To make an excellent Bread called Ginetoes

PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic

DESCRIPTION: A sort of candied pretzel, made of sweet dough which is first boiled then baked

To make an excellent Bread called Ginetoes.

Take halfe a pound of fine Wheat flower, an ounce of powder of Pomecittrons, an ounce of powder of Lemonds, a quarter of an ounce of fine cersed Ginger, the weight of sixe pence of the finest Basill, Marioram beaten into powder, make all this into a perfect Paste as stiffe as for Manchet, with a little Ipocras made warme, the yolks of three or foure new laid Egges, a sawcer full of sweet Creame, a piece of sweet Butter as much as an Egge, and then rowle it in long rowles, and tie them in some pretie fashion like Sumbals, then throw them into seething water, and they will presently fall downe to the bottome, watch them, and so soone as you see them rise to the top of the water, take them vp presently with a scummer, and bake them vpon sheetes of white paper, and when they be three or foure dayes old, throw them into boiling Sugar of a Candie height; then take them vp, and drie them vpon leaues made of Basket-makers twigges in a warme Ouen.