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                  Ginger Bread (Medieval/Elizabethan)

Recipe By     : To The Queen's Taste by Lorna J. Sass "Desserts"
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Honey
    1/4   ts           Powdered ginger -- generous
    1/8   ts           Ground cloves
    1/8   ts           Cinnamon
    1/8   ts           Ground licorice
  1 3/4   c            Dry bread crumbs
  1       tb           Anise seeds

 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.

 In the top of a double boiler, heat honey. Add spices except anise
 seeds, and stir to blend.

 Add bread crumbs and mix thoroughly. Cover and cook over medium
 heat for 15 minutes. Mixture should be thick and moist.

 Place gingerbread on a large sheet of waxed paper. Fold up sides of
 paper and mold dough into small rectangular shape.

 Sprinkle anise seeds on top and press them gently into dough with
 the side of a knife.

 Cover and refrigerate for 2 hours.

 Serve gingerbread at room temperature in thin slices.

 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.

 To The Queen's Taste by Lorna J. Sass "Desserts"
 ISBN 0-87099-151-5


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