[Sca-cooks] medicinal recipies

Leslie Falzone leslie.watson at sympatico.ca
Sun Nov 12 06:48:17 PST 2006

I have not tried this one but I have worked with edible camphor.  make sure 
you get it from a good East Indian shop and tell them it is to eat.  They 
will make sure you get the right stuff. There are several different ways to 
process campor, and some should not be ingested.


> Greetings!
>     I found this recipe in An Anonymous Andalusian Cookbook of the
> Thirteenth Century.  Has anyone experimented with it?  (I'm currently
> collecting medicinal foods from the 12th-14th centuries.)
> This is given to feverish people as a food and takes the place of
> medicine. Take sweet, peeled almonds and pound them fine. Then extract
> their milk with a sieve or clean cloth, until it becomes like milk. Add
> pomegranate and tart apple juice, pear juice, juice of quince and of
> roasted gourd, whatever may be available of these. Prepare them like the
> juice squeezed from the almonds and like the mixture of white sugar. Put
> in a glazed earthenware tinjir and light a gentle fire under it. After
> boiling, add some dissolved starch paste and when it thickens, put
> together rose oil and fresh oil and light under it a gentle fire until it
> thickens. Then take off the fire and take it out. If the stomach is weak,
> add rosewater mixed with camphor.
> Pax Christi,
> Lady Cecilia de Cambrige
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