After the honey, grated bread, ginger, long pepper and sanders has been thoroughly mixed by hand for the receipt (recipe) To make gingerbrede, put in a flatt boyste & strawe eron suger. Before I put the mixture in my box, I lined it with paper and then strewed on sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Ginger, Gingerbread, long pepper, receipts, recipes, Red sanders | Tags: culinary history, food, food history, foodways, Gingerbread
After the honey and grated bread crumb mixture has been taken off the fire and the ginger, long pepper and sanders added for the receipt (recipe) To make gingerbrede tempere it vp (up) with in handes. The mixture is very stiff and sticky and the spices and coloring need to be thoroughly mixed by hand. I am doing this on marble.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Ginger, Gingerbread, long pepper, receipts, recipes, Red sanders | Tags: culinary history, food, food history, Gingerbread
After the boiled honey and grated bread has been stirred well together for the receipt (recipe) To make gingerbrede take it down and put erin ginger, longe pepper & saundres. My saucepan has been taking down from the heat of the brazier and spices and coloring added.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Ginger, Gingerbread, long pepper, receipts, recipes, Red sanders, Sandalwood | Tags: culinary history, food, food history, foodways, Gingerbread
The receipt (recipe) To make gingerbrede has the ingredient, saundres (red sandalwood) for its color. Typically referred to as sanders, it is a brick red colorant from the red sandalwood tree, Pterocaptus santalinus. The heartwood center of the tree contains the pigment santalin. Saundres was expensive and obtained from the Orient.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Gingerbread, receipts, recipes, Red sanders, Sandalwood | Tags: culinary history, food, food history, foodways, Gingerbread
In addition to long pepper, the main flavor for the receipt (recipe) To make gingerbrede is ginger. Ginger when first introduced into England from the Orient was imported for its medicinal properties which evolved into its use as a spice in foods. As pictured, the dried rhizome would be grated into a powder. In the 14th century, and this receipt is circa 1390, ginger was extremely expensive.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Ginger, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
One of the flavorants for the receipt (recipe) To make gingerbrede is long pepper, Long pepper is a tiny fruit from a long cone-like flower spike grown on a vine with origins in India and Indonesia. The fruits are about the size of a poppy seed. Long pepper differs from black pepper as it has more heat, more complex flavors and some sweetness.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Gingerbread, long pepper, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
After the honey has been clarified and bread grated for the receipt (recipe) To make Gingerbrede caste it (the grated bread) into e boylenge hony & stere it well togyder faste with a sklyse (wood spatula).
Visit my website at: www.hearttohearthcookery.com
Posted in Bread, culinary history, food, food history, Gingerbread, Honey, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The first step in the preparation of the 14th century receipt (recipe) To make gingerbrede is to take good honey & clarifie it on e fere (fire) and then bring the honey to a boyle.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Gingerbread, Honey, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The word gingerbread is formed by the two main ingredients in the earliest receipts (recipes)-ginger and bread crumbs. For the 14th century English receipt To make gingerbrede take fayre paynemayn or wastel brede & grate it.
Visit my website at: www.hearttohearthcookery.com
Posted in Bread, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The receipt (recipe) for Whafles: One pound of sugar, one pound of flour, one pound of butter, half an ounce cinnamon, one glass rose water make it in balls as big as a nutmeg and put them in your whafle iron to bake. H. Glasse, 1805
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Waffle iron | Tags: culinary history, food, food history, foodways, Waffles
Heart to Hearth Cookery 