Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This fourteenth-century recipe for a “spread” or “enriched” toast comes from Kent. The origin of the name is obscure. Honeycomb was made very hot, sprinkled with cinnamon, nutmeg and ginger, stirred well and spread on toasted trenchers. Sometimes butter was stirred in too and pine kernels or split and toasted almonds “planted” in the honey. Such toasts were considered a delicacy and four or more slices were served on a large platter at dinner as one of the dishes of the second course. This