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Preparation Of sugar Qursas


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

Preparation of Sugar Qursas. Take good sugar and dissolve it in a little water. Put it on a gentle fire and leave it to boil until the water dries up. Then dribble it over marble and measure it. When it has stiffened, take it from the fire and add ginger, galingale, spikenard, clove and ground, dissolved mastic. Stir it and then throw over a greased marble small qursas (round flat loaves) and let them be until they cool and become solid. For him who wants it musky, dissolve some musk and camphor in good rose water and cut it [the candy] with this at the end, when it is removed from the fire and cooling. It improves [or perfumes] the breath, warms the stomach and helps digest food.

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