Risen Sweet
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Risen Sweet". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Risen Sweet. Boil good honey on a moderate fire, and when it melts, strain it in a woollen kerchief, then return to the pot and stir with a brass rod having a thick end so that it does not burn. If the honey is from the comb, take the whites of six eggs, and if not from the comb the whites of ten, and beat by hand without the yolks until the foam rises from them. Let the honey cool well and throw onto it, then return to the fire and stir with the rod unceasingly until it whitens well. Then take the pot off the fire and put a big frying pan or an appointed pot [viz. another pot] on the fire and fill with fresh oil so that it warms well. Then throw khabîs in it, then take it out quickly with a slotted spoon. And if the leaves of the khabîs are whole, throw in leaf after leaf and take them out. Put on a board to cool, and when cool, break up fine, then throw onto the honey, thickened, and mix with it, and the amount of what is thrown in per kail of honey is two ratls of khabîs. Leave it until it thickens and cools, and clarify it, and use it, God willing. And also, you can peel sesame and toast it a little and put it in place of the khabis and thicken the honey with the whites of twenty or more eggs, God willing.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

honey
venison
eggs
yolks
oil
seafood


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:182>. Accessed on December 10, 2019, 1:30 am.




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