Editing Gingerbread

{{Short description|Spiced dough used for baking}}
{{Other uses}}
{{Infobox food
|name            = Gingerbread
|image           = Mjuk pepparkaka med lingon.jpg
|caption         =
|country         =
|region          =
|creator         =
|course          =
|type            =
|served          =
|main_ingredient = [[Ginger root]], [[honey]] or [[molasses]]
|variations      =
|calories        =
|other           =
}}
[[File:Lebkuchenmännchen.jpg|thumb|Decorated gingerbread man]]
'''Gingerbread''' refers to a broad category of [[baked goods]], typically flavored with [[ginger root|ginger]], [[cloves]], [[nutmeg]], and [[cinnamon]] and sweetened with [[honey]], [[sugar]], or [[molasses]]. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a [[ginger snap]].<ref>{{cite book|title=The Oxford Companion to Sugar and Sweets|url=https://books.google.com/books?id=XPNgBwAAQBAJ|date=1 April 2015|publisher=Oxford University Press|isbn=978-0-19-931362-4}}</ref>

==Etymology==
Originally, the term ''gingerbread'' (from [[Latin]] {{Lang|la|zingiber}} via [[Old French]] ''{{Lang|fro|gingebras}}'') referred to preserved [[ginger]]. It then referred to a confection made with honey and spices. ''Gingerbread'' is often used to translate the French term ''[[pain d'épices]]'' ({{lit|spice bread}}) or the German and Polish terms ''[[Pfefferkuchen]]'' and ''[[Pryanik|Piernik]]'' respectively ({{lit|pepper cake}} because it used to contain pepper) or ''[[Lebkuchen]]'' (of unclear etymology; either Latin ''{{Lang|la|libum}}'', meaning "sacrifice" or "sacrificial bread," or German ''{{Lang|de|Laib}}'' for loaf or German for life, ''{{Lang|de|Leben}}''). Pepper is also referred to in regional names like Norwegian ''{{Lang|no|pepperkaker}}'' or Czech ''{{Lang|cs|perník}}'' (originally ''peprník'').<ref>{{Cite news|date=2010-04-14|title=Pardubický perník prý dovede probouzet lásku|work=Novinky.cz|url=https://www.novinky.cz/zena/zdravi/clanek/pardubicky-pernik-pry-dovede-probouzet-lasku-30686|access-date=2020-12-20}}</ref>

The meaning of ''gingerbread'' has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern [[cookie]], traditionally used to make [[Gingerbread man|gingerbread men]]. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in [[Amelia Simmons (author)|Amelia Simmons]]' 1796 cookbook, ''[[American Cookery]]''.<ref name=wilson>{{cite journal |last=Wilson |first=Tolford |title=Amelia Simmons Fills a Need: American Cookery, 1796 |journal=The William and Mary Quarterly |volume=14 |issue=1 |date=1957 |pages=16–30|doi=10.2307/1917369 |jstor=1917369 }}</ref>

==History==
[[File:CrispyGingerbreadCookies.jpg|thumb|[[Gingerbread man|Gingerbread men]]]]
[[File:02014 Die traditionelle Adventkirmes in Sanok.JPG|thumbnail|Gingerbread with [[royal icing]]]]
Gingerbread is claimed to have been brought to Europe in 992 AD by the [[Armenians|Armenian]] monk Gregory of Nicopolis (also called Gregory Makar and Grégoire de Nicopolis). He left [[Nicopolis]] (in modern-day western Greece) to live in [[Bondaroy]] (north-central France), near the town of [[Pithiviers]]. He stayed there for seven years until he died in 999 and taught gingerbread baking to French Christians.<ref>{{citation |title= A Dictionary of Miracles: Imitative, Realistic and Dogmatic" by Ebenezer Cobham Brewer}}</ref> It may have been brought to Western Europe from the eastern Mediterranean in the 11th century.<ref name=":0">{{Cite web|last=Fiegl|first=Amanda|title=A Brief History of Gingerbread|url=https://www.smithsonianmag.com/arts-culture/a-brief-history-of-gingerbread-50050265/|access-date=2020-12-20|website=Smithsonian Magazine}}</ref>

