Karen's Gingerbread Recipe
Curye on Inglysch p. 154 (Goud Kokery no. 18)
To make gingerbrede. Take goode honey & clarifie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a sklyse that it bren not to the vessell. & thanne take it doun and put therin ginger, longe pepper & saundres, & tempere it vp with thin handes; & than put hem to a flatt boyste & strawe theron suger, & pick therin clowes rounde aboute by the egge and in the mydes, yf it plece you, &c.
1 cup honey
1 cup breadcrumbs
1 tsp powdered ginger
1/4 tsp pepper
1/4 tsp saunders (sandlewood) (subst. sweet paprika)
1 Tab sugar
30-40 whole cloves; or 5 tsp sugar mixed with a pinch of powdered cloves
Bring honey to a boil, simmer two or three minutes, stir in breadcrumbs with a spatula
until uniformly mixed. Remove from heat, stir in ginger, pepper, and saunders. When
it is cool enough to handle, knead it to get spices thoroughly mixed. Put it in a box
(I used a square corning-ware container with a lid), squish it flat and thin, sprinkle with
sugar and put cloves ornamentally around the edge. Leave it to let the clove flavor sink in;
do not eat the cloves.
An alternative way of doing it is to roll into small balls, roll in sugar mixed with a pinch
of cloves, then flatten them a little.