With Bread

Preparation info

    • Difficulty


Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 8 oz/225 g clear honey
  • 6 oz/150


Boil the honey, stir in the food colour, ginger and breadcrumbs, and work in the pan over a low heat with a spatula for a few minutes, then leave until cool enough to handle.

Knead the gingerbread to form a smooth dough and either pack into a shallow box, or roll out to around ⅜ inch/10mm thick in a square slab. From this, small squares may be cut for serving at the ‘void’.