Since the 13th century, [[Torun gingerbread|Toruń gingerbread]] was made in Toruń, then [[State of the Teutonic Order]] (now [[Poland]]). It gained fame in the realm and abroad when it was brought to [[Sweden]] by German immigrants. In 15th-century Germany, a gingerbread [[guild]] controlled production.<ref>{{cite web |last=Anderson |first=L. V. |title=Why Do We Shape Gingerbread Cookies Like People? |url=http://www.slate.com/blogs/browbeat/2013/12/24/gingerbread_man_history_from_frederick_iii_to_elizabeth_i_to_l_frank_baum.html |department=Browbeat (blog) |work=[[Slate (magazine)|Slate]] |date=24 December 2013 |access-date=24 December 2013}}</ref> Early references from the [[Vadstena Abbey]] show that the Swedish [[nun]]s baked gingerbread to ease [[indigestion]] in 1444.<ref>{{cite web|title=Annas Pepparkakor : Pepparkakans historia|url=http://www.annas.se/artikel.asp?artikelId=34&strukturId=55|url-status=dead|archive-url=https://web.archive.org/web/20100310035724/http://www.annas.se/artikel.asp?artikelId=34&strukturId=55|archive-date=2010-03-10|access-date=2009-11-11}}</ref> It was the custom to bake white biscuits and paint them as [[window]] decorations. In England, gingerbread was also thought to have medicinal properties.<ref>{{cite web|title=What is the history of gingerbread?|url=http://www.enotes.com/gingerbread-reference/gingerbread|publisher=[[eNotes]]}}</ref> 16th-century writer John Baret described gingerbread as "a kinde of cake or paste made to comfort the stomacke."<ref name=":0" />

Gingerbread was a popular treat at medieval European festivals and fairs, and there were even dedicated gingerbread fairs.<ref name=":0" />

The first documented trade of gingerbread biscuits in England dates to the 16th century,<ref>{{Cite web |title=History of Gingerbread – Confectionary Chalet |url=https://www.confectionarychalet.com/history-of-gingerbread/ |access-date=2022-03-10 |language=en-US}}</ref> where they were sold in monasteries, pharmacies, and town square farmers' markets.  One hundred years later, the town of [[Market Drayton]] in Shropshire became known for its gingerbread, as is displayed on their town's welcome sign, stating that it is the "home of gingerbread". The first recorded mention of gingerbread being baked in the town dates to 1793, although it was probably made earlier, as ginger had been stocked in [[high street]] businesses since the 1640s. Gingerbread became widely available in the 18th century.

Gingerbread came to the Americas with settlers from Europe. [[Molasses]], less expensive than sugar, soon became a common ingredient and produced a softer cake.  The first printed American cookbook, ''[[American Cookery]]'' by Amelia Simmons, contained seven different recipes for gingerbread.<ref>{{Cite book|title=American cake : from colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes|last=Byrn, Anne|author-link=Anne Byrn|year=2016|isbn=9781623365431|pages=12–16|oclc=934884678}}</ref> Her recipe for "Soft gingerbread to be baked in pans" is the first written recipe for the cakey old-fashioned American gingerbread.<ref>{{cite journal |last=Wilson |first=Mary Tolford |title=Amelia Simmons Fills a Need: American Cookery, 1796 |journal=The William and Mary Quarterly |volume=14 |issue=1 |date=1957 |pages=16–30 |doi=10.2307/1917369 |jstor=1917369}}</ref>

==Varieties==

=== England and Scotland ===
[[File:GingerbreadCake.jpg|thumb|Gingerbread cake]]
In England, gingerbread may refer to a cake or a type of [[biscuit]] made with ginger. In the biscuit form, it commonly takes the form of a [[gingerbread man]]. Gingerbread men were first attributed to the court of Queen [[Elizabeth I of England|Elizabeth I]], who served the figurines to foreign dignitaries.<ref>[[Donald F. Lach]] (2010). "Asia in the Making of Europe, Volume II: A Century of Wonder. Book 3: The Scholarly Disciplines, Volume 2". p. 442. University of Chicago Press</ref> Today, however, they are generally served around Christmas. Gingerbread was a traditional confectionery sold at popular fairs, often given as a treat or token of affection to children and lovers "sweethearts" and known as a "fairing" of gingerbread – the name retained now only by [[Cornish fairings]]. This crisp brittle type of gingerbread is now represented by the popular commercial version called the [[ginger nut]] biscuit.{{Cn|date=March 2025}}

