After the seethed honey is added to the white bread grated mixed with ginger, cloves, cinnamon, liquorice and aniseeds, the batter for the receipt (recipe), Coarse Gingerbread, is kneaded. The moulds are heavily gingered before printing the gingerbread.
Posted by: hearttohearthcookery | May 21, 2015
Ginger the Moulds
Posted in culinary history, food, food history, Gingerbread, Honey, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
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