SOURCE: The original is in Curye on Inglysch, #19, p. 154. Modern version by Mathilde Eschenbach.
ORIGINAL (from Sloane 121): To make gingerbrede. Take goode honye & clarefie it on že fere, & take fayre paynemayn or wastel brede & grate it, & caste it into že boylenge hony, & stere it well togyder faste with a sklyse žat it bren not to že vessell. & žanne take it doun and put žerin ginger, longe pepere & saundres, & tempere it vp with žin handes; & than put hem to a flatt boyste & straw žeron suger, & pick žerin clowes rounde aboute by že egge and in že mydes, yf it plece you, &c.
NOTES: I assumed the bread was dry, since it is described as being grated. I added the spices before the breadcrumbs so they would be evenly distributed. It would be more accurate to stick a whole clove into each piece. This will keep for a while, but in that case the spices might need to be increased.
  1. Dry bread and make breadcrumbs.
  2. Heat honey to boil.
  3. Stir in ginger, pepper and sandalwood.
  4. Add breadcrumbs, stirring until mixed thoroughly with honey. If it seems too dry (test by working a small amount between your fingers), add up to 1/4 cup water.
  5. Let mixture cool until it can be handled.
  6. Knead it until it holds together, then press it flat into an 8 x 8 pan.
  7. When completely cool, cut into 32 pieces and remove from pan.
  8. Mix sugar and cloves and roll the pieces of gingerbrede in it so all sides are covered.

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