Pokerounce

PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic

DESCRIPTION: Honey & pine nuts on toasted white bread

ORIGINAL RECEIPT:

.xxxvj. Pokerounce. Take Hony, & caste it in a potte tyl it wexe chargeaunt y-now; take & skeme it clene. Take Gyngere, Canel, & Galyngale, & caste þer-to; take whyte Brede, & kytte to trenchours, & toste ham; take þin paste whyle it is hot, & sprede it vppe-on þin trenchourys with a spone, & plante it with Pynes, & serue forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

GODE COOKERY TRANSLATION:

Pokerounce. Take honey, and cook it in a pot until it grows thick; take and skim it clean. Take Ginger, Cinnamon, & Galingale, & add there-to; take white Bread, & cut two trenchers, & toast them; take your paste while it is hot, & spread it upon your trenchers with a spoon, and top it with Pine nuts, & serve forth.

INGREDIENTS:

• Honey
• Ginger
• Cinnamon
• Galingale
• 1 whole loaf white bread
• Pine nuts

Cut off the top, bottom, and sides of the bread. Cut the remaining loaf lengthwise into pieces the same width and length of the loaf but about an inch thick; choose the best two and lightly toast them in an oven or broiler; set aside. Heat the honey in a large pot; skim off any scum that rises to the surface. When the honey has thickened, spread it onto the toast with a spoon, then top with pine nuts. Serve forth!