History Cookbook: Pokerounce

Healthiness : (141 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
  

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)

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
cool

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