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A French Dish*
Original Source: Elinor Fettiplace's Receipt Book
Blanche almonds in cold water, the beat them veries smale, then take boyled rice, & beat them together with sugar, and rosewater, then moulde them in flower like flat cakes, then frie them in butter & then put sugar on them, and serve them.
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A Syllabub
Original Source: Digbie
Take a reasonable quantity (as about half a Porrenger full) of the Syrup, that hath served in the making of dryed plums; and into a large Syllabub-pot milk or squirt, or let fall from high a sufficient quantity of Milk or Cream. This Syrup is very quick of the fruit and very weak of Sugar; and therefore makes the Syllabub exceeding well tasted. You may also use the Syrup used in the like manner in the drying of Cherries.
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Ahrash of Fish
Original Source: An Anonymous Andalusian Cookbook of the 13th Century
Take a large fish, like the qantûn and the fahl or one like them, scale it and boil it in water and salt, then take it out and remove the backbone and the bones, then pound it until it becomes like the meat of meatballs. Add wheat flour or ground ka'k (biscotti) and the amount of egg needed to gather with it and make it cohere, and pepper, coriander seed, spikenard, cinnamon, some juice from a crushed onion, juice of mint, some juice of murri naqî' and oil, beat it all together until it melts and blends. Then you make ahrash and thin breads the size of a fist or less; make meatballs with it in the form of a fish, fry this ahrash in the frying pan with a lot of oil until it browns, then boil a sauce of vinegar, oil and pounded garlic, that you pour on top.
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Aliter Dulcia (Another Sweetmeat)
Original Source: Apicius, De Re Coquinaria
Coelius Apicius: De Opsoniis et condimentis sive arte coquinaria
Recipe no. 295 Aliter Dulcia (Another sweetmeat) Grate some very best aphros and immerse in milk. When saturated place in the oven to heat but not to dry out; when thoroughly hot retire from oven, pour over some honey, stipple so that the honey may penetrate, sprinkle with pepper and serve. |