Jaldiyya of Chicken
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 "Jaldiyya of Chicken". [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:

Jaldiyya of Chicken. Take a fat hen and remove its wings and the ends of its thighs; wash and put in a new pot with a third of a thumn of honey, salt, four dirhams of pepper and the same of cinnamon, a dirham of spikenard, a dirham of galingale and three of saffron, half a ratl of almond and a fourth of a ratl of pine nuts; take the pot to a gentle fire and let it come to a boil four times and it is done, and leave it over the coals and take three eggs and dot it with the yolks in the pot and cover with the whites, throw in the pot a round sponge, beaten with honey; dish up and sprinkle with spices and sugar.



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]

chicken
honey
salt
pepper
cinnamon
spikenard
galingale
saffron
nuts
pine_nuts
eggs
yolks
sugar


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


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:314>. Accessed on October 20, 2019, 1:59 am.




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