Tooth decay for the whole family! Making "white gingerbread" from 1591

[@arthurslaughter4122]

You may find the book, "Take a thousand eggs or more" interesting. I got it when I was doing reenacting of the medieval period and had a lot of fun with it.

[@LadyElaineLovegood]

The battle over who will break down and do the dishes, I know if well.

[@thepastisaforeignpantry5218]

An ongoing struggle. And one that we seem to repeat every month or so!

[@lisascenic]

I honestly didn’t know that stegosauruses could fly 🦕🦕🦕

[@katmonti713]

I'm so glad that you left the part where the dinosaur body flew off the plate in the video. 😂

[@sibylstar]

I love historical sweets and candy, and having made a few different gingered breads in the past, I have a mighty need to make this. Wonder if my shortbread mold would work?

[@thepastisaforeignpantry5218]

I think a shortbread mould would work just fine! I have to say the ginger filling was so good, let me know what you think!

[@MonksModernMedievalCuisine]

It looks really good. I would like to try this.

[@thepastisaforeignpantry5218]

Thank you! It's really easy (especially for a pro like you!) and I hope you enjoy it

[@stevecunio3622]

Did you get a reference for using fresh ginger in the filling, or did you assume it was fresh because it specified ground for the icing? Thanks

[@thepastisaforeignpantry5218]

The recipe say to "pare" the ginger in the filling which I think means to cut it/peel it, so fresh made sense. Also as it specified ground elsewhere but not here I took that to mean the filling should be fresh.

[@stevecunio3622]

@@thepastisaforeignpantry5218 Thanks for that. Makes sense. I will have to give the recipe one a go. One of our friends made white gingerbread for an event a few years ago, but she cheated by using fondant icing and ordinary marzipan. Still tasted good though.

[@thepastisaforeignpantry5218]

@@stevecunio3622 good luck! I hope you enjoy it.