The grated stale Manchets, ginger, Cinamon, anniseedes, sugar, and claret are boiled all together in a posnet till they come to a stiffe paste. The stiffe paste of the To make Ginger Bread receipt (recipe) is now in my red ware bowl cooling.
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Heart to Hearth Cookery 
That is something I’ve always wanted to make. How old is that recipe? I have a recipe I’ve been meaning to try from Goode Cookery.
Great concept for a blog, btw. Food history is endlessly fascinating.
By: Cteavin on January 18, 2014
at 11:57 am
Thank you for your kind comments. The receipt (recipe) I used for “To make Ginger Bread” is from “Delightes for Ladies” by Sir Hugh Plat, 1609.
By: hearttohearthcookery on January 18, 2014
at 9:19 pm