Middle English Gingerbread Recipe

Brede gingivere ys a licius deinte customable for the feires alle thurgh Europe. The spis gingivere appeirened first afitir the batales yn the landes holi and first was usuale for to presarve metes and kepe bredes fro spoilynge. Whan bredes gingivere appeirened at feires, thei were yn shapes specialle accordaunt wyth the sesoun or festival. For to maken sweete brede of gingivere, take thou broun sugre suffisaunt for to fillen onecuppe bi one thriddel, and yn a bolle, blenden yt wyth a cuppe thre quartres fol of treacle sweete , and boter of one eighten-del cuppes amountment. Blenden thou eek wyth yt watir of cuppe one thriddel ful. Whan tho engredientes mixte be, adden thou to the bolle eek thre and one quartre cuppes fol of flour, and half of a smalle spounful ech of nutimenge, poudre of cloves, poudre of canel, poudre of bakyng, soda of bakyng, and one fol spoun of gingivere. Swenge thou yt thorgh untyl yt be smuithe. Kepe thou thys dow yn a cheald plais. Morwe, take thou that dow and spreden yt oute thinne and flat on a tablet alle cloked yn flour and cutten thou yt in cerkels or plesaunte shapes for to bakyn on a tablet vre of greise in an hofne hotte bi the houndred and fifte messures. Bakyn thou the brede gingivere for eghte to tenne minets. Endoren thou the brede gingivere wyth a mixioun thikke of poudre of sugre, mylke, and a smalle spoun of licoure of vanilla.

Translation: Gingerbread is a delicious treat traditional for fairs all through Europe. The ginger spice first appeared after the Crusades and was first used to preserve meats and keep breads from spoiling. When gingerbreads appeared at fairs, they were in special shapes according to the season or festival. To make sweet gingerbread, take enough brown sugar to fill one-third cup, and in a bowl blend it with three-fourths cup molasses and one-eighth cup butter. Blend also with it one-third cup water. When those ingredients are mixed, add to the bowl also three and one-fourth cups of flour, and half a teaspoon each of nutmeg, ground cloves, ground cinnamon, baking powder, baking soda, and a full teaspoon of ginger. Stir it through until it’s smooth. Keep this dough in a cold place. The next day, take the dough and spread it out thin and flat on a cutting board covered in flour and cut it in circles or pleasant shapes to bake on an ungreased cookie sheet in an oven heated to 350 degrees. Bake the gingerbread for eight to ten minutes. Glaze the gingerbread with a thick mixture of powdered sugar, milk, and a teaspoon of vanilla extract.