The Little Drink of Roots
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "The Little 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 Little Drink of Roots: Way of Making It. Take the skin of the stems of caper bush, the skin of the stems of celery, the skin of fennel root and the skin of wild carrots, two ûqiyas of each; two handfuls each of halhâ l (lavender?), cilantro of the spring, dawmirân, ghâfit, chicory, pennyroyal and euphorbia. The bag: cinnamon, and flower of cloves and ginger, an ûqiya of each; half a mithqâl of saffron; three ratls of honey, cleaned of its foam. Cook the seeds and herbs, covered with water, until their strength comes out. Then take the clean part, add to the honey, and take it to the fire, and put the bag in a kettle until it forms a well-made syrup. Take it from the fire and pour it into an earthenware vessel. The drink is made with two ûqiyas of syrup to three ûqiyas of hot water. Its benefits: it benefits the liver and opens occlusions of it, it is useful for the spleen and cleanses the stomach of its extra phlegm wherever it is found in the body, and it is of profit in diseases of dropsy, God willing.

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]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]


[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]


[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.
  <>. Accessed on May 30, 2020, 11:54 pm.

Home : Recipes : Menus : Search : Books : FAQ : Contact