[Sca-cooks] Recipe for period gingerbrede

[Antonia Calvo]

edoard at medievalcookery.com wrote:

>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?
>  
>


Ever tried to grate a fresh loaf?

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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