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To Make Pignolate


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make Pignolate. Take pine nuts that have been well washed & put before the fire, & are a little dry, then take a pound of sugar melted with rose water, & cook it a long time that it is perfect for casting, then draw it away from the fire, then take four ounces of pine nuts chopped with a large knife, then cast them into the sugar & mix well together with five or six spoons of whipped egg whites, then cast with a spoon on the ostyes in little piles, two spoons full to each pile, & gild them thereon, if you want to put a little musk therein they can be made so.

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