Gingerbread

The original recipe here is from Two Fifteenth Century Cookbooks, as redacted by Gode Cookery. Personally, I don’t think the ginger is optional. On the other hand, I’m the one with the box of candied ginger for snacking.

Gingerbread

1 lb. Honey – Remember that honeys have flavors. Choose one you like.
Bread Crumbs – up to a pound, maybe more, maybe less. These must be UNSEASONED bread crumbs, though either white or wheat, or a combination, is fine. Be sure that they are finely ground and not soft in any way.
1 T ginger
1 T cinnamon
1/4 t ground white pepper

Boil your honey, skimming off anything that floats to the top in the process. Remember, honey foams when boiled! Remove from heat. Carefully stir in breadcrumbs, waiting until they’ve absorbed the honey before adding more. About halfway through the process, when you have no more liquid but more of a glop, add ginger, cinnamon, & pepper. Finish adding breadcrumbs until the breadcrumbs are no longer incorporating. This is somewhere between 3/4lb & 1 lb. Dump your pot onto a greased cookie sheet. Start rolling into 1″ balls. Place on a different greased cookie sheet to cool.