[Sca-cooks] Drizzle of Honey

[David Friedman]

>You could also use the research from this book and find period 
>Spanish recipes to approximate what a Sephardic Jew would have eaten 
>in Spain during our time period.  Now that many of the historic 
>Spanish cookbooks have been translated into English, it wouldn't be 
>that difficult to do.  It would still be speculative in a way, but 
>at least you could then claim that the recipes were pre-1600, even 
>if you couldn't document that they were actually Jewish.
>
>Huette

You can actually do a little better than that, since there are period 
recipes from non-Jewish cookbooks that claim to be Jewish. The 
Andalusian, for instance, has:

Jewish Partridge

A Jewish Dish of Chicken

A Jewish Dish of Partridge

A Stuffed, Buried Jewish Dish

A Jewish Dish of Eggplants Stuffed with Meat


-- 
David/Cariadoc
www.daviddfriedman.com