Pynade or Pynnonade

(or Pinionade, pynenade, pynioniade, pynnonade, pynonad, pynyonade)

A confection of spiced pine nuts cohered into a mass. In one receipt (Cury 1390) fixed with egg, in another (Austin 1440) with honey, perhaps like modern nut brittle, with the advice that "if thou wolt make it in spycery (ie, as a sweetmeat), then put not chickens thereto."

Known also from the Exchequer records of 1329

Original Receipt from Fourme of Curye 1390

PYNNONADE [1]
Take Almandes iblaunched and drawe hem sumdell thicke [2] 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.
[1] Pynnonade. So named from the Pynes therein used. [2] sumdell thicke. Somewhat thick, thickish.

Forme of Cury (England, 1390)

XXXII - For To Make A Pynade Or Pyvade. Take Hony and Rotys [roots] 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.

Two Fifteenth-Century Cookery-Books (England, 1430)

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.

Pynade. Take Hony & good powder ginger, & Galyngale, & cinnamon, powder pepper, & graynys of parys, & boil y-fere; than take kyrnelys of Pynotys & caste thereto; & take chyconys y-sothe, & hew them in grease, & caste thereto, & let seethe y-fere; & then let droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then put it on a chargere tyl it be cold, & mace [make] lechys, & serve with other metys; & if thou wolt make it in spycery, then put not chickens thereto.

Recipe by Daniel Myers

This is the normal (i.e. candy) version of the recipe, which leaves out the chicken (yes, there's a medieval recipe for chicken brittle). The result is a sort of "pine nut brittle" with a pleasant spice flavor.

2 cups honey 
1/4 tsp. ginger 
1/2 tsp. galengale 
1/4 tsp. cinnamon (canelle) 
1/4 tsp. black pepper 
1/4 tsp. grains of paradise 
1 cup pine nuts 

Put honey, spices, and pine nuts into a saucepan and bring to a boil. Keep boiling the mixture until it reaches 300°F (what's called "hard crack stage" in candy making). Pour onto a baking sheet or piece of aluminum foil. Allow to cool and then break it into pieces and serve.