[Sca-cooks] Eastern Medicinal Sweet

[Sydney Walker Freedman]

Perhaps, and you would be adding sugar to it.  I'm wondering if rose oils
refers to rose-infused oil or actuall rose otto (from what I have
researched, both were available).

> Nope, but I might have to, just for the heck of it.  (I managed to score
> quinces this year--very rare in our part of the Known World.)
> Since the apple, pomegranite, and quince juices would all be tart, would
> that lend credence to the idea that the others (pear and gourd) would tend
> to tartness, as well?
> --Maire
>
> ----- Original Message -----
> From: "Sydney Walker Freedman" <freedmas at stolaf.edu>
> To: <SCA-cooks at ansteorra.org>
> Sent: Saturday, November 11, 2006 5:26 PM
> Subject: [Sca-cooks] Eastern Medicinal Sweet
>
>
>> 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.
>
>
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Pax Christi,
Sydney