[Sca-cooks] Long pepper query

[Elaine Koogler]

Actually, I believe that the gingerbread recipe I have calls for long
pepper.

To make gingerbrede

Sloane Manuscript, #121, Goud Kokery in Curye on Inglisch

19.  To make gingerbrede.  Take goode honey & clarefie it on the fere, &
take fayre paynemayn or wastel brede & grate it, & caste it into the
boylenge honey, & stere it well togyder faste with a sklyse that it bren not
to the vessell. & thanne take it doun and put therein ginger, longe pepere &
saundres, & tempere it up with thin haldes; & than put hem to a flatt
gboyste & straw thereon sugar, & pick therein clowes rounde aboute by the
egge and in the mydes, yf it plece you, &c.

19.  To make gingerbrede.  Take good honey and clarify it on the fire, and
take good white bread or good bread and grate it, and put it into the
boiling honey and stir it together fast with a spatula so that it will not
burn not to the vessel. And then take it down and add ginger, long pepper
and sanders, and mix it with  thin handles ; and then put it in a flat box
and sprinkle it with sugar. And pick cloves round about by the egg and in
the middle, if it please you.

Redaction-by Minowara Kiritsubo

1/2 cups honey					1/8 tsp. White pepper
1 loaf bread/bread crumbs (stale)			sugar & cloves as garnish
1 tsp. ginger

1.  Heat honey in a pan, skimming off scum if necessary.
2.  Stir in bread crumbs, ginger and pepper
3.  Put into 8" cake pan, and allow to cool.
4.  When cool, turn it out of pan, cut into pieces and garnish with sugar
and cloves

Note:  I chose to use white pepper as "long pepper", after reading several
other redactions of period gingerbread recipes.

But, as you do have long pepper, you might try grinding it up and using it
here.  Try it with this quantity, then adjust to taste.

Hope this helps....

Kiri

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]On
Behalf Of Devra at aol.com
Sent: Friday, February 08, 2002 12:09 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Long pepper query

I just got some long pepper, which I have never used before.  The pieces
look like hard little catkins.  Are they to be crushed in a mortar, thrown
whole into things, or what?  And what recipes using them can you recommend?
(It's not as though I don't have cookbooks--boy, do I have cookbooks--just
thought you might have specially favored recipes....)
Devra the Baker
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