Tuesday, August 6, 2013

Recipes from the Wagstaff Miscellany - 58 Pynonade

Recipes from the Wagstaff Miscellany (Beinecke MS 163)

This manuscript is dated about 1460.

The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.

Images of the original manuscript are freely available on the Yale University Library website.

I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.

Copyright © 2013 by Daniel Myers, MedievalCookery.com


58. Pynonade
Take mylke of almonde drawyne withe swete brothe do ther to pynes a grete dele then take wardons quinsys & costardys sodyne & groundyne and drawyne thorow a streynour withe wyne & good pouders do to gedyr boyle hit serve hit forthe.


This recipe is not like any other in medieval cookbooks.  It might be a cross between another pineade recipe and one for quinade (made from quince), but there's no clear evidence to prove such.  The closest of the pinade recipes is probably the following one from Forme of Cury.
Pynnonade. XX.II. XI. Take Almandes iblaunched and drawe hem sumdell thicke with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel.  [Forme of Cury (England, 1390)]

As an illustration of how different pineade recipes can be, here are two others.
XXXII - For To Make A Pynade Or Pyvade. Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold yt in a wet bord and let yt kele and messe yt and do yt forth.  [Forme of Cury (England, 1390)]

iij - Pynade. Take Hony and gode pouder Gyngere, and Galyngale, and Canelle, Pouder pepir, and graynys of parys, and boyle y-fere; than take kyrnelys of Pynotys and caste ther-to; and take chyconys y-sothe, and hew hem in grece, and caste ther-to, and lat sethe y-fere; and then lat droppe ther-of on a knyf; and 3if it cleuyth and wexyth hard, it ys y-now; and then putte it on a chargere tyl it be cold, and mace (Note: A. make) lechys, and serue with other metys; and 3if thou wolt make it in spycery, then putte non chykonys ther-to.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The first one, which calls for radishes, is an oddity in that it doesn't call for pine nuts.  The second one is the infamous "chicken brittle" recipe, which I believe to be one of the worst copy errors ever.

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