Excellent Fâlûdhaj
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 "Excellent Fâlûdhaj". [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:

Excellent Fâlûdhaj. Pound sweet almonds like brains and add fresh water. Pass this through a fine sieve until it becomes like milk. Then take a quantity of pomegranate juice, sour or sweet, like the water taken from...[words missing]...of the juice of sour and sweet pomegranate or juice of tart apples, or pear juice, or quince juice or juice of roasted gourd-whichever of this you may have-and take as much as all this of sugar and white honey. Put it all in an earthenware pot. Light under it a gentle fire and throw in, after boiling, some starch. When it begins to bind together, add drops of almond oil (fat). Light under it a weak fire until it coarsens, and it becomes like thickened khabîs. Take it from the fire and use it, if God wishes.



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]

nuts
milk
pomegranates
tarts
apples
pears
quince
gourds
sugar
honey
amidon
oil


[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]

quince: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).
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:482>. Accessed on December 6, 2019, 1:23 pm.




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