Recipe by Daniel Myers
Need a dessert, but only have a few basic ingredients? Here's a simple, but unusual dish. It's somewhat like hot jelly on toast, and the flavor is wonderful.
Peel fresh ginger and chop very finely. Set aside.
Put wine, honey, ground ginger, salt, and pepper into a saucepan and bring to a boil. Reduce to medium heat and simmer until bubbles start to stack - or until syrup is thick when cool. Spoon over toast and sprinkle with a little fresh ginger. Serve hot.
Source [Forme of Cury, Thomas Gloning (ed.)]: Tostee. XX.IIII. XIII. Take wyne and hony and found it togyder and skym it clene. and seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and messe it forth.
Source [Two Fifteenth-Century Cookery-Books, Thomas Gloning (ed.)]: Pokerounce. Take Hony, & caste it in a potte tyl it wexe chargeaunt y-now; take & skeme it clene. Take Gyngere, Canel, & Galyngale, & caste ther-to; take whyte Brede, & kytte to trenchours, & toste ham; take thin paste whyle it is hot, & sprede it vppe-on thin trenchourys with a spone, & plante it with Pynes, & serue forth.
Source [Two Fifteenth-Century Cookery-Books, Thomas Gloning (ed.)]: Soppes pour Chamberleyne. Take wyne, Canell, powder ginger, sugur of eche a porcion; And cast all in a Streynour, And honge hit on a pyn, And late hit ren thorgh a streynour twies or thries, til hit ren clere; And then take paynmain, And kutte hit in a maner of Browes, And tost hit, And ley hit in a diss, and caste blanche pouder there-on ynog; And then cast the same licour vppon the Soppes, and serue hit forthe fore a good potage.
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