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To Make White ginger bread.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make white Ginger bread. Take Gumma Dragagantis half an once, and steep it in rosewater two daies, then put therto a pound of Sugar beaten & finely serced, and beate them well together, so that it may be wrought like paste, then role it then into two Cakes, then take a fewe Jordain almonds & blaunch them in colde water, then dry them with a faire Cloth, and stampe them in a morter very finelye, adding therto a little rosewater, beat finely also the whitest Sugar you can get and searce it. Then take Ginger, pare it and beat it very small and serce it, then put in sugar to the almonds & beat them togither very well, then take it out and work it at your pleasure, then lay it even upon one of your cakes, and cover it with an other and when you put it in the molde, strewe fine ginger both above and beneath, if you have not great store of Sugar, then take Rice and beat it small and serce it, and put it into the Morter and beat them altogither.

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