprinkle with sugar =
and put=20
 cloves ornamentally around the edge. Leave it to let the clove flavor =
sink in;=20
 do not eat the cloves.=20
 =
<?/fontfamily><?/smaller> David/Cariadoc http://www.daviddfriedman.=
com/=20
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