Gingerbread
900ml (1½ pints) Honey
450g (1lb) Breadcrumbs
1 tbsp Ginger
1 tbsp Cinnamon
1 tsp Ground white pepper
Pinch saffron
Whole cloves
Bring the honey to the boil and skim off any scum.
Keeping the saucepan over very low heat, stir in the breadcrumbs and spices.
When it is a thick, well-blended mass (add more bread crumbs if necessary), remove from heat and allow to cool slightly
Place on a flat surface and press firmly into an evenly shaped square or rectangle, about ¾ of an inch thick.
Allow to cool, cut into small squares to serve.
Garnish each square by sticking a whole clove in the top centre.
Add a few drops of red food colouring when adding the spices, "if thou wolt haue it Red."
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 that it wol be y-leched, then take pouder Canelle, and straw ther-on y-now, then make yt square, lyke as thou wolt leche it, take when thou lechyst hyt, an caste Box leaves a-bouyn, y-stkyd ther-on, on clowys.
And if thou wolt haue it Red, coloure it with Saunderys y-now.
from a 15th Century Cookery Book
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