A Boke of Gode Cookery Presents

To make red Ginger-bread, commonly called Leach-lumbar

PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic

DESCRIPTION: Molded gingerbread made with red wine

To make red Ginger-bread, commonly called Leach-lumbar.

Grate and dry two stale Manchets, either by the fire, or in an Ouen, sift them through a Sieve, and put to it Cinamon, Ginger, Sugar, Liquorice, Anis-seed: when you haue mingled all this together, boile a pint of red wine, and stirre it, that it be as thick as a Hastie-pudding; then take it out, and coole it, and mould it with Cinamon, Ginger, Liquorice, and Anise-seede, and rowle it thinne, and print it with your mould, and dry it in a warme Ouen.

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