The early 17th century receipt (recipe) for Coarse Gingerbread from Gervase Markham’s The English Housewife directs after the seethed (boiled) honey, bread crumbs and spices are kneaded well together to print it. I am using a late 16th century reproduction of a gingerbread mould.
Posted by: hearttohearthcookery | May 22, 2015
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Posted in culinary history, food, food history, Gingerbread, Gingerbread molds, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
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