150. Good Arugula
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "150. Good Arugula". [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:

150. Good Arugula. Take a pound of the loaves of clean arugula and grind them well in a mortar; and after grinding them well put them inside a cloth which is white and very clean, and fasten it well; and then put water on the fire in a kettle; and when it starts to boil, put the arugula into the water, fastened as it was in the cloth; and when you have given it a boil, remove it, and press it between two chopping blocks until the water comes out well; and when it is well pressed, remove it from the cloth and blend it with good white vinegar and honey, eight pounds; and purify it on the fire, skimming it constantly; and when the honey is clarified, cast it over the arugula, and mix it well with a stick; then take a quarter of cinnamon, and a quarter of saffron, and three quarters of ginger, all well-ground and cast it on top of the arugula, stirring it four or five turns around, so that the sauce can mix well, and incorporate; and if it should be very thick, thin it with a little white vinegar.

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]

151. Arugula in Another Good Manner. Take a pound of arugula very well scraped with a knife , and grind it very well and finely, and strain it through a fine sieve; then set it to soak in good red vinegar, that it should be more thin than thick, for six or eight days; then take ten pounds of honey and melt it while you bring it to a boil; and remove it from the fire, and cast in three maravedis of good red wine; and take the soaked arugula, and empty it into the kettle where you must prepare the arugula; and empty out the melted honey on top of it, straining it through a sieve; again stirring the arugula very well with a stick, and set it to cook until it thickens as it should; and remove it from the fire, and take two arienzos of saffron, well-ground, and blended with red wine, cast it into the prepared arugula, etc. [Libre del Coch]

152. Another Good Arugula to be Made Swiftly. Take the little loaf of the arugula and scrape it on top where you see that it is dirty; and [take] the quantity of cinnamon that you wish to make, and toast a crustless piece of bread, and having soaked it in vinegar, grind it with the arugula; and cast in your honey and a little red or white wine with it; and heat it on a fire of coals in a kettle; and give it a little boil, so that the honey will incorporate with the arugula and with the other things and it is made. You can add a little cinnamon and ginger if you wish. [Libre del Coch]

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


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:150>. Accessed on August 9, 2020, 8:00 am.

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