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Payn Ragonn
Payn Ragonn is a traditional Medieval recipe for a classic sweetmeat or candy made from a blend of sugar, honey, pine nuts, breadcrumbs and ginger that, in Medieval times, was used as an accompaniment to fried meat or fish. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Payn Ragonn.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Payn Ragonn
(from A Forme of Cury)
Take hony sug9 cypɼ9 +̅ clarifye it to gyd9 +̅ boyle it with exsye fyr9 +̅ kepe it wel fom bre̅ny̅g +̅ whan hit hath y boyled a while tak vp a dɼope þ9 of wt þ^y fyng9 +̅ do hit in a litel wat9 +̅ loke yf it hong to gid9 +̅ tak hit fɼo þe fyre +̅ do þ9to pyn9 þe þryddendel +̅ poudo9 ȝ̅ȝ̅ · +̅ xsteɼ9 it to gyd9 tyl hit bigy̅ne to thyk and caxst it on a wete table · lexsshe hit +̅ s9ue hit foɼth wt fɼyed mete · on flexssh day or on fyxssh dayes·
Translation
Take honey, Cypriot sugar and clarify them together and boil it over a gentle fire, ensuring that it does not burn and when it has boiled a while take out a drop of it with your finger and add to a little water and ensure it hangs together and take it off the heat and add to it a third part [of bread] and ground ginger and stir it together until it begins to thicken and pour it on a wet table. Slice it and serve it forth with fried meat on a flesh day or on fish days.
Modern Redaction
Ingredients:
200g white sugar
4 tbsp clear, runny, honey
125ml water
1 1/2 tbsp pine nuts, coarsely ground
100g soft white breadcrumbs (must be very fine)
1 tsp ground
ginger
Method:
Combine the sugar, honey and water in a pan. Bring to a simmer and skim the surface then continue boiling until a confectioner's thermometer reads 110°C. Immediately turn the mixture into a heat bowl and whisk briskly for about 3 minutes then beat in the pine nuts, breadcrumbs and ground ginger until completely incorporated.
Turn the resultant mixture onto a greased shallow baking tin (or a marble slab moistened with water) and allow to harden. Cut into small slices and serve.
Today this would be considered a 'sweetmeat' and served as a snack or treat, but in Medieval times it seems that it was served as an accompaniment to fried fish or meat.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
