Medieval Gingerbread.

Just one more gingerbread thing: a medieval gingerbread, made from a recipe originally used in the 14th and 15th century. Apparently, gingerbread was even featured in Chaucer’s Canterbury Tales:

"They fette hym first the sweete wyn, and mede eek in a mazelyn, and roial spicerye of gyngebreed that was ful fyn, and lycorys, and eek comyn, with sugre that is trye."

Here’s the recipe, from Two 15th c. Cookery-Books by Thomas Austin, 1888:

"Gyngerbrede.–Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & throw ther-on; take grayted Bred, & make it so chargeaunt that it wol be y-lechyd; then take pouder Canelle, & straw ther-on y-now; then make yt square, lyke as thou wolt leche yt; take when thou lechyst hyt, an caste Box leves a-bouyn, y-stykyd ther-on, on clowys. And if thou wolt haue it Red, coloure it with Saunderys y-now."

Link – Thanks Tiffany!