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Showing posts from April, 2018

Harleian MS. 279 (ab 1430) - .xxxxix. Sardeyneȝ - Sugared and Spiced Nuts

xxxxix. Sardeyneȝ - Sugared and Spiced Nuts Occasionally you run across a set of instructions that are so vague they  are difficult to interpret.  This is one such recipe.  I must admit I did attempt to locate similar recipes from peers and fellow cooking scholars, but to no avail.  I finally jumped in feet first and created my own interpretation.  If my interpretation is correct it creates something similar to a praline, a spiced and sugared caramalized nut  candy that is D E L I C I O U S!  I am unashamed to admit that I am thoroughly addicted to this interpretation. This strikes me as unusual because this recipe is found in the "pottage" section of the  Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin , so I would expect a pudding, cereal, broth like consistency.  Something magical happens when you add a large amount of sugar to