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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Rukhâmiyya, a Marble Dish. Take white sugar, dissolve it in a little water and put it on a gentle fire. Remove the froth and when it is almost bound together, throw in peeled almonds, pounded somewhat coarsely until they become like semolina, in the quantity of two thirds of the sugar. When it is finished binding together, remove it from the fire and cut it with some camphor, spikenard and clove dissolved in rose water. Pummel it and turn it onto a marble slab greased with oil when it is still warm. Lay on it a smooth greased plank until the surface is smooth. Then cut it with a knife in the shape of reeds or whatever shape you want, and set it aside.


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