Ginger Bread (Medieval/Elizabethan)

Directions

1. Course Ginger Bread-Take a qt of Honey clarified, and seeth it until it be brown, and if it be thick, put to it a dash of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cool, put to it the pwdr of Ginger, Cloves, Cinamon, and a little Licorice and Anise seeds: then knead it, and put it into a mould and print it. Some use to put to it also a little Pepper, but which is according unto taste and pleasure.-Gervase Markham, The English House-wife Gingerbread was traditionally boiled rather than baked.
2. This recipe is notsignificantly different from medieval recipes found in fourteenth- and fifteenth-century manuscripts, except for the licorice-a brilliant touch.
3. Loaves of gingerbread, like squares of quince and other fruit pastes, were often stamped with decorative designs. You may wish to experiment with a cookie or possibly butter press on the top of this little loaf while it is still hot and malleable.
4. 1. In the top of a double boiler, heat honey. Add in spices except anise seeds, and stir to blend.
5. 2. Add in bread crumbs and mix thoroughly. Cover and cook over medium heat for 15 min. Mix should be thick and moist.
6. 3. Place gingerbread on a large sheet of waxed paper. Fold up sides of paper and mold dough into small rectangular shape.
7. 4. Sprinkle anise seeds on top and press them gently into dough with the side of a knife.
8. 5. Cover and chill for 2 hrs.
9. 6. Serve gingerbread at room temperature in thin slices.
10. To The Queen's Taste by Lorna J. Sass "Desserts"