Preparation of Sugar Qursas
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 "Preparation of Sugar Qursas". [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:

Preparation of Sugar Qursas. Take good sugar and dissolve it in a little water. Put it on a gentle fire and leave it to boil until the water dries up. Then dribble it over marble and measure it. When it has stiffened, take it from the fire and add ginger, galingale, spikenard, clove and ground, dissolved mastic. Stir it and then throw over a greased marble small qursas (round flat loaves) and let them be until they cool and become solid. For him who wants it musky, dissolve some musk and camphor in good rose water and cut it [the candy] with this at the end, when it is removed from the fire and cooling. It improves [or perfumes] the breath, warms the stomach and helps digest food.



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
ginger
galingale
spikenard
cloves
mastic
musk
camphor
roses


[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:479>. Accessed on October 17, 2019, 11:24 pm.




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