Elizabethan Era recipes - Ginger bread
Click here to view a printable version - requires PDF viewer1 cup of Honey
A generous quarter of a teaspoon of powered Ginger
Eighth of a teaspoon of ground cloves
Eighth of a teaspoon of Cinnamon
Eighth teaspoon ground licorice
1 and three quarters of a cup of dry bread crumbs
1 tablespoon of anise seeds
1) In the top of a double boiler, heat the honey. Add spices except anise seeds and stir to blend.
2) Add bread crumbs and mix thoroughly, cover and cook over a medium heat for 15 minutes. Mixture should be thick and moist.
3) Place Gingerbread on a large sheet of waxed paper. Fold up sides of paper and mold dough into small rectangle shapes.
4) Sprinkle anise seeds on top and press them gently into dough with the side of the knife.
5) Cover and refrigerate for 2 hours
6) Serve ginger bread at room temperature in thin slices.
Serves 8