A recipe for a sort of medieval nibble. This dish would have been served in what we now know as Great Britain and Western Europe. It's easy to construct, simplicity proves again that medieval people knew how to use spices in interesting combinations.


The almonds should form an oily paste. Put almonds, honey and spices in the top of a double boiler pot. Mix them together and cook over a low heat for 10 minutes. Be careful that they do not burn on the bottom of the pot. Remove the mixture from the pot and let cool until you can handle it. Roll small pea shapes out of the mixture. They are not be sticky because of the almond oil, but they will compress into a blob if stored in a jar.

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