Posted by: hearttohearthcookery | March 27, 2016

Ginger, Cinamon and Aniseedes

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For the receipt (recipe) To make Red Gingerbread, to a quart of claret wine are added one ounce of ginger being beaten, and as much Cinamon, and one ounce of aniseedes.  In my brass posnet, I am preparing half the receipt.

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Posted in confectionery, culinary history, food, food history, Gingerbread, Posnet, receipts, recipes | Tags: , , , , ,

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