[Sca-cooks] Gingerbread

[chawkswrth at aol.com]

Yes, it does! Right now, I have about a pound of very finely ground crumbs, ground ginger, cinnamon, and whole cloves. The long pepper, and the saunders, no. 
So, I will use a small amount of black pepper, and not worry about food coloring. ;-)

And hope I get the porportions right. Eh....

Thanks!

Helen


-----Original Message-----
From: Elaine Koogler <kiridono at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Sat, 13 Dec 2008 9:22 pm
Subject: Re: [Sca-cooks] Gingerbread



I have made the period version of gingerbread in the past...I made sure that
the breadcrumbs were finely ground.  So far as the ginger is concerned, I
used dried ginger rather than fresh.  I dunno...I sort of figured that they
probably used dried in period...I couldn't imagine how they would be able to
get fresh from the areas where it grows.  As it is a tropical plant, I felt
certain that it couldn't be grown in England, which is where the recipe I
used came from.

I don't know if this helps, but maybe it does.

Kiri

On Sat, Dec 13, 2008 at 9:54 PM, <chawkswrth at aol.com> wrote:

> Good Evening! I am in the process of making my very first gingerbread and I
> find I need to ask, as the loaf of Old Bread lies spread out on the counter,
> drying.
> ?
> Just how finely ground should the breadcrumbs be? What i usually do is put
> them though a fine mesh strainer. Obviously, the bread has to be really dry,
> and the crumb is VERY fine, indeed.
>
> Also-has anyone ever put freshly grated ginger in it, or does it have to
> dried and finely ground, as well? (I have a thumb-sized lump of fresh ginger
> in the fridge, and a nutmeg grater that I also use for lemon zest)
>
> With breadcrumbs under my nails....
>
> Thanks!
>
> Helen
>
>
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