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Pynnonade (A Dish of Pine Nuts)
Pynnonade (A Dish of Pine Nuts) is a traditional Medieval recipe for a classic dish of a custard made from almond milk and egg yolks that's flavoured and decorated with toasted pine nuts. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Dish of Pine Nuts (Pynnonade).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Beef RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Pynnonaꝺe
(from A Forme of Cury)
Ꞇ almaꝺꝯ y blaceꝺ +̅ ꝺrawe ē ỽp u̅ꝺel ꞇye wiþ goꝺe bɼoꞇ oþꝰwꞇ watꝯ +̅ eꞇ on þe fyr +̅ eeþ iꞇ. caſt þꝯꞇo ꝫoles of ayꞅo yꝺꞅawe · ꞇa pynes fryeꝺ oyle oþꝯ gꞅece +̅ ꝺo þꝯꞇo wiꞇe pouꝺo ꝺouce · ug +̅ alꞇ . +̅ colo iꞇ wꞇ aleneꞇ a litule ·
Translation
A Dish of Pine Nuts
Take blanched almonds and boil them up somewhat thick with good broth or with water and set on the fire and boil it. Add the yolks of eggs that have been strained. Take pine nuts fried in oil or in lard and add white powder douce, sugar and salt and colour it a little with alkanet.
Modern Redaction
In essence this is a savoury custard made from almond milk and egg yolks that's flavoured with toasted pine nuts.
Ingredients:
250g ground
almonds
600ml hot
good broth or boiling water
3 egg yolks
6 tbsp toasted pine nuts
red food colouring (optional)
Method:
Combine the almonds and boiling water and allow to steep for five minutes, stirring occasionally. You can then either sieve the mixture to remove any coarse grains or you can blend the mixture until smooth in a blender (this is the preferred option).
Place the almond milk back in a pan and bring to a simmer. Beat the egg yolks in a bowl and add a ladleful of the hot almond milk to temper. Beat to combine then scrape the egg mixture into the pan with the almond milk. Heat gently, stirring constantly, until the custard has thickened (do not boil).
Stir in the pine nuts, add a few drops of red food colouring, turn into a bowl and serve. This can be made either savory (with the meat broth) or sweet if using water (you could also add wine).
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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