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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

A Chicken called Ibrâhîmiyya. Take a cleaned hen and make two pieces from each limb, and place it in a pot with salt, onion, pepper, cilantro, saffron and split almonds. Pour over it two spoonfuls of oil and two more of vinegar and five of sugared rose syrup, put it over a moderate fire and leave it until it is cooked. Then take four eggs and beat them with some fine flour in rosewater, saffron, lavender and cloves, cut them with some camphor and cover the contents of the pot with it. Leave it on the hearthstone a while and use it.