[Sca-cooks] OOP gingerbread question

[Daniel Myers]

On Tuesday, October 7, 2003, at 08:41  PM, johnna holloway wrote:

> Daniel Myers wrote:
>> Greetings, 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.
>
> Quaker?
>
> No doubt about it you have to find or interlibrary loan a copy of:
> Penn Family Recipes. Cooking Recipes of William Penn's Wife Gulielma.
> Edited by Evelyn Abraham Benson. York, PA:  George Shumway, Publisher, 
> 1966.
>
> Gulielma Penn died in 1694; this manuscript was transcribed in 1702 so 
> that William Penn (junior) could take the recipes to America with him.

Whups.  Guess this is one of those "Duh" moments, eh?  I'd heard a 
reference to this book, but forgot all about it.  Got it on order now 
(used - $9.00), thanks!

> You also should get hold of a copy of the Karen Hess's edition of 
> Martha Washington's Booke of Cookery and read through her notes and 
> commentary.

How relevant is it to the late 17th century (trying to decide whether 
to borrow or buy)?

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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