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22 - To Make ginger-bread


This is an excerpt from Delights for Ladies
(England, 1609)
The original source can be found at Kirrily Robert's website

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 ounce of Ginger being beaten, and as much Cinamon, one ounce of Liquorice and Anniseeds beeing beaten together, and searced, halfe a pound of sugar; then boil all these together in a posnet, with a quart of claret wine, till they come to a stiff paste with often stirring of it; and when it is stiffe, mould it on a table, and so drive it thin, and put it in your moulds: dust your moulds with Cinamon, Ginger, and Liquorice, being mixed together in fine powder. This is your Ginger-bread used at the Court, and in all Gentlemens houses at festival times. It is otherwise called dry Leach.

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Other versions of this recipe:

To make dry Ginger-bread (Delights for Ladies)

Gyngerbrede (Two Fifteenth-Century Cookery-Books)




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