Qirsa'nat Paste
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 "Qirsa'nat Paste". [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:

Qirsa'nat Paste. Take a ratl of its skin, peeled on the outer part, and pound it well, cook it in water to cover, and then add it to three ratls of honey, cleaned of its foam. Thicken it until it takes the form of a paste, then season it with ...[three lines missing]... four ûqiyas of cinnamon, cloves, Chinese cinnamon, and Indian spikenard, an ûqiya of each. Pound all this and add it to two ratls of sugar dissolved in some rosewater, and cook it until it takes the form of a paste, and then melt it in four mithqâls of musk. Its advantages: it digests the food and clears the head, dissolves phlegm in the head, aids in all mild coughs, provokes urine and menstruation. Eat of it, like a nut, at meals.



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]

pastry
honey
cinnamon
cloves
spikenard
sugar
rosewater
musk
nuts


[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]


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:534>. Accessed on October 14, 2019, 9:06 am.




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