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Pynade



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This stuff is sweet... I mean it... really! It's essentially candied chicken. This would be an excellent side dish, but is most certainly way, way too sweet to be the main dish. Did I mention that it's very sweet? If you serve this to a diabetic then please have an ambulance ready.

For something less ... unusual, you can leave out the chicken and quadruple (or more) the quantity of pine nuts and you'll have something similar to peanut brittle.


Ingredients


Method

Boil chicken and cut into one inch cubes. Put honey, spices, and pine nuts into a saucepan and bring to a boil. Keep boiling the mixture until it reaches 300°F (what's called "hard crack stage" in candy making). Mix in chicken, making sure it is evenly coated, and pour onto a baking sheet or piece of aluminum foil. Allow to cool and then break it into pieces and serve.




Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pynade. Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caste ther-to; & take chyconys y-sothe, & hew hem in grece, & caste ther-to, & lat sethe y-fere; & then lat droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then putte it on a chargere tyl it be cold, & mace lechys, & serue with other metys; & if thou wolt make it in spycery, then putte non chykonys ther-to.




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