History Cookbook: Gingered Bread
Ingredients for gingered bread.
Remove the crusts then roughly crumble the bread.
Crumble the bread into crumbs.
Melt the butter into the honey.
Pour the warm honey and butter over the bread crumbs.
Add the pepper and ginger.
Mix well, you may find it easier to use your hands.
Line a tin or dish with baking paper.
Scrape the mixture into the lined tin.
Press the gingered bread down well and smooth the surface.
Once the gingered bread is cold (it helps if you put it in the fridge) lift it out using the paper.
Slide the gingered bread off the paper onto a chopping board.
Cut into squares with a sharp knife.
Preparation Time: 10-12 minutes, 1 hour in the fridge.
Cooking Time: None
Number of servings: Makes 12-16 pieces
Serving suggestions: Serve at the end of a meal or as a snack.
This is a vegetarian recipe
Sweetmeats were served at the end of Tudor meals, marchpaine (marzipan) shapes were painted and guilded, marmelad ( a kind of set fruit sweet) and gingered bread were all served.
There are earlier versions of this recipe, although the Norman version is more like baklava being sticky and very honeyed. This Tudor version bridges the gap between the earlier kind and the more modern cake and biscuit forms. ( These are also available in the History Cookbook, Georgian Gingerbread and Modern Gingerbread).
- 1/2 lb (8 oz) (225g) of slightly stale bread, about 7 slices
- 1/2 pat butter (125g)
- 2 oz (50g) clear honey ( if you weigh the honey in the pan it is easier)
- 1/2 dessert spoon ginger
- 1/4 teaspoon of crushed pepper corns
- Weighing scales
- Greaseproof paper
- Baking sheet
- Chopping board
- Take off the crusts and roughly crumble the bread into a bowl
- Rub the bread through your fingers to make fine crumbs
- Melt the butter and honey together
- Pour the melted mixture into the breadcrumbs
- Add the spices and mix well to make a stiff dough
- Line a tin or dish with baking parchment/paper
- Scrape the dough into the lined dish
- Leave to cool completely or put to cool in the fridge for an hour
- Using the paper lift the gingered bread from the tin and slide off onto a cutiing board
- Cut into squares, arrange on a plate and serve
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|Name: Bobbi||14th November 2016|
|Would you mind sharing the references from where this recipe comes from? Or is it a compilation of different recipes? I'd love to be able to share this with my reenactment group it is need the source of the recipe. Thanks so much!|
|Name: Sophie||1st March 2016|
|I haven't actually tried it but it looks good. I love how there is a modern recipe so you can make it, but also an old for just writing it down!!|
|Name: Sophia||9th August 2015|
|My friends loved them!|
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