Ginger Bread (Medieval/elizabethan)

INGREDIENTS

INSTRUCTIONS

Course Ginger Bread--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.--Gervase Markham, The English House-wife
Gingerbread was traditionally boiled rather than baked. This recipe is not
significantly different from medieval recipes found in fourteenth- and
fifteenth-century manuscripts, except for the licorice-a brilliant touch.
Loaves of gingerbread, like squares of quince and other fruit pastes, were
often stamped with decorative designs. You may wish to experiment with a
cookie or butter press on the top of this little loaf while it is still
warm and malleable.
1.  In the top of a double boiler, heat honey.  Add spices except anise
seeds, and stir to blend. 2. Add bread crumbs and mix thoroughly. Cover and
cook over medium heat for 15 minutes. Mixture should be thick and moist. 3.
Place gingerbread on a large sheet of waxed paper. Fold up sides of paper
and mold dough into small rectangular shape. 4. Sprinkle anise seeds on top
and press them gently into dough with the side of a knife. 5. Cover and
refrigerate for 2 hours. 6. Serve gingerbread at room temperature in thin
slices.
To The Queen's Taste by Lorna J. Sass "Desserts" ISBN--0-87099-151-5
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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