Posted by: hearttohearthcookery | May 22, 2015

Print It

IMG_1303-001  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.  I am using a late 16th century reproduction of a gingerbread mould.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: