[Sca-cooks] Rice in Anonymous Andalusian Cookbook?

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Sep 9 18:51:53 PDT 2009


On Sep 9, 2009, at 9:35 PM, Jim and Andi wrote:

> I am thrilled beyond measure. The copy I have (translated by Charles
> Perry, downloaded and printed out for me from an unknown website) does
> not have a single one of these recipes.
>
> THANK YOU!
>
> Madhavi

Is it possible you're missing some chapters? I STR that it's on HG  
Cariadoc's site in several parts; could you be missing a relevant  
chunk that just happens to have all the grain dishes or something?

Adamantius

>
> -----Original Message-----
> From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
> [mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On
> Behalf Of Johnna Holloway
> Sent: Wednesday, September 09, 2009 8:57 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Rice in Anonymous Andalusian Cookbook?
>
> But rice is mentioned in the Anonymous Andalusian Cookbook.
>
> Ok, stupid librarian's trick here but this book is indexed
> at Doc's website www.medievalcookery.com
>
> Searching under rice turns up a number of entries in this cookbook.
>
> The Making of Khabis
>
>
>
>
> And he who wants to make khabîs from rice should wash it several times
> in hot water and strain the water off and sprinkle it lightly, then
> cover it it until it softens, and when it softens, stir well until it
> dissolves, then strain it into a washtub (qasriyya) and put in it what
> was mentioned in the first, and the sugar is thickened with rosewater
> and eggwhites as before, and leaves of khabîs are fried in oil, and
> you make a sweet of it as previously described.
>
> Preparing Narjisiyya (Narcissus-stew) With Carrots. Take tender fat
> meat and cut into the pot with salt, pepper, coriander seed and oil;
> cook till half done and then cut several peeled carrots into "reeds"
> smaller than a finger, and throw in with the meat with a little water
> and a little vinegar and saffron; then sprinkle with a little washed
> rice and when it is all done, pour in enough eggs beaten with saffron
> to bind. Take down [from the fire] and when it has cooled, cut with a
> knife, as if it were narcissus flower, and finish cooking in the pot.
>
> Preparation of Rice Cooked Over Water [a double boiler method]. Take
> rice washed with hot water and put it in the pot and throw to it
> fresh, pure milk fresh from milking; put this pot in a copper kettle
> that has water up to the halfway point or a little more; arrange the
> copper kettle on the fire and the pot with the rice and milk well-
> settled in it so that it doesn't tip and is kept from the fire. Leave
> it to cook without stirring, and when the milk has dried up, add more
> of the same kind of milk so that the rice dissolves and is ready; add
> to it fresh butter and cook the rice with it; when the rice is done
> and dissolved, take off the pot and rub it with a spoon until it
> breaks up; then throw it on the platter and level it, dust it with
> ground sugar, cinnamon and butter and use. With this same recipe one
> cooks itriyya, fidaush and tharî d al-laban [milk tharid].
>
> There are a number of other mentions.
>
> Hope this helps,
>
> Johnnae
>
>
> On Sep 9, 2009, at 7:41 PM, Jim and Andi wrote:
>
>> I just finished reading the entire Anonymous Andalusian Cookbook for
>> the
>> second time, and I can't find a single reference to rice. No rice.
>> Whatsoever. How is that possible? Did they not eat rice? Did they  
>> only
>> eat their Buraniyyas and Tafayas with only bread?
>>
>> Madhavi
>
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