[Sca-cooks] Evil Bookshop vortex OOP

[johnna holloway]

Corn syrup in the USA is probably  a product called
KARO SYRUP which comes in light and dark versions.
see http://brands.bestfoods.com/karo/ for what this
product is all about.
You might be able to substitute cane syrup in the recipe,
but I'd try a small batch and see if it works up ok.

Other modern recipes that do not call for corn syrup
appear on http://www.geocities.com/margosgingerbread/Frame4.html.
(My cub scout den has had excellent luck using the Wilton recipe.
We want a durable edible construction material that will last and
can be transported. Ours has to last for about 3 weeks.)
There are numerous articles on period gingerbread in
Stefan's Florilegium files at:  http://www.florilegium.org
but I'll let Stefan detail those for you.

Johnnae llyn Lewis  Johnna Holloway

Susan Laing wrote:
>
> Having been sucked (kicking and screaming Of course :-p) in to a Bookshop by
> the Evil Lurking Vortex, I chanced upon a single remaindered copy of the
> book "Gingerbread : things to make and bake" by Layman & Morgenroth.
>
> Looks like I will soon have very little excuse for not turning out "Works of
> wonder" subtelies (yes Olwen - I'll try to remember to photograph any that
> make it presentation stage :-p)
>
> BTW - the recipe of Gingerbread in the book calls for "light corn syrup" -
> anyone know if it's common to Australian stores (or if it's known by a
> different name) before I go off hunting for it tomorrow??
> (it says that Dark brown sugar can be substituted but will make the finished
> product darker)
>Also - I've failed to keep any of the previous posts on Period gingerbread
> recipes [my bad - just didn't know I'd be needing it so soon]. I remember
> that Honey is involved.  Can someone possibly repost it to me?
> Many thanks!
> Mari
> (PS book has a scrummy church creation with stained glass windows, I'm gonna
> have sooo much fun! :-p)