[Sca-cooks] Recipe for period gingerbrede
Mairi Ceilidh
jjterlouw at earthlink.net
Wed Sep 9 13:59:22 PDT 2009
Good question. I've made period gingerbread with fresh breadcrumbs and with
dried ones. I did not like the dried ones at all. They never softened up
and smoothed out enough; not a good texture. Putting a fresh loaf of
"light" bread (as my grandmother used to say) through the food processor
produced a much better product for my time and money.
Mairi Ceilidh
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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