[Sca-cooks] Cooking with children

jenne at fiedlerfamily.net jenne at fiedlerfamily.net
Wed Jun 18 05:49:38 PDT 2008

> Gingerbread.

Hais, which doesn't require cooking, might be a better option. (I've made
gingerbrede both ways and am convinced that the part where you cast the
bread into the boiling honey means you have to heat the honey.)
Hais is in Cariadoc's Miscellany:

al-Baghdadi p. 214/14 (GOOD)

Take fine dry bread, or biscuit, and grind up well. Take a ratl of this,
and three quarters of a ratl of fresh or preserved dates with the stones
removed, together with three uqiya of ground almonds and pistachios. Knead
all together very well with the hands. Refine two uqiya of sesame-oil, and
pour over, working with the hand until it is mixed in. Make into cabobs,
and dust with fine-ground sugar. If desired, instead of sesame-oil use
butter. This is excellent for travellers.

2 2/3 c bread crumbs
2 c (about one lb) pitted dates
1/3 c ground almonds
1/3 c ground pistachios
7 T melted butter or sesame oil
enough sugar

We usually mix dates, bread crumbs, and nuts in a food processor or
blender. For "cabobs," roll into one inch balls. Good as caravan food (or
for taking to wars). They last forever if you do not eat them, but you do
so they don't.

-- Jenne Heise / Jadwiga Zajaczkowa
jenne at fiedlerfamily.net

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