“Gingered” bread, not to be confused with modern Gingerbread, was a popular dessert during the 17th century in England and probably with the Pilgrims. But, spices were very valuable and used sparingly, so Gingered Bread would only be made for special occasions.
The following recipe is adapted for a modern kitchen with ingredients, measurements, etc. in parenthesis.
Gingered Bread Recipe
1 loaf of stale (dry) bread (8 oz. or about 7 slices)
1 pat of butter (1 tablespoon)
Honey (about 2 oz.)
Powdered ginger (1 to 2 teaspoons)
Crushed peppercorns (1/4 teaspoon)
Take off the crusts and roughly crumble the bread into a bowl.
Rub the bread through your fingers to make fine crumbs.
Melt the butter and honey together in a pot by the fire (on a stove at medium heat)
Pour the melted mixture into the breadcrumbs.
Grind the pepper in a mortar, add this and the ginger to the bowl (mix the pre-ground spices into the bowl with melted mixture and breadcrumbs)
Mix well with your hands to make a stiff dough
Line the wooden mold with a clean cloth (Line a baking pan or glass ovenware dish with parchment paper which is made for cooking.)
Place the dough into the cloth (parchment) and press down firmly
Leave to cool completely (put in the refrigerator until cool - about an hour)
Lift the cloth (parchment paper) from the mold (baking pan or ovenware dish) and turn out (slide it off the parchment) onto a cutting board
Cut into squares, arrange on a plate and serve.
To make this dessert look more colorful or festive you could divide the recipe in two or make another batch adding food coloring to one of them.