iiij - Gyngerbrede
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "iiij - Gyngerbrede". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

iiij - Gyngerbrede. Take a quart of hony, and sethe it, and skeme it clene; take Safroun, pouder Pepir, and throw ther-on; take gratyd Brede, and make it so chargeaunt (Note: stiff) that it wol be y-lechyd; then take pouder Canelle, and 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 3if thou wolt haue it Red, coloure it with Saunderys y-now.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

22 - To make Ginger-bread. Take three stale Manchets, and grate them: dry them, and sift them thorow a fine sieve: then adde unto them one ounce of Ginger being beaten, and as much Cinamon, one ounce of Liquorice and Anniseeds beeing beaten together, and searced, halfe a pound of sugar; then boil all these together in a posnet, with a quart of claret wine, till they come to a stiff paste with often stirring of it; and when it is stiffe, mould it on a table, and so drive it thin, and put it in your moulds: dust your moulds with Cinamon, Ginger, and Liquorice, being mixed together in fine powder. This is your Ginger-bread used at the Court, and in all Gentlemens houses at festival times. It is otherwise called dry Leach. [Delights for Ladies]

23 - To make dry Ginger-bread. Take half a pound of Almonds, and as much grated cake, and a pound of fine sugar, and the yolks of two new laid egges, the juice of a lemmon, and two grains of musk: beat all these together til they come to a paste: then print it with your moulds: and so dry it upon papers in an oven, after your bread is drawn. [Delights for Ladies]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

honey
saffron
podour
pepper
bread
cinnamon
cloves
sandalwood


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:157>. Accessed on October 19, 2019, 5:46 am.

Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:22>. Accessed on October 19, 2019, 5:46 am.




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