A recipe for a First World War Cornmeal Gingerbread (with rye and buckwheat variations) from the US Food Administration has been added to the Through the Ages with Gingerbread feature. Also added are two recipes from a cookbook published by the Yorkshire Observer in 1934-5, and one from the late nineteenth century which contains ginger in syrup and can be adapted as a pudding.
Saturday, December 09, 2006
Yet More Gingerbread.
A recipe for a First World War Cornmeal Gingerbread (with rye and buckwheat variations) from the US Food Administration has been added to the Through the Ages with Gingerbread feature. Also added are two recipes from a cookbook published by the Yorkshire Observer in 1934-5, and one from the late nineteenth century which contains ginger in syrup and can be adapted as a pudding.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment