[Twnsqr] Medieval Gingerbread

[Richenda du Jardin]

Make sure you use *white* pepper as the recipe states. I had a friend 
who had run out and substituted *black* pepper -- she says that DIDN'T 
work at all!

Richenda


Shawna Troyer wrote:

> Greetings...
>  
> A couple people have requested i share the recipe from Pendale's 
> Harvest Protector, so I'll be posting it here (sorry for those who get 
> duplicates). My source was the Gode Cookery website, though there were 
> similar (or same) recipes on Cariadoc's Miscellany.
> http://www.godecookery.com/ginger/ginger.htm
>  
> Gingerbread:
>  
> 1 lb honey (i used clover honey)--final product is affected by the 
> flavor honey you use.
> bread crumbs, up to a pound
> ginger (optional) up to 1 tbsp
> cinamon up to 1 tbsp
> ground white pepper up to 1/2 tsp
> pinch saffron, if desired, but not important
> few drops of red food coloring, if desired
>  
> bring honey to a boil and skim off any scum. keeping pan over very low 
> heat, add the spices, adjusting the quantities to suit your taste. add 
> food coloring if you want it red. then slowly beat in the bread 
> crumbs. Add just enough to achieve a thick, stiff, well-blended mass. 
> Remove from heat and turn mixture into a container or bowl to cool. 
> When cool, take a rolling pin and spread the gingerbread evenly out 
> into a square shape, 1/2 to 1 inch thick. Trim the edges with a knife, 
> then cut into small slices to serve. Decorate with small leaves (real 
> or candy) attached to each piece with a clove.
>  
> The website actually has a compilation of the recipe, from original 
> english, a translation, and the "modern measurements worked out" 
> version above. I used 1 tbsp ginger, a tad less than 1 tbsp cinnamon, 
> and less than 1/2 tsp white pepper. I did use a pinch of saffron but 
> I'm wondering if my "pinch" is a bit less than intended, as nobody 
> could taste it. I also happened to have a piece of sandalwood which I 
> tossed into the honey as the original recipe said to use sandalwood to 
> color it red; after a couple minutes of it doing nothing to the honey, 
> I tossed it, and didn't bother with food coloring (I happen not to own 
> any).
>  
> --A'isha
>
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