[Sca-cooks] What kind of gum do I have?

[Robin Carroll-Mann]

[ Converted text/enriched to text/plain ]
On 30 Oct 2001, at 14:26, Olwen the Odd wrote:

> The link didn't work for me. Care to try again? Or just send the
> recipe to me. Thanks! Olwen

Sorry, the address was long and wrapped around

www.best.com/~ddfr/Medieval/Cookbooks/Andalusian/andalusian9.htm

From: An Anonymous Andalusian Cookbook of the 13th Century, translated by
Charles Perry

[Faludhaj] Its Preparation with Sugar
Dilute a ratl of sugar and put it on a gentle fire. Add four ûqiyas of honey
so it retains its moistness and doesn't break apart [i.e., crystallize] while
thickening. Cook it until it thickens and throw in three ûqiyas of good oil,
one of liquified starch and three dirhams of gum arabic{HYPERLINK
"andalusian_footnotes.htm" \l "fn191"} dissolved in rose water. Continue to
stir it until it binds together. Scatter chopped almonds over it and when it
thickens, form on a salâ ya (stone work surface) greased with sweet almond oil
and make from it [p. 72, verso] flatbreads. Then cut it into squares with scissors.




Brighid ni Chiarain *** mka Robin Carroll-Mann Barony of Settmour Swamp, East
Kingdom rcmann4 at earthlink.net