SOURCE: Curye on Inglysch p. 154 (Goud Kokery no. 18)
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1To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.
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1 c honey
1 c breadcrumbs
1 t ginger
1/4 t pepper
1/4 t saunders
1 T sugar
30-40 whole cloves (~ 1 t)
(or 5 t sugar, pinch powdered cloves)
Bring honey to a boil, simmer two or three minute, stir in breadcrumbs with a spatula until uniformly mixed. Remove from heat, stir in ginger, pepper, and saunders. When it is cool enough to handle, knead it to get spices thoroughly mixed. Put it in a box (I used a square corning-ware container with a lid), squish it flat and thin, sprinkle with sugar and put cloves ornamentally around the edge. Leave it to let the clove flavor sink in; do not eat the cloves.
4 dried figs
4 blanched, toasted almonds
8 oz. honey
4 slices dried wheat or whole-grain bread
2 tsp. powdered ginger
Blanch almonds. Lightly toast almonds in a warm oven until golden and aromatic. Slice a small slit in the fig. Stuff the almond into the dried fig.
Crumble the dried bread until it is a uniformly small size. Toss breadcrumbs with ginger.
Boil the honey until “soft ball” stage. Blend with breadcrumbs. Using wax paper, mold a “cap” on the top of the fig out of the gingered honey bread. Hold the gingerbread “cap” until it sets. If it does not stick to the fig, add more honey.