[Sca-cooks] gingerbread

[Stefan li Rous]

For a sweet, have you considered gingerbrede--the 14th-15th c. sort
that has a texture like fudge? Good fingerfood, although likely to
leave the fingers slightly sticky. Keeps well.
--
David/Cariadoc
www.daviddfriedman.com

I hope you're intending to post a recipe for this!

Judith / no SCA name yet
=======================

There are a number of the period recipes for this type of recipe in  
this file in the FOOD-SWEETS-DECORATED section of the Florilegium.

gingerbread-msg   (54K)  3/24/09    Medieval gingerbread. Recipes.
http://www.florilegium.org/files/FOOD-SWEETS/gingerbread-msg.html

These are real simple recipes.

Cariadoc mentioned that this can leave the fingers slightly sticky.  
Yes, it can. A lot of it seems to depend upon how long the honey is  
cooked and/or how many bread crumbs are added.

I made gingerbread for a demo one time. I carefully rolled little  
morsels into bite-sized balls and rolled them in more sugar so they  
wouldn't be so sticky. By the time I got to the event, they had all  
merged together into one big blob again. I broke some blobs off and  
rolled them into more little balls for distribution. It certainly  
didn't help that the closest sinks were a hundred+ feet away. It felt  
like a hundred yards. Kept running back there because my fingers were  
getting all sticky.

When I got home with most of the gingerbread, I heated it up again  
until it melted and added more breadcrumbs, which solved the  
stickiness problem. So gingerbread can be reworked if it ends up being  
too thin or sticky.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****