You are here

Sugar breads

A 16th century Italian Recipe.

Romoli, Domenico: La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

V.103.188r. A far mostacciuoli di zuccaro. (To make sugar breads.)

Have a three pound piece of sugar, four ounces of fine cinnamon, and mix them a little together, and grind them small, take a pound of rose water, and put it in a container1, into which put little by little the mixed sugar and cinnamon beating continuously, and when the sugar and cinnamon are distempered with water, take fine flour, and put [it] little by little into the water, moreover mixing the whole time, until it makes a paste to make the gingerbreads, taking care that the paste wants to be quickly from soft to toasted, & you can bake them like the others of almond.

1. The term here is "scutella" - I'm not sure exactly what type of vessel this is, but it's a watertight container of some sort.