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The Great Drink Of Roots

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

The Great Drink of Roots. Take the skin of the stems of fennel, the skin of the stems of celery, the skin of the roots of carrot and ...[three words missing]... chicory and Mecca fig, half a ratl each; three handfuls each of halhâl (lavender?), cilantro of the spring [i.e., water source], dawmirân, tamarisk, pennyroyal, ghâfit, chicory, mint, clove basil and citron basil; two ûqiyas each of the seeds of celery, carrot and roses, fennel, and habba hulwa and nânûkha [two names for, or perhaps two varieties of, nigella seed], and half an ûqiya of dodder seed. The bag: half an ûqiya each of cinnamon, flowers of cloves, ginger, Chinese rhubarb, Indian spikenard, mastic, nutmeg and aloe stems, a mithqâl of saffron, six ratls of honey, cleansed of its foam. Cook the herbs and seeds in water that covers them until their force comes out; then take the clean part of it [strain it] and throw it in honey. Put this on the fire, and leave the spices in the bag after they have become mushy, throw them into the drink and macerate them time after time, until their force passes into the drink. Lay it aside and take it from the fire, let it cool, and keep until needed. Drink one ûqiya of this with three of water on arising, and see that the water is hot. Benefits: fortifies the stomach and the liver, opens blockages of the liver and spleen, cleans the stomach, and is beneficial for the rest of the phlegmatic ailments of the body.


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