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Birka gingerbread
Feb. 1st, 2005 11:38 pmA few people asked for the gingerbrede recipe I used in my class at Birka. Here it is:
Curye on Inglysch p. 154
To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.
2 c. Honey
2-4 cups Breadcrumbs
Ground ginger
Long pepper
Sugar
cloves
Heat the honey. Add spices to taste and sufficient breadcrumbs to get a nice paste. Knead the paste heavily until it will hold the form of balls. Roll into little balls and insert a clove in each; strew with sugar.
Curye on Inglysch p. 154
To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.
2 c. Honey
2-4 cups Breadcrumbs
Ground ginger
Long pepper
Sugar
cloves
Heat the honey. Add spices to taste and sufficient breadcrumbs to get a nice paste. Knead the paste heavily until it will hold the form of balls. Roll into little balls and insert a clove in each; strew with sugar.
