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23 - To Make Dry ginger-bread


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

23 - To make dry Ginger-bread. Take half a pound of Almonds, and as much grated cake, and a pound of fine sugar, and the yolks of two new laid egges, the juice of a lemmon, and two grains of musk: beat all these together til they come to a paste: then print it with your moulds: and so dry it upon papers in an oven, after your bread is drawn.

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Other versions of this recipe:

To make Ginger-bread (Delights for Ladies)

Gyngerbrede (Two Fifteenth-Century Cookery-Books)




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