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History Cookbook: Pokerounce

This recipe is in categories Normans / Medieval, Desserts, Vegetarian
About this recipe
Healthiness : (156 votes)
Comments: This is quite easy. The honey is warmed not boiled.
Preparation Time: 5
Cooking Time: 5
Number of servings: 4
Serving suggestions: We liked it with a little cream or even ice cream.
This is a vegetarian recipe

A medieval sweetmeat to be eaten at the end of a meal. Sugar was an expensive luxury and honey sweetened foods were popular. The range of imported spices used would still make this an expensive dish. Galingale is an aromatic spice, a little like ginger, but worth using if you can get it.

This is not unlike modern honey dishes which you might know, such as baklava.

  • 170g honey
  • 1/2 tsp ground ginger, cinnamon, nutmeg
  • 1/2 tsp galingale (add more ginger if you cannot get this)
  • a pinch ground black pepper (this gives heat but can't be tasted)
  • a handful of pinenuts
  • 4 thick slices of brown bread
Weigh the honey by weighing the empty saucepan, then spoon the honey in while it is on the scales.
  • Weighing scales
  • Teaspoon
  • Saucepan
  • Four plates
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Put the honey in a saucepan
  2. Add the spices and warm the mixture. Do not overheat or it will caramelise
  3. Toast the bread lightly, cut into squares and arrange on 4 plates
  4. Spoon over the spiced honey
  5. Arrange the pine-nuts on top (If you put the nuts on first they are washed off by the honey)
Pokerounce - print view  Pokerounce - print view

If you tried this recipe and liked it, tell us about it
There are 4 comments for this recipe.
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Name: Sophie 20th May 2019
Good you do not need ground ginger

Name: Mr Jack 9th December 2013
this was very helpful
Name: Jasmine 14th February 2013
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