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.
Pine Nut Candy is featured in Coronation Feast of H.R.H Kenna
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.
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Pine Nut Candy © 1998 Michael Hobbes | This page © 2000 James L. Matterer
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