Tags » Culinary History

The Mould

  The “mould” used to mold the receipt (recipe), Coarse Gingerbread, is one of the Laxa family reproductions from their family collection of molding boards used exclusively within the Gingerbread Guild.  7 more words

Culinary History

Print It

  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.  12 more words

Culinary History

Ginger the Moulds

  After the seethed honey is added to the white bread grated mixed with ginger, cloves, cinnamon, liquorice and aniseeds, the batter for the receipt (recipe), … 13 more words

Culinary History

Powder of Ginger ...Aniseeds

  Put to the grated bread crumbs  for the receipt (recipe), Coarse Gingerbread, are the powder of ginger, cloves, cinnamon, and a little liquorice and aniseeds.

Culinary History

White Bread Grated

   The early gingerbreads contained the ingredients described by the name: ginger and bread.  In the receipt (recipe) for Coarse Gingerbread, after the honey is… 17 more words

Culinary History

Seethe Till Brown

   For the 17th century receipt (recipe) for Coarse Gingerbread, the first step is to Take a quart of honey clarified, and seethe it till it be brown.

Culinary History

Grand Opening: Read It and Eat

Last night, I attended the grand opening of a new bookstore in Chicago — a bookstore dedicated to food. It is named, appropriately, Read It & Eat. 301 more words