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Editor: WarwicSN - https://www.youtube.com/WarwicSN
Subtitles: Jose Mendoza

Medieval Gingerbread
ORIGINAL 14TH CENTURY RECIPE (From Curye on Inglysch)
To make gingerbrede. Take goode honye & clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a sklyse (spatula) that it bren not to the vessel. & thanne take it doun and put therin ginger, longe pepper & saundres, & tempere (mix) it up with thin handes; & than put them to a flatt boyste (pan) & straw (scatter) thereon sugar & pick therin clowes rounde aboute by the egge (edge) and in the mydes yf it plece you &c.

MODERN RECIPE
INGREDIENTS
- 1 Cup (330) Honey
- 1/2 Loaf (250g) Dry White Bread or Bread Crumbs
- 1 tablespoon Dried Ginger
- 3/4 tsp Long Pepper
- 1/2 tsp Sandalwood
- 1/4 Cup (50g) or less Sugar. Enough for sprinkling
- Several Whole Cloves
- Gold Leaf (Optional)

METHOD
1. Pour the honey into a saucepan and set over medium heat until boiling. Add the bread crumbs, but only enough to have the mixture come together. This could be considerably less that the full 250g depending on the dryness of the bread. Mix until homogenous.
2. Remove the pan from the heat and stir in the ginger, long pepper and sandalwood. Then turn it out onto a piece of parchment and roll out to desired thickness. Cover and let cool for several hours or overnight.
3. Once cool, sprinkle sugar on top and cut into whatever shape you like. Garnish with whole cloves (removing them before eating; they will add flavor) and gold.

PHOTO CREDITS
The manor in Bondaroy: By FlyAkwa - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/....w/index.php?curid=21
Soft Gingerbread: By Johan Bryggare - Mjuk pepparkaka med lingon, CC BY-SA 2.0, https://commons.wikimedia.org/....w/index.php?curid=90
Torun Gingerbread: By Marcin Floryan - Own work, CC BY 2.5, https://commons.wikimedia.org/....w/index.php?curid=13
Fairings: By Foodista - originally posted to Flickr as Photo of Cornish Fairings (spiced Biscuits), CC BY 2.0, https://commons.wikimedia.org/....w/index.php?curid=63
Springerle after drying: CC BY-SA 3.0, https://commons.wikimedia.org/....w/index.php?curid=14
Springerle Moldel au Schwaben: Von Andreas Bauerle - Eigenes Werk, CC BY-SA 3.0, https://commons.wikimedia.org/....w/index.php?curid=14
Gingerbread mold 1 & 2: Piotr Kuczyński, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
The Land of Cockaigne Map: https://wellcomecollection.org/works/fby24d44

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