[Sca-cooks] Habis

[Susan Lord Williams]

I must rectify what I said earlier. Once the mixture of the second try has cooled and absorbed the honey it is just as delicious as the first “extendido” recipe. 

On Jul 5, 2014, at 4:38 PM, Susan Lord Williams <lordhunt at gmail.com> wrote:

> In reference to previous mails about Anon Al-Andalus recipe No. 184 “A Heavy Sweet,” I have since found that Manuela Marin’s Spanish translation of Fadalat has four recipes for this, which is “habis” or “jabis.” As a result, I made the recipe and published it in my blog titled “extendido” dated July 2, 2014 (http://www.medievalspanishchef.com/2014/07/extendido-with-revised-13th-century.html) but as it was not as good as my “misinterpretation” published in my blog also titled “extendido,” published June 30, 2014 (http://www.medievalspanishchef.com/2014/06/extendido-with-unique-13th-century.html) I left the first publication as is. 
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