[Sca-cooks] OOP gingerbread question

[Terry Decker]

I'd probably start with Fettiplace or Martha Washington which have recipes
from the 16th and 17th Centuries.  In a pinch, I'd use Hannah Glass or Lorna
Sass's "Dinner with Tom Jones,"  which would be early 18th Century recipes.

Bear


>Can anyone point me to a good source for 17th century English recipes?
>I'm especially interested in ones for gingerbread.  Was it a leavened
>cake or a cookie sort of thing by then, or was it still the formed,
>spiced honey-bread paste as it was in the 15th century?  The local
>meeting of the Religious Society of Friends (a.k.a. Quakers) wants to
>have a dinner and/or potluck with dishes from the 1600s, and I've been
>semi-drafted as the one to find the recipes.
>
>- Doc