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A period dish

Gingerbread

A dark, spiced honey bread studded with candied fruit and baked into firm, chewy squares.

Serves 16

Gingerbread in the period was made from honey and spice rather than treacle, and could be soft or hard according to the maker. It was a fairground and market sweet, sold in shapes and stamped with patterns.

Ingredients

Produce

  • 2 tsp ginger

Dairy & Eggs

  • 1 egg

Pantry / Durable

  • 1 cup honey
  • 1/2 cup brown sugar
  • 3 cup flour
  • 1/2 cup breadcrumbs

Spices & Seasoning

  • 1 tsp cinnamon

Other

  • 1/2 cup candied peel

Method

  1. Warm honey in a pan and stir in brown sugar until dissolved.

  2. Mix flour with ground ginger, cinnamon, and a pinch of pepper, then add the honey mixture and a beaten egg.

  3. Stir in chopped candied peel and a little breadcrumbs to firm the dough.

  4. Spread the dough in a buttered tin and bake in a low oven until set and dry on top.

  5. Cut into squares while warm and store in a sealed box, where it will soften and improve.

Adapted from The English Huswife. View a published recipe at Epicurious (opens in a new tab)

Served at

A lens grinder's table · Amsterdam, Netherlands