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Iiij - Gyngerbrede


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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.

autodoc



Other versions of this recipe:

To make Ginger-bread (Delights for Ladies)

To make dry Ginger-bread (Delights for Ladies)




Links to modern interpretations:


Euriol's Culinary Journey  

Gyngerbrede
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/dariolles



Medieval Cookery  

Gyngerbrede
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/gyngerbrede.html



Grene Boke  

Gyngerbrede
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/gyngerbrede.shtml






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