Photo from: Kristen Cabaida
(perhaps "palos" were
somewhat like this but fluted)
Perez explains this is not just an ordinary stick but a polished fluted rod or stick used for stirring food. It is not a beater or a whisk as these were not used in the kitchen until chocolate came into use. [Nola. 1989:xiiii-2:xix-4:xxi-2 etc; and Nola/Pérez. 1992:204]
For recipes requiring a fluted stick for stirring see blogs: adarme, published October 23, 2010, with a blancmange/chicken recipe; chivo with a “broom flower” recipe published December 12, 2012; and nogat, published September 11, 2016 with a lamb sopes recipe.
A POTTAGE CALLED A PINE KERNEL DISH ADAPTED FROM NOLA’S xx-6 POTAJE QUE SE DIZE PIÑONADA
|Good Warm or Cold|
Photo by: Lord-Williams
½ c/80 gr pine kernels
½ c peeled and blanched almonds
2 c chicken broth
1 tbsp sugar
1 tsp brown sugar
a few toasted nuts
Grind pine nuts with almonds in a food processor. Add broth and grind again. Strain all through a cheese cloth into a pot. Bring to a boil, reduce heat and gently boil. Add sugar, stirring constantly with stick.
When done, remove from heat. Cover with a cloth and let sit 15-20 minutes. Sprinkle with brown sugar and decorate with a few toasted nuts.
 This is a runny pudding like natillas but it can be served warm or cold. This can also be a sauce over fresh fruit.