For the 17th century receipt (recipe) for Coarse Gingerbread, the first step is to Take a quart of honey clarified, and seethe it till it be brown.
Posted by: hearttohearthcookery | May 16, 2015
Seethe Till Brown
Posted in culinary history, food, food history, Gingerbread, Honey, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
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