SC - Re: Roundels and Tablecoths
RuddR@aol.com
RuddR at aol.com
Sat Jun 17 08:00:59 PDT 2000
Talk to Lady Constance (I know you're lurking out there somewhere,
dear!). Pynade was one of her entries at Artemisia's Kingdom A&S. She
did -oooh- maybe a dozen varieties, experimenting with different fruits
and such. Quite nummy!
- --Maire
Robin Carroll-Mann wrote:
>
> And it came to pass on 16 Jun 00,, that Serian wrote:
>
> > OOH! honey & ginger! Well, that will be on my experiment
> > list.
>
> One of the recipes in the 14th century confectionary manual is
> Pinyonada de Mel -- a kind of nougat made by coating pine nuts with
> honey that has been heated to the hard-crack stage, and flavored with
> chopped fresh ginger, and a little powdered cinnamon, cloves, nutmeg,
> and mace.
>
> One of these days, I'll get back to trying this one. I got tired of
> scorching the honey, and besides, I'm trying to take off the weight I
> gained over the winter.
>
> If anyone else would like to give it a try, it's a pound of pine nuts to a
> pound of honey. No quantities given for the spices. The instructions go
> into a lot of detail about how to blanch the nuts and clarify the honey
> (which is unnecessary if you're starting with store-bought). Heat the
> honey until a bit dropped into cold water breaks like glass. Remove
> from heat, and stir in the spices and the nuts. Cast it into boxes.
> (Although the recipe does not say so, it can also be shaped into little
> clusters, once it is cool enough to handle, but warm enough to still be
> soft. There are other candied nut recipes in the same cookbook,
> including a pinyonada made with sugar-syrup, which are to be sliced
> and shaped into rounds as one pleases.)
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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