Pine Nut Candy
Candied Pine Nuts in Ginger - contributed by Michael Hobbes

Original recipe from Platina:

De Nucibus Pineis. Pine kernels come from pine cones from which the resin has been extracted and, taken with food, engender the best humours, quench thirst, take away stomach upset and purge the urine. 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.

- Andrews, E.B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.

Modern recipe:

  • Pine Nuts
  • Raisins
  • Honey
  • Ginger
  • Bread Crumbs 
Clarify the honey and bring it to a slow boil. Grate fresh ginger root in to taste and stir frequently. Next, grate stale bread into the honey until very thick. Remove from flame and stir in pine nuts and raisins. While still warm and flexible, shape into pans and put in the cooler to chill. When thoroughly chilled, cut in 1” squares and serve. Make certain to serve chilled because they get sticky when warm.

Pine Nut Candy is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

A Boke of Gode CookeryThe Historical Cookery Page

Pine Nut Candy © 1998 Michael Hobbes | This page © 2000 James L. Matterer

The Historical Cookery Page
ALL GODE COOKERY RECIPES

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence