[Sca-cooks] Re: [Scacooks] my summer project - Spanish Galleon

[Stefan li Rous]

  Gianetta asked:
> hm, I only made gingerbrede once - does it dry hard? It has to be  
> stable
> enough to hold all the stuff inside the ship, as well as the stuff on  
> deck
> - cannons, ropes, sails, etc.
It can dry hard. In part it will depend on the honey to breadcrumb 
ratio. I'm assuming you are talking about period gingerbread and not 
what is modernly called gingerbread, which is really a ginger flsvored 
cake. You can find a fair amount of info on gingerbread in this file in 
the FOOD-SWEETS section of the Florilegium:
gingerbread-msg   (45K)  2/26/02    Medieval gingerbread. Recipes.

The differance between "warner" and soteltie, tends to be that a warner 
is a disguised, edible food, while a soteltie may or may not be 
completely or even partially edible. There is a lot of overlap in the 
terms, at least as people use them.

For some more inspiration you might be interested in these other 
Florilegium files:
sotelties-msg    (187K)  6/11/02    Sotelties and Warners - decorated 
food.
illusion-fds-msg (128K) 10/29/01    Medieval illusion foods. Diguised 
food.
Warners-art       (32K)  6/29/98    An article on disguised food.
                                        by Alizaunde, Demoiselle de 
Bregeuf.
   (this article is mostly a list of lots of good soteltie ideas)
Sugar-Icing-art   (36K) 11/10/01    "Sugar Icing" by Johnnae llyn 
Lewis. Some
                                        notes on sugar icing in late 
period.
sugar-icing-msg    (6K)  1/16/02    Period sugar icing/frosting.
sugar-paste-msg  (104K)  6/29/03    Making sugar paste sotelties.

Even if you make the hull out of gingerbread or something else, I'd 
think that sugarpaste would be good for making the sails.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****