Cookit Homepage Cookit is published by e2bn

History Cookbook: Gingerbread ( Gingered bread)

This recipe is in categories Normans / Medieval, Desserts, Snacks
About this recipe
Healthiness : (89 votes)
Difficulty:  1 out of 5 difficulty
Comments: Although this is easy to make, it involves hot honey which is difficult for young children to handle.
However, when it is cooled, it can be fun to use your hands to make the 'sweets' into different shapes.
Preparation Time: 15 - 30 mins
Cooking Time: 5 mins
Number of servings: 12
This is a vegetarian recipe

This medieval gingerbread really IS made with ginger and bread (and honey). It is more like a sweet than later gingerbreads and can be made into all sorts of shapes when it is cool.
  • 230gm honey (weigh the jar with the honey in. Take away weights needed (230g) and then spoon honey into a pan until the scales balance again)
  • 230gm breadcrumbs
  • 1/2 tablespoon ginger (optional if you don't like ginger)
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon white pepper (ground)
  • pinch saffron (optional)
  • red food colouring (optional)
  • Weighing scales
  • Shallow pan
  • Saucepan
  • Wooden spoon
  • Waxed paper
  • Knife
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Grease a shallow pan (a flan tin or swiss roll pan will do)
  2. Put the honey into a saucepan and bring to the boil
  3. Turn down the heat and add the spices - stir
  4. Add red colouring, if used
  5. Add the breadcrumbs, mix well and beat until thick and quite stiff
  6. Take off the heat and spread evenly into the greased pan (see alternative 9 below)
  7. Turn pan over onto waxed paper
  8. Cool
  9. Cut into small pieces to serve
  10. Or you may cool the mixture and then shape it with your hands (and your imagination)
  11. Decorate with small leaves (real or confectionery)

Gingerbread ( Gingered bread) - print view  Gingerbread ( Gingered bread) - print view

If you tried this recipe and liked it, tell us about it
There are 12 comments for this recipe.
Add a comment

Name: Makar 19th May 2013
Thank you for this recipe, I'm making it for my homework.
Name: Bradley 15th May 2013
Name: Elliot 3rd February 2013
It was very good. I used it for my Tudor homework. It worked very well.
View all comments, or Add a comment

Required fields are bold

Rosemary and Parmesan Mini Muffins
Preheat the oven to 200°C / Gas Mark 6 / Fan 180°CStrip the rosemary sprig of all its...