Syrup of Violets
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "Syrup of Violets". [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:
Syrup of Violets. Take a ratl of fresh violet flowers, and cover them with three ratls of boiling water, and boil until their substance comes out; then take the clean part of it and mix it with four ratls of sugar, and cook all this until it takes the form of a syrup. Drink an ûqiya and a half of this with three of hot water. Its benefits are in the fever of jaundice, it cuts thirst and lightens the body gently, and benefits in dry coughs, but it weakens the stomach.
Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]
flowers
sugar
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Procedure
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Bibliography
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Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?anony:510>. Accessed on April 17, 2024, 7:56 pm.