How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Payn Ragoun
Curye on Inglysch p. 113
(Forme of Cury no. 68)
63
Take hony and sugur cipre and clarifie it
togydre, and boile it with esy fyre, and kepe it wel
fro brennyng. And whan it hath yboiled a while,
take vp a drope þerof wiþ þy fyngur and do it in
a litel water, and loke if it hong togydre; and take
it fro the fyre and do þerto pynes the triddendele
& powdour gyngeuer, and stere it togydre til it
bigynne to thik, and cast it on a wete table; lesh it
and serue it forth with fryed mete, on flessh dayes
or on fysshe dayes.
1 c honey 1 c pine nuts
1 c sugar 2-3 t ginger
Mix honey and sugar, cook over low heat,
stirring frequently, until temperature reaches
270°, stirring constantly once it is over 250°;
about ½ hour. Test by dropping small amount
of syrup into water to see if it holds shape.
Remove from heat, add pine nuts and ginger.
Spread onto wet marble slab. Let cool until it
can be cut into pieces, then serve. Result is
very stretchy, almost like taffy.
Pynade
Curye on Inglysch p. 79
(Diuersa Servicia no. 91)
For to make a pynade, tak hony and rotys of
radich & grynd yt smal in a morter, & do to þat
hony a quantite of broun sugur. Tak powder of
peper & safroun & almandys, & do al togedere.
Boyl hem long & held yt on a wet bord & let yt
kele, & messe yt & do yt forth.
4 radishes = 2 ½ oz ½ c brown sugar
½ c honey ½ t pepper
1 c slivered almonds 10 threads saffron
Cut radish up small, put it in the spice
grinder or a mortar with ¼ c honey and grind
small. Slightly crush the almonds. Mix all
ingredients in a small pot. Simmer, stirring,
until candy thermometer reaches between
250° and 270°. Dump out in spoonfuls onto a
greased marble slab or a wet cutting board—
the latter works if you have gotten up to 270°
but sticks at 250°. Let it cool.
I got it to 270° without serious scorching
by stirring continuously near the end. When it
cools fully, the 250° is firm but chewable, the
270° between chewable and crunchy.
On Pine Kernels
Platina p. 42 (book 3)
They are often eaten with raisins and are
thought to arouse hidden passions; and they have
the same virtue when candied in sugar. Noble
and rich persons often have this as a first or last
course. Sugar is melted, and pine kernels, covered
with it, are put into a pan and moulded in the
shape of a roll. To make the confection even more
magnificent and delightful, it is often covered
with thin gold leaf.
½ c = 2 ¾ oz pine nuts ½ c sugar
Heat the sugar in a frying pan about 10
min, until it carmelizes to a light brown,
stirring as necessary. Stir in the pine nuts.
Shape roughly into long, thin shapes with a
spoon and/or spatula. When it is cool enough
to touch but still soft, roll them between your
wet hands to get cylinders. This is a guess at
what he means by "the shape of a roll" and
could easily be wrong—you could try to find
a pan that would provide the shape instead.
The Recipe for Sesame Candy
Mappae Clavicula p.71
The recipe for sesame candy. Put white pure
honey near a moderate fire in a tinned pan and
stir it unceasingly with a spatula. Place it
alternately near the fire and away from the fire,
and while it is being stirred more extensively,
repeatedly put it near and away from the fire,
stirring it without interruption until it becomes
thick and viscous. When it is sufficiently
thickened, pour it out on a slab of marble and let
it cool for a little. Afterwards, hang it on an iron
bolt and pull it out very thinly and fold it back,
doing this frequently until it turns white as it
should. Then twist and shape it on the marble,
gather it up and serve it properly.
1 c honey ⅜ c sesame seeds