SC - Children and Cooking

[david friedman]

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

<excerpt><fontfamily><param>Arial</param> 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.=20

</fontfamily></excerpt><fontfamily><param>Arial</param>

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.=20


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


</fontfamily><bold><fontfamily><param>Times</param><smaller>Gingerbrede

</smaller></fontfamily></bold><fontfamily><param>Times</param><smaller>Curye
on Inglysch p. 154 (Goud Kokery no. 18) (GOOD)


</smaller></fontfamily><smaller><fontfamily><param>Zapf_Chancery</param>To
make gingerbrede. Take goode honey & clarifie it on
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>e
fere, & take fayre paynemayn or wastel brede & grate it, & caste it
into
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>e
boylenge hony, & stere it well togyder faste with a sklyse
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>at
it bren not to
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>e
vessell. &
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>anne
take it doun and put
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>erin
ginger, longe pepper & saundres, & tempere it vp with
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>in
handes; & than put hem to a flatt boyste & strawe
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>eron
suger, & pick
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>erin
clowes rounde aboute by
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>e
egge and in
</fontfamily><italic><fontfamily><param>Times_OE-_Roman</param>th</fontfamil=
y></italic><fontfamily><param>Zapf_Chancery</param>e
mydes, yf it plece you, &c.


</fontfamily><fontfamily><param>Times</param>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.
</fontfamily></smaller>

David/Cariadoc

http://www.daviddfriedman.com/

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