Corsican Gingerbread

  • Cost : N/A

    $: 0-20
    $$: 21-40
    $$$: 41-60
  • Servings : 25
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h
 In Medieval England, the term gingerbread simply meant ‘preserved ginger’ and wasn’t applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses. Ginger root was first cultivated in ancient China. It was commonly used as a medical treatment. From there it spread to Europe. During the Middle Ages it was preferred to be used as a spice for the taste of preserved meats. The first known recipe for gingerbread came from Greece in 2400 BC.  The early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes. Gingerbread made an appearance in Europe when 11th-century crusaders brought the spice back from the Middle East for the richer people to experiment with.

Note: To make an appropriate amount for a 9×9 pan, use 1/3 of each ingredient. A “glass” was interpreted to mean roughly 1 1/2 cups.

Steps were adapted from similar gingerbread recipes.


  • 9 eggs
  • 2 lbs flour
  • 1 lb butter
  • 1.5 lbs sugar
  • 1 glass of wine
  • 1 glass of rose water
  • a little ginger


Step 1

Preheat oven to 350 degrees F

Step 2

Grease a large pan

Step 3

In a large bowl, mix the sugar and butter and beat in the eggs

Step 4

In a separate bowl, mix the flour and sugar. Blend into the mixture with the rose water and wine

Step 5

Bake 1 hour

Recipe Historical Context

Historical Context on Mrs. Paige’s Cookbook


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