Gingerbread recipe from the middle ages:
Take a quart of hony, & sethe it, & skeme it clene; take
Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede,
& make it so chargeaunt þat it wol be y-leched; þen take
pouder Canelle, & straw þer-on y-now; þen make yt square,
lyke as þou wolt leche it; take when þou lechyst hyt,
an caste Box leaves a-bouyn, y-stkyd þer-on, on clowys.
And if þou wolt haue it Red, coloure it with Saunderys y-now.
From 'A Boke of Gode Cookery'
James Matterer's collection of
medieval recipes which he has translated
and adapted for the modern cook
Abeilles, De Proprietatibus Rerum
'The Beekeepers' by Pieter Bruegel the Elder
'Beekeeper' by Sebastian Münster (1488-1552)