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Medieval Gyngerbrede (Medieval Gingerbread)
Medieval Gyngerbrede (Medieval Gingerbread) is a traditional Medieval recipe for a classic gingerbread made of honey, breadcrumbs and ginger that's the fore-runner of modern gingerbreads. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Medieval Gingerbread (Medieval Gyngerbrede).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
16
Rating: 
Tags : Spice RecipesBread RecipesCake RecipesBritish RecipesEnglish Recipes
Original Recipe
Gyngerbrede
(from Harleian MS 279)
Gyngerbrede. Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-leched; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche it; take when þou lechyst hyt, an caste Box leaves a-bouyn, y-stkyd þer-on, on clowys. And if þou wolt haue it Red, coloure it with Saunderys y-now.
Translation
Gingerbread. Take a quart of honey, & boil it, & skim it clean; take saffron, pepper, & throw on; take grated bread, and make it so thick that it can be sliced; then take cinnamon, & strew on; then make it square, like you would have it sliced; and when you slice it, stick in cloves. And if you'd like it red, colour it with sandalwood.
Modern Redaction
Method:
Bring the honey to the boil and skim off any scum. Keeping the saucepan over very low heat, stir in the breadcrumbs and spices. When the mixture is a thick, well-blended, mass (add more breadcrumbs if necessary), remove from heat and allow to cool slightly .
Place on a flat surface and press firmly into an evenly shaped square or rectangle, about 0.6cm thick. Allow to cool, cut into small squares to serve.
Garnish each square by sticking a whole clove in the top centre.
Add a few drops of red food colouring when adding the spices, 'if thou wolt haue it Red'.
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