To make white Ginger-bread PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic DESCRIPTION: Molded gingerbread made of marzipan To make white Ginger-bread. Talke halfe a pound of March-pane-Past made with Almonds, Rose-water and Sugar, and a spoonefull of Aqua-vita, season it very hot with Ginger, mould it vp stiffe, rowle it thin, and print it with your moulds. |
RETURN TO: 17th Century English Recipes
A Boke of Gode Cookery17th
Century English Recipes
© 1997 - 2003 James L.
Matterer