Pokerounce is an English Medieval bread dish that we could now class as a dessert.
To make it, heat slowly in a pan honey with spices such as cinnamon, ground ginger and galangal, being careful not to let the honey boil.
Cut a slice of toast into four, pour the warm honey sauce over the toast pieces, and garnish with pine nuts.
Nowadays, black pepper is substituted for the galangal by food recreationists.
Both honey and pine nuts were thought to help the libido.
".xxxvj. Take Hony, & caste it in a potte tyl it wexe chargeaunt y-now; take & skeme it clene. Take Gyngere, Canel, & Galyngale, & caste þer-to; take whyte Brede, & kytte to trenchours, & toste ham; take þin paste whyle it is hot, & sprede it vppe-on þin trenchourys with a spone, & plante it with Pynes, & serue forth." -- From "Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55.", Austin, Thomas, The Early English Text Society by N. Trübner & Co., 1888.
Literature & Lore
DessertsAboukir Almonds; Applesauce; Bananas Foster; Belgian Waffles; Bhapa Doi; Cakes; Cassata Gelata; Cassata; Cherries Jubilee; Chiboust Cream; Compote; Cookies; Cream Tea; Crème d'amandes; Crème Plombières; Cumberland Rum Butter; Deep-Fried Foods; Desserts; Doughnuts; Dumplings; Dutch Crunch Topping; French Toast; Halvah; Hard Sauce; Hattit Kit; Ice Cream; Lemon Curd; Manju; Meringue; Mishti Doi; Mochi; Mousse; Pasticcini; Pastry Cream; Pies & Tarts; Pokerounce; Poor Knights of Windsor; Puddings; Semifreddo; Somloi Galuska; Spumoni; Tavuk Gögsü; Timbale Brillat-Savarin; Tiramisù; Tortoni; Vark; Waffles
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