Payne Ragoun

Fourme of Curye [Rylands MS 7] (England, 1390)

.lxvj. Payne ragoun. Tak hony suger cypres & clarifye it to gider & boyle it with esye fyre & kepe it wel from brennyng & whan hit hath y boyled a whyle tak up a drope ther of with thy fynger & do hit in a litul water & loke yf it hong to gider & tak hit fro the fyre & do therto pynes the thryddendel* & poudour ginger, & stere it to gyder tyl hit bigyne to thyk and cast it on a wete table, lesche hit & serve hit forth with fryed mete, on flesch day or on fysch dayes.

Payn Ragoun. XX.III. VII. Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope þerof wiþ þy fyngur and do it in a litel water and loke if it hong togydre. and take it fro the fyre and do þerto the thriddendele* an powdour gyngener and stere it togyder til it bigynne to thik and cast it on a wete table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes.

*thriddendele = third part. According to Hiett and Butler, in the glossary of Curye on Inglysch, thriddendele means the third part, so: for every two parts of honey, add one part of pine nuts, and add powdered ginger thereafter.

Ancient Cookery [Arundel 334] (England, 1425)

Payn ragun. Take clarified honey, and sugur cypre, and boyle hom togedur with esy fire, that hit brenne (burn) not, and when hit hafe boylet awhile take up a drope, and do hit in a lytel watur, and loke if it honge togedur; then take hit from the fyre, and do therto a gret quantitie of pynes, and pouder of ginger, and stere hit well togeder, tyl hit begynne to thik (lo thicken) ; then take and cast hit on a wete table, and leche hit, and serve hit forthe with roste on flessh day, or fried mete on fyfsh day.

De honesta voluptate et valetudine ("On honourable pleasure and health", Platina, ca 1465, printed 1475)

De Nucibus Pineis. Pine kernels come from pine cones from which the resin has been extracted and, taken with food, engender the best humours, quench thirst, take away stomach upset and purge the urine. They are often eaten with raisins and are thought to arouse hidden passions; and they have the same virtue when candied in sugar. Noble and rich persons often have this as a first or last course. Sugar is melted and pine kernels, covered with it, are put into a pan and moulded in the shape of a roll. To make the confection even more magnificent and delightful, it is often covered with thin gold leaf.
- Andrews, E.B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.