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Anne Bayne booke [of recipes] circa 1700
Page 17
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(17) to make white ginger bread thick Take a pound of Almonds & blanch them & dry them well in a cleane coarse cloath then beat them in your marble mortar. Then have ready 3 ounces of Cinamon water. one pound & a halfe of double refined sugar bett & soarct -- when you have bet your Almonds you must put in your Cinamon water by little & little likewise your sugar. but leave out a as much sugar as will make it a pretty stif paist. so make it up into biger or lesser prints as you please you may put into it 2 or 3 drops of the spirits of Cinamon or a grain of musk but it will doe very well without
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(17) to make white ginger bread thick Take a pound of Almonds & blanch them & dry them well in a cleane coarse cloath then beat them in your marble mortar. Then have ready 3 ounces of Cinamon water. one pound & a halfe of double refined sugar bett & soarct -- when you have bet your Almonds you must put in your Cinamon water by little & little likewise your sugar. but leave out a as much sugar as will make it a pretty stif paist. so make it up into biger or lesser prints as you please you may put into it 2 or 3 drops of the spirits of Cinamon or a grain of musk but it will doe very well without
Szathmary Culinary Manuscripts and Cookbooks
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