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Excellent Fâlûdhaj

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

Excellent Fâlûdhaj. Pound sweet almonds like brains and add fresh water. Pass this through a fine sieve until it becomes like milk. Then take a quantity of pomegranate juice, sour or sweet, like the water taken from...[words missing]...of the juice of sour and sweet pomegranate or juice of tart apples, or pear juice, or quince juice or juice of roasted gourd-whichever of this you may have-and take as much as all this of sugar and white honey. Put it all in an earthenware pot. Light under it a gentle fire and throw in, after boiling, some starch. When it begins to bind together, add drops of almond oil (fat). Light under it a weak fire until it coarsens, and it becomes like thickened khabîs. Take it from the fire and use it, if God wishes.


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