[Sca-cooks] OOP gingerbread question

[johnna holloway]

Martha Washington's Booke of Cookery is composed of two Tudor-Jacobean 
manuscripts. The commentaries to the recipes are what you want to read. 
The entry

Gingerbread, gingibrate, 200-2; S186, 342-45; colored, S187, S188, 
345-47; Royall, S190, 348; white, S189, 347-48.

illustrates the material presented. S186-189 are recipes. The recipes 
and commentaries cover pp. 342-348. Plus additional materials on pp. 200-2.

You could always loan it in and then buy it later. But it's worth buying 
for a number of reasons.

As to other editions--
Probably May's The Accomplisht Cook (first published in 1660) would be a 
good choice. Prospect Books now has their facsimile out in paperback. 
It's the 1685 edition. I also really love the new Rabisha edition that 
Prospect has out. The Whole Body of Cookery, Dissected was first 
published in 1661. Prospect is using the 1682 text. Both editions are 
readable [no problems with fading text or poor microfilm quality] and 
the recipes are relatively easy to follow. (Both volumes were written by 
professional cooks.)

Hope this helps,

Johnnae llyn Lewis

Daniel Myers wrote:

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

>> 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.
>> 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