SC - Broda and other chickpea recipes

[allilyn at juno.com]

>From Chiquart:

76. Again syseros: and to give understanding to him who will prepare the
syseros let him take his chick-peas and pick them over grain by grain
such that there remains nothing but the chick-peas themselves, and then
wash them in three or four changes of lukewarm water and put them to
boil; and, being boiled, let him remove them from this water and put in
other fresh water and put back to boil and, being boiled put them to rest
in the said pot until the next day; and when the next day comes drain the
water off them and put in again other fresh water and put to boil with a
very little salt, almond oil, and parsley together with its roots well
picked over and cleaned -- and these roots should be scraped and very
well washed -- and a little sage. And do not put in anything else without
the doctor's order, and if he tells you to put in a little cinnamon and a
little verjuice to give it a little flavor, put them in; otherwise not.
[this differs from the following recipes by the addition of parsley,
parsley root, sage, and possibly cinnamon and verjuice]
	Using canned chick peas, drain, rinse, add fresh water, salt,
almond oil, and parsley, and parsley roots, sage.  Cinnamon and verjuice
may be added.  [possibly, if almond oil is not available, olive oil and
almond extract might be used.] APdeT

>From Forme of Curye:
73.  Chyches.  Chickpeas.  Take chickpeas and lay them in hot ashes all
night or all day, or else lay them in hot embers.  In the morning, wash
them in clean water, and cook them over the fire with clean water.  Bring
to a simmer and add oil, whole garlic cloves, saffron, powder forte and
salt; simmer until done and dish it up. 

Regards,
Allison,     allilyn at juno.com


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