A 13th-century recipe for a luxurious, honey-sweetened nut candy
In short: Discover how sugar was used in the Middle Ages through a reconstructed recipe from the Kitab al-Tabikh. This guide walks you through the process of creating a traditional nut-based confection, offering a rare glimpse into the culinary practices of the 13th century.
The recipe originates from the 13th-century text Kitab al-Tabikh, as translated by Charles Perry. It centers on a blend of sugar, honey, sesame oil, and either almonds or pistachios, flavored with saffron and rosewater. The preparation requires careful heat management, as the mixture must be cooked until it thickens to a specific temperature range—ideally around 270°F (132°C)—to achieve the correct consistency without burning.
Once prepared, the candy can be portioned into individual pieces or spread thin to be broken into shards, similar to modern peanut brittle. Because the sugar-and-honey base remains sticky at room temperature, the finished product is best stored in the refrigerator to maintain its texture and appearance.
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Sources
- Summary by Intellect · source: The Medieval History of Sugar
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