Course Ginger BreadOrigin: British Period: Elizabethan |
Original RecipeCourse Ginger Bread (from Gervase Markham The English House-wife Take a quart of Honey clarified, and seeth it till it be brown, and if it be thick, put to it a dash 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, Cinamon, and a little Licorice and Anise seeds: then knead it, and put it into a mould and print it. Some use to put to it also a little Pepper, but that is according unto taste and pleasure. 
Modern RedactionIngredients:
240ml honey Method:Heat the honey in a ban Marie (double boiler) and when this becomes liquid enough to stir easily add all the powdered spices (but not the anise seeds). Stir to mix into the honey then add the breadcrumbs and mix thoroughly. Cover and allow to cook for fifteen minutes. This allows the bread to absorb the hoiney and the resulting mixture should be thick and moist. Tip the dough into a large sheet of baking parchment and fold-up the sides to form a rough rectangle. Sprinkle the anise seeds on top of this, pressing them gently into the dough with the back of a wetted spoon. Transfer to the fridge and allow to cool for at least two hours. This should solidify the mixture and allow it to be cut into thin slices before serving. Traditionally the tops of gingerbread loaves were decorated with incised or stamped patterns. Experiment with adding your own. Note also that this form of gingerbread is almost identical to the Medieval versio except for the addition of ground liquiorice (which can be omitted if you want). You can also dust the surface of this cake with cinnamon and caster sugar if you wish. |
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Other recipes with honey and ginger as primary ingredients: Hot Lime Pickle Glazed Ham Ginger, Pork and Mushroom Soup Scotch Whisky Syllabub Atchar Blackberry Mead Elderberry Melomel Mead Medieval Gyngerbrede Nutmeg Mead Blackberry Leather Gozinakh Sfenz Orange Melomel Mead Enkhytoi Broom Flower Wine Elderflower Cordial Gingerbread Men Cayenne Capsimel Gwîn Eirin Duon Ale Mead (Braggot) Drambuie Syllabub Bake Mete Pye Course Ginger Bread Clarrey Oxyporium Ginger in Syrup Liberian Ginger Drink Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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