[Sca-cooks] "Risen Sweet"

[Susan Lord Williams]

I am working on a recipe from the 13th century Al-Andalus Cookbook No. 184 which I cannot figure out. Please see my interpretation so far: http://www.medievalspanishchef.com/

Perhaps it is peanut brittle without the peanuts or it could be a meringue. I can’t get it right because i think I need to heat the honey up to hard ball on the candy thermometer but it boils at about 80º.
 
So I tried baking it like meringue in the oven and it turns out sticky - rather llke underdone brownies - quite hummy!
Perry’s translation is:

184. Risen Sweet

Boil good honey on a moderate fire, and when it melts, strain it in a woollen kerchief, then return to the pot and stir with a brass rod having a thick end so that it does not burn. If the honey is from the comb, take the whites of six eggs, and if not from the comb the whites of ten, and beat by hand without the yolks until the foam rises from them. Let the honey cool well and throw onto it, then return to the fire and stir with the rod unceasingly until it whitens well. Then take the pot off the fire and put a big frying pan or an appointed pot [viz. another pot] on the fire and fill with fresh oil so that it warms well. Then throw khabîs in it, then take it out quickly with a slotted spoon. And if the leaves of the khabîs are whole, throw in leaf after leaf and take them out. Put on a board to cool, and when cool, break up fine, then throw onto the honey, [p. 29 recto] thickened, and mix with it, and the amount of what is thrown in per kail of honey is two ratls of khabîs. Leave it until it thickens and cools, and clarify it, and use it, God willing. And also, you can peel sesame and toast it a little and put it in place of the khabis and thicken the honey with the whites of twenty or more eggs, God willing.

Perry says a brass rod is needed, Huici says copper. Either way I have neither available.

What is the key to this?  How do I translate it? 

Any suggestions are most welcome.