"Parliament cake" or "Parlies", a very spicy ginger [[shortbread]], were eaten (in the same way as salty snacks with beer), with whisky, rum or brandy, during midday breaks, by the members of the original (pre-1707) [[Parliament Square, Edinburgh|Scottish Parliament]], in a secret backroom (''[[But and ben|ben]] the hoose''),<ref>{{cite web |title=Ben – definition and meaning |url=https://www.collinsdictionary.com/dictionary/english/ben |website=Collins English Dictionary |access-date=22 March 2021 |language=en}}</ref> at a tavern and shop in Bristo Street in [[Edinburgh]]'s [[Potterrow]], behind the university, run by a Mrs Flockhart, [[Pseudonym|AKA]] ''Luckie Fykie'', the landlady who is thought to be the inspiration for Mrs Flockhart in [[Walter Scott]]'s [[Waverley (novel)|''Waverley'']].<ref>{{Cite web|url=https://books.google.com/books?id=vIQBAAAAYAAJ&q=Luckie+Fykie&pg=PA290|title=Traditions of Edinburgh|first=Robert|last=Chambers|date=October 27, 1825|publisher=W. & C. Tait|via=[[Google Books]]}}</ref><ref>{{cite news |last1=Spear |first1=Shirley |title=Shirley Spear's Scottish flavours: iced gingerbread for Hallowe'en |url=https://www.heraldscotland.com/life_style/15626299.iced-gingerbread-is-it-is-the-perfect-treat-for-halloween-guisers-shirley-spear/ |access-date=21 March 2021 |work=[[Herald Scotland]] |language=en |quote=Parlies, or Parliament cakes, were once baked and sold on Edinburgh's streets as far back as the 1800s, earning their name from their popularity among the judges, lawyers and businessmen who enjoyed one of these thick, crunchy, ginger biscuits with a whisky, rum or brandy at midday. Perhaps the hot ginger flavour helped to keep out the cold as they walked around Parliament Square in solemn discussion about the day’s business and politics. Eaten with a stiff drink, this must have been the original shivery bite.}}</ref><ref>{{cite book |last1=Chambers |first1=Robert |author1-link=Robert Chambers (publisher, born 1802) |title=Traditions of Edinburgh |date=1825 |publisher=W. & C. Tait |url=https://books.google.com/books?id=vIQBAAAAYAAJ&q=Luckie%20Fykie&pg=PA290 |access-date=21 March 2021 |language=en}}</ref><ref>{{cite web |last1=Wynn |first1=Suzanne |title=Gingerbread Recipes |url=http://www.campaignforrealfarming.org/2017/05/gingerbread-recipes/ |website=The Campaign for Real Farming |access-date=21 March 2021 |date=2017-05-09 |quote=The old hard style of Gingerbread was known in Edinburgh as Parliament cake.  The judges, lawyers and men of Parliament Square would meet for a midday break of whisky, rum or brandy accompanied by a salver of ginger biscuits or parties. Very strongly ginger-flavoured, to match the strong drink, the recipe appears in Meg Dodds (1826)...:  'With two pounds of the best flour dried, mix thoroughly one pound of good brown sugar and a quarter pound of ground ginger.  Melt a pound of fresh butter, add to it one of treacle, boil this, and pour it on the flour, work up a paste as hot as your hands will bear it, and roll out in very large cakes, the sixth of an inch thick or less; mark it in squares with a knife or paper-cutter, and fire in a slow oven.  