Syrup of Hyssop
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 "Syrup of Hyssop". [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 Hyssop. Take an ûqiya of hyssop and two of fennel and anise, and an ûqiya each of jujubes, watermelon seeds and cucumber seeds, and a handful of cleaned figs, two handfuls each of lavender and cilantro of the spring, and two ûqiyas each of the skin of fennel stalk and the skin of celery stalk. Cook all this in water to cover until its substance comes out; then take the clean part of it and add it to two ratls of sugar, and cook all this until it takes the consistency of syrup. Drink an ûqiya and a half of this in three of hot water when fasting. It benefits in moist coughs and stops abscesses of the brain; it dissolves phlegm from the other parts of the body and causes urine and menstrual fluid to flow, it fortifies the stomach, and it is admirable.
...[gap: the upper third of this page is cut off]...
with two ûqiyas of hot water. Its benefits are in the various kinds of dropsy; it fortifies the stomach and prevents jaundice rising to close the liver, it excites the appetite, cools fevers, and is not harmful to the chilled.



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]

hyssop
fennel
anise
suet
cucumbers
figs
lavender
celery
sugar
verjuice
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]

hyssop: A member of the mint family (Hyssopus officinalis).
various: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.


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:512>. Accessed on October 20, 2019, 2:09 am.




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