overnight.  Cut into small slices.

I'm sure that 1/2 cup is a misprint.  I usually need between 1 cup and
1 pint of honey, depending on the drynessof the crumbs.  I think this
version will make something breadier than Alan Deacon's will.  Anyone else
have another version?

Another honey recipe from the same source:165
Article 165 (68 more) in rec.food.historic:
From: grimoire@byron.u.washington.edu (John Greer)


Subject: Honey, honey everywhere
Message-ID: <1992Aug4.173000.28727@u.washington.edu>
Sender: grimoire@u.washington.edu (John Michael Greer)
Organization: University of Washington, Seattle
Date: Tue, 4 Aug 1992 17:30:00 GMT

Gretchen has started a great thread. I have another "translation" of the 
recipe for Gyngerbrede (from the cookbook _Pleyn Delit_, by Constance B.
Hieatt and Sharon Butler).  The writers note that in the original (the
same text supplied by Alan Deacon) the scribe omitted ginger... (!)

Gingerbread

1/2 cup clean honey
1 loaf bread (1 lb.), at least four days old, grated or ground into fine 
    crumbs
1 tsp each ginger & cinnamon
1/8 tsp ground white pepper

Bring the honey to a boil and skim off any scum.  With the pan over very low hea t, stir in breadcrumbs and spices.  When it is a thick, well-blended mass,
--MORE--(39%)

press firmly into a greased 8" pan.  Cover and leave in a cool place
overnight.  Cut into small slices.

I'm sure that 1/2 cup is a misprint.  I usually need between 1 cup and
1 pint of honey, depending on the drynessof the crumbs.  I think this
version will make something breadier than Alan Deacon's will.  Anyone else
have another version?

Another honey recipe from the same source:

Fygey
Take almands blanched; grynde hem and drawe hem up with water and wyne;
quarter fygs, hole raisons.  Cast thereto powder gynger and hony clarified;
seethe it wel and salt it, and serve forth.


4 oz. ground blanched almonds
1/2 cup water
1/2 cup wine (white or madiera)
    (BTW, I have no idea why the authors picked such a disparate choice
    of wines here.  Are there any wine experts out there who would know
    what would be closest to authentic -- or tasty?)
1 cup dried figs, quartered
--MORE--(73%)

1 cup seeded or seedless raisins
2 tbsp clear honey
1/2 tsp ginger
1/4 tsp salt

Mix the ground almonds into a paste with some of the wine and/or water
in a saucepan over medium heat; add rest of liquid and allow to steep
for a few minutes over low heat.  Stir in the fruits, honey, and
seasonings, and bring to a boil; cook, stirring, for about 5 minutes
or until the mixture is thick and well-blended.  Serve warm.

_Pleyn Delit_ has some weird and astonishing stuff in it, including a 
medieval recipe for -- of all things -- Benes Yfried.  No tortillas,
though.

                                             Sara Greer
                                             (by way of my spouse's account)

:wq
:wq



End of article 165 (of 177)--what next? [npq]