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Sweet Nut Patina

Apicius 4.2.2/4.2.16 · 4th century AD

Latin
Apicius 4.2.2

aliter patina uersatilis: nucleos nuces fractas; torres eas et teres cum melle pipere liquamine lacte et obis; olei modicum.

Apicius 4.2.16

patina uersatilis uice dulci: nucleos pineos nuces fractas et purgatas attorrebis. eas teres cum melle pipere liquamine lacte ouis modico mero et oleo.

English
Apicius 4.2.2

A patina to be turned out, another way: [take] pine nuts and broken walnuts; roast them and grind them with honey, pepper, fish sauce, milk, and eggs; a little oil.

Apicius 4.2.16

A patina to be turned out, serving as a sweet dish: roast pine nuts and shelled, broken walnuts. Grind them with honey, pepper, fish sauce, milk, eggs, a little unmixed wine, and oil.

Ingredients

  • 40 g hazelnuts, almonds, walnuts or mixture
  • 20 g pine nuts
  • Generous ground pepper
  • 3 eggs
  • 60 ml milk
  • 10 ml fish sauce
  • 10 ml olive oil
  • 15 ml honey + for serving

Method

  1. Place the nuts into a frying pan and toast for a few minutes. Tip into a mortar and pestle and grind into a course powder
  2. Place the remaining ingredients into a mixing bowl and whisk smooth.
  3. Pour the egg mixture into the frying pan along with the nuts, and cook gently. Flip or finish under the broiler to cook the top. Serve with additional drizzled honey.