The Great Drink of Roots
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 "The Great Drink of Roots". [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:

The Great Drink of Roots. Take the skin of the stems of fennel, the skin of the stems of celery, the skin of the roots of carrot and ...[three words missing]... chicory and Mecca fig, half a ratl each; three handfuls each of halhâl (lavender?), cilantro of the spring [i.e., water source], dawmirân, tamarisk, pennyroyal, ghâfit, chicory, mint, clove basil and citron basil; two ûqiyas each of the seeds of celery, carrot and roses, fennel, and habba hulwa and nânûkha [two names for, or perhaps two varieties of, nigella seed], and half an ûqiya of dodder seed. The bag: half an ûqiya each of cinnamon, flowers of cloves, ginger, Chinese rhubarb, Indian spikenard, mastic, nutmeg and aloe stems, a mithqâl of saffron, six ratls of honey, cleansed of its foam. Cook the herbs and seeds in water that covers them until their force comes out; then take the clean part of it [strain it] and throw it in honey. Put this on the fire, and leave the spices in the bag after they have become mushy, throw them into the drink and macerate them time after time, until their force passes into the drink. Lay it aside and take it from the fire, let it cool, and keep until needed. Drink one ûqiya of this with three of water on arising, and see that the water is hot. Benefits: fortifies the stomach and the liver, opens blockages of the liver and spleen, cleans the stomach, and is beneficial for the rest of the phlegmatic ailments of the body.



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]

fennel
celery
pasternaks
chicory
figs
lavender
pennyroyal
mint
cloves
basil
citron
suet
roses
cinnamon
flowers
ginger
rhubarb
spikenard
mastic
nutmeg
saffron
honey
herbs
thyme
liver


[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]

carrot:


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:495>. Accessed on October 23, 2019, 3:32 am.




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