Spiced Honey Walnuts
Source: Libro della cucina del secolo XIV, a collection of 14 th Century Italian recipes.
Original:
Dele mele bullito co le noci, detto nucato. Togli mele bullito
e schlumato, con le noci unpoco peste e spezie cottte insieme: bagnati
la palma de la mano coll'acqu et estendilo: lassa freddare a dil a mangiare.
E puoi ponere mandole e avellane in luogo di noci .
Translation: (from The Medieval Kitchen Recipes from France and Italy)
Of honey boiled with walnuts, known as nucato. Take honey, boiled and
skimmed, with slightly crushed walnuts and spices, boiled together:
wet the palm of your hand with water and spread it out; let it cool,
and serve. And you can use almonds of filberts in place of walnuts.
My Interpretation:
5 Cups honey
2 Tbsp powdered ginger
|
2 Tbsp ground cinnamon
32 oz whole walnuts |
Placed honey in pot and heat until honey reaches a hard crack stage
(Use a candy thermometer). Add spices and walnuts. Spoon out onto parchment
to cool and harden.
Note:
I found it easier to add the spice and especially the nuts after
the honey reached the hard crack stage, thus avoiding scorching the
nuts.
Works Referenced:
On The Observance of Foods (De obseruatione ciborum), Anthimus,
translated and edited by Mark Grant, Prospect Books, 1996
The Medieval Kitchen Recipes from France and Italy, Odile Redan,
Francoise Sabban & Silvana Serventi, Translate by Edward Schneider,
The University of Chicago Press, 1998
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