[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





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