[Sca-cooks] Jujubes

[Johnna Holloway]

It does appear in medieval recipes.

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Syrup of Jujubes. Take two ratls of jujubes and an ûqiya each of purslane [rujlâ] and lettuce; cook all this in five ratls of water, then clarify it and add it to two ratls of sugar, and cook until it takes the form of a syrup. Drink an ûqiya of it with three of cold water. It benefits in periodical fevers, purifies thick blood, calms the cough, cuts thirst, and lightens the constitution. 

Johnnae

>> 
>> In the Great Courses, Food History class episode, "The Alexandrian Exchange and Four Humors" there is mention of a small fruit imported from the East called "Jujubes". "A tiny, little date-like fruit"
>> Did this fruit/interest in this fruit, die out before medieval times? If not, has anyone served this at an SCA feast? Where did you find it? The instructor does say that they can sometimes be found in western supermarkets.
>> 
>> Thanks,
>> Stefan