By Heinrich von Holstein<\/p>\n
Gyngerbrede. Take a quart of hony & sethe it, & skeme it clene; take Safroun, pouder Pepir, & \u00ferow \u00feer-on; take gratyd Brede, & make it so chargeaunt \u00feat it wol be y-lechyd; \u00feen take pouder Canelle, & straw \u00feer-on y-now; \u00feen make yt\u00a0 square, lyke as \u00feou wolt leche yt; take when \u00feou lechyst hyt, an caste Box leves a-bouyn, y-stykyd \u00feer-on, on clowys. And \u021dif \u00feou wolt haue it Red, coloure it with Saunderys y-now. To make gingerbrede. Take goode honye & clarefie it on \u00fee fere, & take fayre paynemayn or wastel brede & grate it, & caste it into \u00fee boylenge hony, & stere it well togyder faste with a sklyse \u00feat it bren not to \u00fee vessell. & \u00feanne take it doun and put \u00feerin ginger, longe pepere & saundres, & tempere it vp with \u00fein handes; & than put hem to a flatt boyste & strawe \u00feereon suger & pick \u00feerin clowes rounde aboute by \u00fee egge and in \u00fee mydes yf it plece you &c.<\/em> <\/p>\n Medieval gingerbread bears little resemblance to the modern cake or cookie by that name.\u00a0 Instead, it is more of a heavily-spiced candy commonly prepared in 15th<\/sup> century Europe.\u00a0 This redaction is kind of an average of period recipes, two of the more famous ones shown above.<\/p>\n Omitted:<\/p>\n Bring honey to a boil and skim off any scum [4].\u00a0 Reduce heat to just barely a simmer and add ginger, cinnamon, saffron, and pepper.\u00a0 Stir well.\u00a0 Slowly start stirring in breadcrumbs until you start to get a stiff consistency.\u00a0 Remove from heat and pour on to a greased baking sheet.\u00a0 Allow to cool.\u00a0 When it is cool enough to handle and set enough to maintain form, cut into small squares or roll into balls [5].\u00a0 Sprinkle with clove powder or garnish with whole cloves [6].<\/p>\n (PLEASE DO NOT EAT THE CLOVES.<\/strong>)<\/p>\n [1] This is not a chili pepper, but rather a relative of black pepper.\u00a0 Though native to Southeast Asia, it was imported to Europe as early as the 5th<\/sup> century. (Wikipedia, Long Pepper)<\/p>\n [2] Saunders, sandalwood, is optional even in the period recipe.\u00a0 Primarily a coloring agent, it is not commonly available and not particularly flavorful.<\/p>\n [3] Inedible garnish.\u00a0 Also, mildly toxic to humans.<\/p>\n [4] With store-bought honey, most undesirable impurities have already been filtered out.\u00a0 Also, boiling honey is a terrifying substance; BE CAREFUL. \u00a0It will burn badly if it gets on you.<\/p>\n [5] I have prepared both forms.\u00a0 I find that balls are easier to handle and serve, as squares still tend to get stuck on surfaces, so I recommend that for more numerous portions.<\/p>\n [6] Piercing with whole cloves is the period practice from original recipes.\u00a0 In general, I would rather deviate and use clove powder than risk having someone unfamiliar with the spice, or not paying attention, bite into this inedible garnish.<\/p>\n Austin, Thomas. Two Fifteenth-Century Cookery Books. Harleian MS. 279…and Harl. MS. 4016. London, Friedman, David and Cook, Elizabeth.\u00a0 1988, 1990, 1992, 1996, 1998, 2000, 2011.\u00a0 How to Milk an Almond, Stuff an Egg, and Armor a Turnip.\u00a0 Web.\u00a0\u00a0 http:\/\/www.daviddfriedman.com\/Medieval\/To_Milk_an_Almond.pdf<\/a><\/p>\n Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London, 1985. For the Early English Text Wikipedia contributors, “Long pepper,” Wikipedia, The Free Encyclopedia, <\/p>\n","protected":false},"excerpt":{"rendered":" By Heinrich von Holstein Gyngerbrede. Take a quart of hony & sethe it, & skeme it clene; take Safroun, pouder Pepir, & \u00ferow \u00feer-on; take gratyd Brede, & make it so chargeaunt \u00feat it wol be y-lechyd; \u00feen take pouder Canelle, & straw \u00feer-on y-now; \u00feen make yt\u00a0 square, lyke as \u00feou wolt leche yt;… Continue reading Gingerbread<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-169","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=169"}],"version-history":[{"count":2,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":171,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/169\/revisions\/171"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em>(Harleian MS. 279, ab 1420 A.D.)<\/p>\n
\n(Curye on Inglysch p. 154)<\/p>\nIngredients<\/h2>\n
\n
\n
Directions<\/h2>\n
Notes<\/h2>\n
Sources<\/h2>\n
\nEarly English Text Society, Oxford Series, No. 91.<\/p>\n
\nSociety by the Oxford University Press.<\/p>\n
\nhttps:\/\/en.wikipedia.org\/w\/index.php?title=Long_pepper&oldid=900023861<\/a> (accessed June 15, 2019).<\/p>\n