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
After the sugar plate cake and almond paste layer was covered with the other sugar plate cake for the receipt (recipe) To make White Gingerbread then strew fine ginger above and beneath and molde.
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Posted in confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
After the almond paste has been laid “even” on one of the sugar plate cakes for the receipt (recipe) To make White Gingerbread cover it with an other. There are now three layers-sugar plate, almond paste and sugar plate.
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Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
After the almond paste has been made for the receipt (recipe) To make White Gingerbread then take it out and work it at your pleasure then lay it even upon one of your cakes. The cakes are sugar plate.
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Posted in confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the almonds have been blanched in cold water and skins removed for the receipt (receipt) To make White Gingerbread the receipt states to stampe them in a morter very finelye, adding therto a little rosewater. Pictured is the almond paste thus made.
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Posted in Almonds, confectionery, culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the sugar and gum tragacanth mixture has been rolled into cakes for the receipt (recipe) To make White Gingerbread then take a fewe Jordain almonds and blaunch them in colde water. This is the first receipt that has almonds blanched in cold water rather than hot and I found it a more difficult method.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After rose flower water has been added to the mixture of fine sugar and powdered gum tragacanth for the receipt (recipe) To make white Gingerbread, roll it thin into two cakes. A marble board is the best choice for confectionery receipts.
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Posted in confectionery, culinary history, food, food history, gum tragacanth, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The powdered gum dragagantis (gum tragacanth) for the receipt (recipe) To make White Gingerbread is then put thereto a pound of sugar beaten & finely serced, and beat them well together.
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Posted in 17th century foodways, culinary history, food, food history, gum tragacanth, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The first line in the receipt (recipe) To make White Gingerbread is to take Gumma Dragagantis halfe an ounce, and steep in rosewater two daies. Most historic receipts refer to this gum as tragacanth. Gum tragacanth is produced by making incisions in the lower stem and root of the shrub Astragalus gummifer and then letting the gum run and dry on the shrub. Once the gum is dried it is collected by hand and today it is sold in a powder so I did not need to steep it in rosewater for two days.
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Posted in confectionery, culinary history, food, food history, gum tragacanth, gum-dragon, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Pictured is the table as I am preparing to make the 17th century receipt (recipe) To make White Gingerbread.
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Posted in 17th century foodways, confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
Heart to Hearth Cookery 