[Sca-cooks] gyngerbrede
edoard at medievalcookery.com
edoard at medievalcookery.com
Wed Sep 9 19:23:45 PDT 2009
And of course, if one sticks one's neck out ...
> -------- Original Message --------
> From: Johnna Holloway <johnnae at mac.com>
>
> and as regards did they use fresh or stale bread here's this recipe
> that calls for stale manchets.
>
> This is an excerpt from Delights for Ladies by Hugh Plat.
> (England, 1609)
>
> 22 - To make Ginger-bread. Take three stale Manchets, and grate them:
> dry them, and sift them thorow a fine sieve: then adde unto them one
I stand corrected. There is at least one period recipe that
specifically calls for stale bread. I still hold by the thesis that it
was possible and probable that fresh bread was the norm.
- Doc
More information about the Sca-cooks
mailing list