Gynger Brede
Medieval gingerbread - contributed by Becky Hoover
  • ¾ cup honey
  • 1 15 ounce canister of bread crumbs
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon black pepper
Bring honey to a boil with spices.  Keeping over low heat, add breadcrumbs. Mix thoroughly.  Press into 8 or 9 inch
square pan and let cool several hours or overnight.  Slice to serve.

From Curye on Inglisch.

Gynger Brede is featured in Feast of the Black Knight

Metric, Celsius, & Gas Mark Equivalencies

Becky Hoover is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from the North-West Chicago, IL, area.

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Gynger Brede © 2001 Becky Hoover | This page © 2000 James L. Matterer

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