Gingerbrede (traditional middleeastern recipe)

April 7, 2003

Source: Curye on Inglysch p. 154 (Goud Kokery no. 18)

The original ancient cookbook states: To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, & c.

Ingredients:

1 c honey

1 c breadcrumbs

1 t ginger

1/4 t pepper

1/4 t saunders

1 T sugar

30-40 whole cloves (~ 1 t)

(or 5 t sugar, pinch powdered cloves)

Bring honey to a boil, simmer two or three minute, stir in breadcrumbs with a spatula until uniformly mixed. Remove from heat, stir in ginger, pepper, and saunders. When it is cool enough to handle, knead it to get spices thoroughly mixed. Put it in a box (I used a square corning-ware container with a lid), squish it flat and thin, sprinkle with sugar and put cloves ornamentally around the edge. Leave it to let the clove flavor sink in; do not eat the cloves.An alternative way of doing it is to roll into small balls, roll in sugar mixed with a pinch of cloves, then flatten them a little to avoid confusion with hais. This is suitable if you are making them today and eating them tomorrow.

Flor

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV