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