Separate the squares while soft, and they will soon get crisp.' |archive-date=2021-10-26 |archive-url=https://web.archive.org/web/20211026090353/https://www.campaignforrealfarming.org/2017/05/gingerbread-recipes/ |url-status=dead }}</ref><ref name="jamieson-parliament-cake">{{cite book |last1=Jamieson |first1=John |title=An etymological dictionary of the Scottish language|date=1841|publisher=Andrew Shortrede |location=Edinburgh |page=191 |edition=2nd |url=https://books.google.com/books?id=c4VHAQAAMAAJ&pg=PA191 |access-date=10 May 2018}}</ref><ref>''The Oxford Companion to Food'', Alan Davidson. Oxford University Press, 2014 [https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA349&dq=%22parliament+cake%22+scotland&hl=en]</ref><ref>{{cite web |last1=Appleby-Donald |first1=Eli |title=Parlies or Parliament Cake – an old fashioned Scottish biscuit – The kitchen garden with Eli & Kate |url=https://www.eliapplebydonald.co.uk/blog/parlies-or-parliament-cake-an-old-fashioned-scottish-biscuit/ |website=The kitchen garden with Eli & Kate |access-date=21 March 2021 |quote=Parlies or parliament cakes (to give them their Sunday name) were the creation of Mrs Flockhart (locally known as Luckie Fykie) of Potterrow here in Edinburgh. She had a little general grocer shop and tavern (which incidentally is no longer there because the student union is now there) which was allegedly visited by esteemed gentlemen of the Scottish Parliament, including the father of Sir Walter Scott, allegedly. The story says that these gentlemen would visit the shop but head through the shop into the back rooms (or ''[[But and ben|ben]] the hoose'' as we would say), where they would drink whisky and eat parliament cake.  Mrs Flockhart’s parlies are described as crisp square cakes and she apparently offered round “snaps”.  So my version is not exactly accurate to hers, as mine are round, but they are tasty treats all the same. If you wanted to make yours square, you could roll the dough and cut it into squares. |archive-date=2 March 2021 |archive-url=https://web.archive.org/web/20210302181515/https://www.eliapplebydonald.co.uk/blog/parlies-or-parliament-cake-an-old-fashioned-scottish-biscuit/ |url-status=dead }}</ref> The recipe is mentioned in [[Christian Isobel Johnstone]]'s ''The Cook and Housewife's Manual'' (also known as [[Meg Dod]]'s Cookery)<ref>{{cite book |last1=Johnstone |first1=Christian Isobel |title=The Cook and Housewife's Manual, by Margaret Dods |date=1826 |url=https://archive.org/details/cookandhousewif00johngoog |access-date=21 March 2021 |language=English}}</ref> (1826) published under the pseudonym of "Mrs. Margaret Dods, of the Cleikum Inn, Saint Ronan's", evoking the character of Margaret Dods, the hostess of the Cleikum Inn in [[Walter Scott|Walter Scott's]] novel ''[[Saint Ronan's Well]]'' (1823). It was immensely popular, and in which, she used characters Scott's to give commentary on preparing national specialties.<ref>{{cite web |title=Johnstone, Isobel (1781–1857) |url=https://www.encyclopedia.com/women/dictionaries-thesauruses-pictures-and-press-releases/johnstone-isobel-1781-1857 |website=Encyclopedia.com |access-date=22 March 2021}}</ref><ref>{{cite web |title=Christian Isobel Johnstone |url=https://www.scottishwomenwritersontheweb.net/christian-isobel-johnstone-1 |website=Scottish Women Writers on the Web |access-date=22 March 2021 |archive-date=18 August 2020 |archive-url=https://web.archive.org/web/20200818135843/https://www.scottishwomenwritersontheweb.net/christian-isobel-johnstone-1 |url-status=dead }}</ref>

