After the layers of sugar plate and almond paste have been strewn with ginger above and beneath and molded for the receipt (recipe) To make White Gingerbread the cakes were laid on white paper on a drying rack to dry.
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Posted in confectionery, culinary history, drying, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, food history, foodways, Gingerbread
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