[Sca-cooks] Recipe for period gingerbrede

[Stephanie Yokom]

Thank you for posting these recipes!

My daughter who is 6 wants to participate in our baronial A&S and she wanted
to make something. (Very good helper in the kitchen)  So, I was thinking
either burrbreade or Gingerbread.  Maybe her and I will make both and see
which one she wants to take to A&S!  I am also planning on taking pictures!

Sabra

On Wed, Sep 9, 2009 at 1:59 PM, David Friedman <ddfr at daviddfriedman.com>wrote:

> i am liking this.  how fine should the breadcrumbs be?
>>
>
> My recipe is quite different from the one Devra posted, partly because I am
> using the 14th c. version from (Curye) which, unlike the 15th c. version in
> _Two Fifteenth Century_ contains ginger (!), and partly because I don't
> think the redaction that Devra used is very close to the original it is
> based on. I use ordinary commercial bread crumbs. My recipe (from the
> Miscellany):
>
> Gingerbrede
> Curye on Inglysch p. 154 (Goud Kokery no. 18) (GOOD)
>
> To make gingerbrede. Take goode honey & clarifie it on þe fere, & take
> fayre paynemayn or wastel brede & grate it, & caste it into þe boylenge
> hony, & stere it well togyder faste with a sklyse þat it bren not to þe
> vessell. & þanne take it doun and put þerin ginger, longe pepper & saundres,
> & tempere it vp with þin handes; & than put hem to a flatt boyste & strawe
> þeron suger, & pick þerin clowes rounde aboute by þe egge and in þe mydes,
> yf it plece you, &c.
>
> 1 c honey       1/4 t long pepper       30-40 whole cloves (~ 1 t)
> 1 1/4 c breadcrumbs     1/4 t saunders  (or 5 t sugar, pinch powdered
> cloves)
> 1 t ginger      1 T sugar
>
> 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. (If you can't get long pepper, substitute ordinary black
> pepper.) When it is cool enough to handle, knead it to get spices thoroughly
> mixed. Put it in a box, cookie tin, or the like, 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.
>
> An alternative way of doing it is to roll into small balls, roll in sugar
> mixed with a pinch of cloves, then flatten them a little to avoid confusion
> with hais. This is suitable if you are making them today and eating them
> tomorrow.
>
> The 15th c. recipe (replacing thorns with th--the "jif" in the last line
> actually has an initial letter sort of like a z whose name I have
> forgotten):
>
> Gyngerbrede. - Take a quart of hony, & sethe it, & skeme it clene ;
> take Safroun, pouder Pepir, & throw ] ther-on ; take gratyd Brede, & make
> it so
> hargeaunt  that it wol be y-lechyd; then take pouder Canelle, & straw
> ther-on
> y-now; then make yt  square, lyke as thou wolt lecbe yt; take when thou
> lechyst hyt, an caste Box leves a-bouyn, y-stykyd ther-on, on clowys. And
> jif thou wolt baue it Red, coloure it with Saunderys y-now.
>
> --
> David/Cariadoc
> www.daviddfriedman.com
>
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