Posted by: hearttohearthcookery | February 24, 2012

After the Honey is Seethed..

Gingerbread drying

  Once the honey was “seethed” (boiled) with the spices (pepper, ginger, and saffron), bread crumbs were added and  the gingerbread allowed to dry.  In the picture, I have started to cut the gingerbread into squares on one of my bake oven drying racks.

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My next hearth cooking class is March 17th, 2012!

Posted in culinary history, drying, food, Gingerbread, Hearth cooking classes, receipts, recipes | Tags: , , , , , ,

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Responses

  1. tammy Fletcher's avatar

    Susan, is there a recipe for making this gingerbread? It is very intriguing and I love the use of bread crumbs.

    By: tammy Fletcher on February 25, 2012
    at 7:26 am

    Reply


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