[Sca-cooks] Recipe for period gingerbrede

[chawkswrth at aol.com]

Here is how I do breadcrumbs-



I take white bread just a little past its date and set it out on the countertop. When it has dried a little, I start grating it in a large fine mesh wire sieve. I fold it into two or three folds and start rubbing. 

Tedious, and it does take some serious time, but it does give me a fresh, consistent crumb. 

I don't have a food processor. I'm not sure I even want one. It just takes up so much counter space/cabinet room that is better suited to equipment I may use more then once a blue moon. 



I have made gingerbrede and it is best when it is a little bit chewy, but not stick-to-your-teeth chewy. 

Helen


-----Original Message-----
From: edoard at medievalcookery.com


This may be a silly question, but why is it usually assumed that the
grated bread in the period sources equates to dried breadcrumbs?? Did
one or more of the sources specify dried bread?

- Doc



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