[[Parkin (cake)|Parkin]] is a form of soft gingerbread cake made with oatmeal and treacle which is popular in northern England, originating in [[Yorkshire]].{{Cn|date=March 2025}}

=== Americas ===
[[File:Spicy Gingerbread (Shirley G.) Handwritten 2024-05-21 103943 page 1.jpg|thumb|Spicy gingerbread recipe, Michigan {{circa|1950}}]]
In the United States, this form of gingerbread is sometimes called "gingerbread cake" or "ginger cake" to distinguish it from the harder forms. French [[pain d'épices]] is somewhat similar, though generally slightly drier, and involves honey rather than [[treacle]] and uses less spice than other breads in this category.{{Cn|date=March 2025}}

In Panama, a confection named ''yiyinbre'' is a gingerbread cake made with ginger and molasses; it is typical of the region of [[Chiriquí Province|Chiriquí]]. Another popular confection is ''quequi'' or ''queque'', a chewy biscuit made with ginger, molasses, and coconut.{{Cn|date=March 2025}}

In Brazil, "Pão de Mel", literally meaning honey bread, is a popular treat; it consists in a type of gingerbread made with honey and other spices in small circles with a chocolate covering and can be found traditionally filled with [[Dulce de Leche|doce de leite]].{{Cn|date=March 2025}}

=== Europe ===
{{More citations needed section|date=March 2025}}
[[File:015 Christmas gingerbread cookies in Austria - Austrian Christmas food.jpg|thumb|Austrian Christmas star-shaped gingerbread cookies]]In Germany gingerbread is made in two forms: a soft form called [[Lebkuchen]] and a harder form, particularly associated with carnivals and street markets such as the Christmas markets that occur in many German towns. The hard gingerbread is made in decorative shapes, which are then further decorated with sweets and icing. The tradition of cutting gingerbread into shapes takes many other forms and exists in many countries, a well-known example being the [[gingerbread man]]. Traditionally, these were [[dunk (biscuit)|dunked]] in [[port wine]].

At [[Oktoberfest]] in [[Munich]], it is customary for men to buy large gingerbread cookies in the shape of a heart, with a ribbon for their sweetheart to wear around their neck. The cookies are iced with romantic phrases like "''{{Lang|de|Ich liebe dich}}''" (I love you).

[[File:Wiesn-Herz.JPG|thumb|Gingerbread hearts from Oktoberfest]]

In [[Ashkenazi Jews|Ashkenazi Jewish]] cuisine, the [[Lekach|honey cake]] eaten at [[Rosh Hashanah]] (New Year) closely resembles the Dutch ''peperkoek'' or the German ''Lebkuchen'', though it has wide regional variations.

In [[Switzerland]], a gingerbread confection known as "biber" is typically a two-centimeter (approximately ¾ of an inch) thick rectangular gingerbread cake with a [[marzipan]] filling. The cantons of [[Appenzell]] and [[St. Gallen]] is famous for biber, which are artfully adorned with images of the Appenzell bear or the St. Gallen cathedral respectively by engraving or icing.

In the [[Netherlands]] and [[Belgium]], a soft and crumbly gingerbread called ''[[peperkoek]]'', ''kruidkoek'' or ''ontbijtkoek'' is popularly served at breakfast time or during the day, thickly sliced and often topped with butter.

In the [[Nordic countries|Nordic]] and [[Baltic states|Baltic]] countries, the most popular form of ginger confection is the ''pepperkaker'' ([[Norwegian language|Norwegian]]), ''pepparkakor'' ([[Swedish language|Swedish]]), ''peberkager'' ([[Danish language|Danish]]), ''piparkökur'' ([[Icelandic language|Icelandic]]), ''piparkakut'' ([[Finnish language|Finnish]]), ''piparkūkas'' ([[Latvian language|Latvian]]) or ''piparkoogid'' ([[Estonian language|Estonian]]). They are thin, brittle biscuits that are particularly associated with the extended Christmas period. In Norway and Sweden, pepperkaker/pepparkakor are also used as window decorations (the pepperkaker/pepparkakor are a little thicker than usual and are decorated with glaze and candy). Many families bake pepperkaker/pepparkakor/brunkager as a tradition.[[File:Тульский пряник.jpg|thumbnail|[[Tula pryanik|Tula gingerbread]]]]In [[Russia]], a gingerbread maker was first mentioned in [[Kazan]] cadastres in 1568.<ref>{{Cite book|title=Slovar' russkogo jazyka XI-XVII vv| publisher=Nauka |year=1995 |location=Moscow |page=31 |volume=21}}</ref> Gingerbread confections are called ''[[pryanik]]i'' (sg. ''pryanik''), derived from the Russian term for 'spices'. Historically three main centers of gingerbread production have developed in the cities of [[Vyazma]], [[Gorodets, Nizhny Novgorod Oblast|Gorodets]], and [[Tula, Russia|Tula]]. Gingerbreads from [[Tver]], [[Saint Petersburg]], and [[Moscow]] were also well known in the [[Russian Empire]]. A classic Russian gingerbread is made with rye flour, honey, sugar, butter, eggs and various spices; it has an embossed ornament or text on the front side with [[royal icing]].<ref>{{Cite web|url=http://www.the-village.ru/village/food/chief-at-home/120527-maksim-syrnikov-pryaniki-i-sbiten|title=Chef doma: Pryaniki i sbiten' Maksima Syrnikova|date=14 December 2012|access-date=11 December 2015 |publisher=The Village}}</ref> A Russian gingerbread can also be shaped in various forms and stuffed with [[Fruit preserves|varenje]] and other sweet fillings.[[File:PL gingerbread from Torun.jpg|thumb|Traditional [[Toruń gingerbread]]]]In [[Poland]], gingerbreads are known as ''pierniki'' (singular: piernik). Some cities have traditional regional styles. [[Toruń gingerbread]] (''piernik toruński'') is a traditional Polish gingerbread that has been produced since the Middle Ages in the city of Toruń. It was a favorite delicacy of [[Frédéric Chopin|Chopin]] when he visited his godfather, [[Fryderyk Florian Skarbek]], in Toruń during school vacation. Kraków gingerbread is the traditional style of the former Polish capital.

