History of Gingerbread
Gingerbread stands as an iconic symbol of the holiday season, encompassing various forms from edible houses to candy-studded gingerbread figures and spiced loaves resembling cake-like bread. Interestingly, in Medieval England, "gingerbread" referred simply to "preserved ginger" and only evolved into the desserts we know today by the 15th century. Presently, the term broadly encompasses any sweet treat amalgamating ginger with honey, treacle, or molasses.
The origins of ginger root trace back to ancient China, initially cultivated for medicinal purposes. Its journey to Europe commenced through the Silk Road. During the Middle Ages, it gained popularity as a spice, known for masking the taste of preserved meats. Legend even credits Henry VIII for using a ginger concoction in an attempt to build immunity against the plague. To this day, ginger remains a favored remedy for nausea and stomach ailments. In Sanskrit, it was termed "srigavera," translating to "root shaped like a horn," a reference to ginger's peculiar appearance.
Rhonda Massingham Hart's book, "Making Gingerbread Houses," notes the earliest recorded gingerbread recipe dating back to 2400 BC in Greece. Chinese recipes emerged in the 10th century, and by the late Middle Ages, Europeans had developed their own versions. These hard cookies, often adorned with gold leaf and shaped as animals or royalty figures, became a staple at Medieval fairs across England, France, Holland, and Germany. Queen Elizabeth I popularized the idea of decorating cookies to resemble visiting dignitaries at her court. Over time, these festivals became known as "Gingerbread Fairs," featuring gingerbread cookies termed 'fairings,' varying in shapes from flowers in spring to birds in fall. Elaborately decorated gingerbread became synonymous with elegance in England. The use of gold leaf in decorating gingerbread coined the expression "to take the gilt off of gingerbread." Additionally, the ornate, carved white architectural details found on colonial American seaside homes are sometimes referred to as "gingerbread work."
The concept of gingerbread houses originated in 16th-century Germany. These intricate houses, constructed with cookie walls and embellished with foil and gold leaf, became associated with Christmas traditions. Their popularity soared after the Brothers Grimm penned the story of Hansel and Gretel, where the protagonists stumble upon a house made entirely of treats deep in the forest. Whether the tale inspired gingerbread houses or vice versa remains unclear.
Recently, a new world record for the largest gingerbread house was achieved at Traditions Golf Club in Bryan, Texas, spanning nearly 40,000 cubic feet. This colossal creation required a building permit and utilized 4,000 gingerbread bricks. To conceptualize the scale, the recipe for a house of this size would demand 1,800 pounds of butter and 1,080 ounces of ground ginger—truly resembling a gingerbread resort!
Gingerbread made its way to the New World through English colonists, occasionally used to influence Virginia voters to favor one candidate over another. The first American cookbook, "American Cookery" by Amelia Simmons, featured recipes for three types of gingerbread, including the soft variety baked in loaves.
Exploring the legacy of gingerbread would be incomplete without trying a few cookies myself. While there are various tempting varieties, I chose the traditional path of crafting gingerbread men. This adapted recipe, derived from the now out-of-print New York Times Heritage Cookbook, yields robust cookies with a satisfying crunch—ideal for constructing gingerbread house walls if you're daring enough to skip the kit! I've enhanced the recipe with a touch more ginger for added flavor. For a subtle twist, consider incorporating a splash of rosewater into the dough as a nod to Amelia Simmons! These gingerbread men bake up smooth and flat, providing the perfect canvas for decorating with royal icing, candies, sugar pearls, and sprinkles.