Its Preparation with Sugar
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 "Its Preparation with Sugar". [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:

Its Preparation with Sugar. Dilute a ratl of sugar and put it on a gentle fire. Add four ûqiyas of honey so it retains its moistness and doesn't break apart [i.e., crystallize] while thickening. Cook it until it thickens and throw in three ûqiyas of good oil, one of liquified starch and three dirhams of gum arabic dissolved in rose water. Continue to stir it until it binds together. Scatter chopped almonds over it and when it thickens, form on a salâ ya (stone work surface) greased with sweet almond oil and make from it flatbreads. Then cut it into squares with scissors.
...Sweet... [missing words on this page because of same rent as on obverse]
...they are called qabît (twigs). Take honey ... [words missing] ... a light [fire] and don't stop stirring by hand until it thickens, and take [from the fire]...[words missing]... and dry on a thick nail. Fold it over the nail and continue ...[words missing]...its scum. Then add beaten egg whites ...[words missing]... of the honey and stir it vigorously with a big spoon. When it is ready to bind together ...[words missing]... the necessary amount. Fold over the edges on all sides and stir it with all your strength ...[words missing]... Add their whites. Then pour it over a greased salâya (stone work surface) and make flat loaves [raghîfs] with it. Cut it into strips with a knife and when it has cooled, break it into twigs.



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]

sugar
honey
oil
amidon
roses
nuts
eggs


[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]

starch:


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:470>. Accessed on August 20, 2019, 3:24 pm.




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