In the [[Czech Republic]], gingerbread is called ''{{Lang|cs|perník}}'' and it is a popular Christmas biscuit and a decoration. Common shapes include hearts, stars and animals and [[gingerbread house]]s are also popular. Towns associated with ''{{Lang|cs|perník}}'' include [[Pardubice]]<ref>{{cite web |url=http://pardubickypernik.cz/ |title = Úvodní stránka}}</ref> and [[Miletín]].

In [[Romania]], gingerbread is called ''turtă dulce'' and usually has sugar glazing.

A variety of gingerbread in [[Bulgaria]] is known as ''меденка'' ("made of honey"). Traditionally the cookie is as big as the palm of a hand, round and flat, and with a thin layer of chocolate. Other common ingredients include honey, cinnamon, ginger, and dried clove.
[[File:Mykolajchyky-2005-1.jpg|thumb|Ukrainian Mykolajchyky]]
[[File:Ukrainian Christmas pink gingerbread.jpg|thumb|Ukrainian Panyanky]]
In [[Ukraine]], ''[[medivnyk]]'' ("made of honey") means either dry honey cookie (a ''[[pryanik|prianyk]]'', also called ''medyanyk'') or a spongy honey cake (a fruitcake).  ''Mykolaychyky'' are traditional Western Ukrainian cookies or gingerbread that are baked for St. Nicholas Day and given to children.<ref>[https://shuba.life/ru/recipes/17047-medovye-nikolajchiki-k-prazdniku-klassicheskij-recept-ot-darii-cvek Медовые николайчики к празднику — классический рецепт]</ref><ref>[https://parafia.org.ua/mediateka/fotogalereya/mykolajchyky/ Миколайчики]</ref> ''Panyanky'' usually baked for Christmass eve in Eastern Ukraine. They are pink because they are colored with beet juice.<ref>[https://www.okhtyrka.net/content/view/9658/236/ Від Різдва до Маланки]</ref>

==See also==
<!-- PLEASE RESPECT ALPHABETICAL ORDER -->
{{div col|colwidth=30em}}
* [[Aachener Printen]]
* [[Dutch carnival cake]]
* [[Ginger snaps]]
* [[Gingerbread Museum]]
* {{annotated link|Lebkuchen}}
* {{annotated link|Licitar}}
* [[List of sweet breads]]
* {{annotated link|Ontbijtkoek}}
* {{annotated link|Pain d'épices}}
{{div col end}}

==References==
{{Reflist}}

==External links==
{{Wiktionary}}
* [http://search.dmoz.org/cgi-bin/search?search=gingerbread Gingerbread]{{dead link|date=October 2017 |bot=InternetArchiveBot |fix-attempted=yes }} at the [[Open Directory Project]]
* [http://foodhistorjottings.blogspot.com/search/label/Block%20Gingerbread Dundee gingerbread through the ages]
* [https://www.visitnorway.com/media/news-from-norway/see-the-worlds-largest-gingerbread-city/ The world’s largest gingerbread town]

{{Cakes}}{{Christmas}}{{Authority control}}

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