Gingerbrede Recipe

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Penny Hall


PERIOD: English
SOURCE: Curye on Inglysch p. 154 (Goud Kokery no. 18)

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ingredients listed with recipe


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.
Redacted by Cariadoc
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.
“Acorns” Redaction:
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.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy
Hashtag: #Breads