3tblspoon, Honey ( thick set honeyÂ not runny )Â ( big cooking spoon )
5 tsb,Ginger Powder
Makes 1 deep egg ring or 2 shallow egg rings
Gently warm the honey in a pan until soft – not liquid
Then mix the remaining ingredients in a sauce pan
Gently Heat for a few mins it should be hot but still thick. The heat should melt the honey and keep warm long enough for the bread to absorb the flavours.
Using damp fingers press into a shape such as an egg ring mould etc.
Leave in a warm dry place for 2 – 3 days to set.
When ready it should be soft and sticky
2 cups honey
1 tsp. cinnamon
1/2 tsp. white pepper
18 cups bread crumbs (about 2 loaves)
cinnamon and red sandalwood to coat
2 tsb ginger powder
Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. Remove from heat and add saffron, pepper, cinnamon, and bread crumbs (adding bread crumbs a cup at a time). Mix well and scoop out into half inch sized portions. Form into small balls and coat with a mix of 2 parts sandalwood to 1 part cinnamon.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: .iiij. Gyngerbrede. Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & Ã¾row Ã¾er-on; take gratyd Brede, & make it so chargeaunt Ã¾at it wol be y-lechyd; Ã¾en take pouder Canelle, & straw Ã¾er-on y-now; Ã¾en make yt square, lyke as Ã¾ou wolt leche yt; take when Ã¾ou lechyst hyt, an caste Box leves a-bouyn, y-stykyd Ã¾er-on, on clowys. And 3if Ã¾ou wolt haue it Red, coloure it with Saunderys y-now.
Source [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]:
Source [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]: To make gingerbrede. Take goode honye & clarefie it on Ã¾e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into Ã¾e boylenge hony, & stere it well togyder faste with a sklyse Ã¾at it bren not to Ã¾e vessell. & Ã¾anne take it doun and put Ã¾erin ginger, longe pepere & saundres, & tempere it vp with Ã¾in handes; & than put hem to a flatt boyste & strawe Ã¾ereon suger & pick Ã¾erin clowes rounde aboute by Ã¾e egge and in Ã¾e mydes yf it plece you &c.
Source [The English Housewife, Michael R. Best (ed.)]: To make gingerbread. Take claret wine and colour it with turnsole, and put in sugar and set it to the fire; then take wheat bread finely grated and sifted, and liquorice, aniseeds, ginger, and cinnamon beaten very small and searced; and put your bread and your spice all together, and put them into the wine and boil it and stir it till it be thick; then mould it and print it at your pleasure, and let it stand neither too moist nor too warm.
Source [The English Housewife, Michael R. Best (ed.)]: How to make a coarse ginger bread. To make a coarse ginger bread, take a quart of honey and set it on the coals and refine it: then take a pennyworth of ginger, as much pepper, as much liquorice; and a quarter of a pound of aniseeds, and a pennyworth of sanders: all these must be beaten and searced, and so put it into the honey: then put in a quarter of a pint of claret wine or old ale: then take three penny manchets finely grated and strew it amongst the rest, and stir it till it come to a stiff paste, and them make it into cakes and dry them gently.
Source [The English Housewife, Michael R. Best (ed.)]: Coarse gingerbread. Take a quart of honey clarified, and seethe it till it be brown, and if it be thick put to it a dish of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cold, put to it the powder of ginger, cloves, cinnamon, and a little liquorice and aniseeds; then knead it, and put it into moulds and print it: some use to put to it also a little pepper, but that is according unto taste and pleasure.