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Syrup Of Thistle


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

Syrup of Thistle. Take a ratl of thistle, ground coarsely, half a ratl of mashashtir, and an ûqiya of bay leaves [rand: this word can also mean myrtle or aloes, according to the dictionary], a handful which fills the hand of leaves from the interior of an orange tree, half an ûqiya each of anise, seeds of wild carrot, and seeds of dodder, an û qiya each of bitter and sweet almonds; pulverize all the roots and greens and cover them with three ratls of water in which black garbanzos have been steeped for a night and a day. Then put it in a new pot and cook until the water is reduced by half, then steep it and clarify it and take the clear part to add to a ratl of sugar and another of honey. The bag: half an ûqiya each of Indian spikenard, asârûn, and flower of cloves, and cook all this until it takes the form of a syrup. Drink an ûqiya and a half of it with three ûqiyas of hot water, and above all, if it is drunk in the bath, it has a greater effect, if it please God the Most High, praise be to Him.

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