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History Cookbook: Pokerounce

This recipe is in categories Normans / Medieval, Desserts, Vegetarian
About this recipe
Healthiness : (136 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

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Name: Mr Jack 9th December 2013
this was very helpful
Name: Jasmine 14th February 2013
Name: Cat 9th March 2010
If you have adult help and make this with some beeswax (honeycomb) melted into the honey it sets very chewy, and can be chewed for ages like a mediaeval chewing gum. Spit the wax out at the end though, and use an old saucepan as beeswax is vey hard to clean out of the pan.
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