[Sca-cooks] gingerbread

[Stefan li Rous]

John M. said:
> I actually got it from an old copy of the East Kingdom's Arts and Sciences
> Supplement to Pikestaff from December, 1992.  It's still available to order,
> we only recently acquired this copy.
>
> The article was by Michaele del Vaga/Shelly Stone.  One of the recipes from
> Markham starts out "Take claret wine and color it with turnsole, and put in
> sugar and set it to the fire;". Towards the end of the article, a ratio of 2
> cups of wine and 1/2 cup of sugar can be used in place of 1 cup of honey in
> the original redaction.

Thank you. Like Lainie, I was doubting that this was really a medieval
gingerbread recipe myself. While not medieval it is at least period, or
close  to it.

> I had tried the straight honey with no luck (wouldn't set), and the day
> before I was supposed to cook a feast, having just finished baking 20 Pies
> de Parys, I decided to try the wine variation, hoping to enter it in a
> dessert competion.