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This is the normal (i.e. candy) version of the recipe, which leaves out the chicken. The result is a sort of "pine nut brittle" with a pleasant spice flavor.

2 cups honey
1/4 tsp. ginger
1/2 tsp. galengale
1/4 tsp. cinnamon (canelle)
1/4 tsp. black pepper
1/4 tsp. grains of paradise
1 cup pine nuts

Put honey, spices, and pine nuts into a saucepan and bring to a boil. Keep boiling the mixture until it reaches 300°F (what's called "hard crack stage" in candy making). Pour onto a baking sheet or piece of aluminum foil. Allow to cool and then break it into pieces and serve.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pynade. Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caste ther-to; & take chyconys y-sothe, & hew hem in grece, & caste ther-to, & lat sethe y-fere; & then lat droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then putte it on a chargere tyl it be cold, & mace lechys, & serue with other metys; & if thou wolt make it in spycery, then putte non chykonys ther-to.

Published: February 16, 2003



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