Ginger Bread
|
2 cups honey |
1 tsp. ground sandalwood |
1 pound bread crumbs |
1 tsp. ground cinnamon |
5 tsp. powdered ginger |
Sugar |
1 tsp. ground black pepper |
whole cloves |
Place honey in a small pot and bring to a boil on low heat. Skim the honey. Stir bread crumbs into honey, then remove from heat. Mix in spices and then place mixture onto a serving dish. Sprinkle with sugar and decorate the edges and middle with whole cloves.
Notes:
Ginger is only indicated in the title of the recipe, I have presumed that having it in the recipe is inferred by the title.
The box leaves are omitted because of their potential harmful nature.
Sources:
- Austin, Thomas, comp. Two Fifteenth-Century Cookery-Books. N.p.: Early English Text Society, 1888. Google Books. Web. 21 June 2012. <http://books.google.com/books?id=t0Te8MaCmpoC>
Stratmann, Francis Henry, and Henry Bradley. A Middle-english Dictionary Containing Words Used by English Writers from the Twelfth to the Fifteenth Century. Oxford: Oxford UP, 1891. Print. Available at http://books.google.com/books?id=4rIVAAAAYAAJ