Heart to Hearth Cookery

Gynger brede

The earliest receipt for gingerbread that I can find is one dated 1430 called Gynger brede.  The name gives away two of the predominant ingredients-ginger and bread crumbs.  The gynger brede is made by boiling honey and adding bread crumbs, ginger, saffron and pepper.  After drying, the brede is cut into squares and finely ground red sandalwood (in my hand at the left) is added to each piece.  The final touch is to impale a boxwood leaf with a clove in the center of each gynger brede.

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The next scheduled class is March 19, 2011