Recipe

Pokerounce Recipe

Add Step-by-Step Photos	Tuilelaith / All my dishes 1 year, 7 months ago PERIOD: England, 15th century \| SOURCE: Harleian MS 279 \| CLASS: Authentic - DESCRIPTION: Honey & pine nuts on toasted white bread Prep:10m Cook:30m Servings:6	Tuilelaith
	medieval

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Ingredients

INGREDIENTS:

Honey

Ginger

Cinnamon

Galingale

1 whole loaf white bread

Pine nuts

DIRECTIONS:

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!

Directions

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.

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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

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http://en.wikipedia.org/wiki/Galangal

From Wikipedia, the free encyclopedia

Kaempferia galangaGalangal: It is a rhizome with culinary and medicinal uses, best known in the west for its appearance in Thai cuisine and other Southeast Asian cuisine. Though it resembles (and is related to) ginger in appearance, it tastes little like ginger. In its raw form, galangal has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available as a powder from vendors of Asian spices and is also available whole, cut or powdered from vendors of herbs. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant. Galangal is also known as laos (its Indonesian name), galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes).

The word galangal, or its variant galanga is used as a common name for all members of the genus

Alpinia, and in common usage can refer to four plants, all in the Zingiberaceae (ginger family):

Alpinia galanga or greater galangal

Alpinia officinarum or lesser galangal

Kaempferia galanga, also called lesser galangal or sand ginger

Boesenbergia pandurata, also called Chinese ginger or fingerroot

Alpinia galanga is also known as Chewing John, Little John Chew and galanga root. It is used in folk medicine and in voodoo charms (see John the Conqueror for related lore).

Lesser Galangal (Alpinia officinarum)Galangal oil is also used in various oils for anointing.

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