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Gyngenes (Ginger Sauce)
Ginger Sauce (Gyngenes) is a traditional Medieval recipe for a classic ginger-flavoured sauce made with viengar and thickened with bread that's typically served with meat-based dishes. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Ginger Sauce (Gyngenes).
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesVegetarian RecipesSpice RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Gyngenes
(from A Forme of Cury)
Ꞇe paynꝺemayn +̅ pare iꞇ clene +̅ funꝺe it in ỽynegꝯ · grynꝺe yt anꝺ ꞇemp̅ iꞇ ỽp wiþ ỽynegꝯ +̅ wꞇ pouꝺo · ꝫ̅ꝫ̅ · +̅ ſalt · anꝺ ꝺrawe it þoꝛowe a ſtrayno anꝺ meſſe iꞇ foꝛꞇ ·
Translation
Ginger Sauce
Take fine white
bread, remove the crusts, dissolve in vinegar, grind it and mix with vinegar and with ground ginger and salt. Pass it through a strainer and serve it forth.
Modern Redaction
Ingredients:
6 slices of fine white
bread
100ml vinegar
vinegar, to thin
2 tsp ground ginger (or to taste)
salt, to taste
Method:
Break the bread into pieces and mix in a bowl with the vinegar. Set aside for 10 minutes to soak then mash finely with a fork. Mix in more vinegar until you have a sauce-like consistency then work in the ginger and season to taste with salt.
Pass through a fine-meshed sieve, pressing down with the back of a spoon then turn into a dish and serve it forth.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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