[Sca-cooks] Gyngerbrede.

[Druighad at aol.com]

In a message dated 7/30/01 7:36:02 PM Central Daylight Time, ruthf at uidaho.edu
writes:

<< Random side note: the Elizabethen recipe I have describes
 kneading the dough and then pressing it into a mold to shape it.
 Unless Elizabethen cooks had cast-iron hands, I'm guessing their
 version ended up being much more malleable when it cooled, sort of
 a play-doh type texture.  It would be possible, with fine enough
 crumbs and the right proportions, I think. >>