gingerbrede

How To Make gingerbrede

• 1

  To 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.
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