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Friday, February 27, 2015

HIDROPESÍA WITH A 13TH CENTURY ROOT DRINK RECIPE TO ALLIVIATE IT


Indication of edema – a symptom of malnutrition
Photo from Geno Teofilo/Oxfam 
dropsy (obs), edema, hydrops. It is the accumulation of watery fluid in cells, cavities of tissues of the body, which results in swelling. In medieval times, it was thought to be an illness directly related to overeating. Now it is known that it is not a disease, but a symptom of one, which could range from hives to a heart or kidney condition. It can be brought on by famine, a protein deficiency in the diet or a consequence of pregnancy or the menstrual cycle. It can be fatal if chronic.

Avenzoar recommended a fragrant rush syrup as a cure for its drying effect on the illness. The Anon Al-Andalus recommends a mixture of fennel root, wild carrot bark, caper and celery stems and other ingredients to eleviate it. Vilanova thought grappa, a liquor, which he called “water of life,” cured dropsy. The English drank a decoction of sea holly root for the same. Juniper was used as a remedy in both countries. [Anón/Huici.1966:489:268; Castro. Alimentación. 1996:228; ES: Renfrow. Jun 16, 04; Gázquez. Cocina. 2002:275; and Ibn Zuhr/García Sánchez. 1992:103]

MAKING A LITTLE DRINK OF ROOTS ADAPTED FROM ANÓN AL-ANDALUS #489 BEBIDA PEQUEÑA DE RAÍCES, RECETA PARA HACERLA, p 268[1]

Ingredients


Size Matters
Photo from: Pyogenes Gruffer
2 oz stems from a caper bush
2 oz celery
2 oz fennel root
2 oz wild carrots
2 handfuls lavender
2 handfuls cilantro
2 handfuls eupatorbium, of the rose family[2]
2 handfuls chicory
2 handfuls pennyroyal
2 handfuls euphorbia
1 oz cinnamon
1 oz cloves
1 oz ginger
2.85 gr saffron
3 lbs honey


roftibot picture
Photo from lys.dexic wigflip.com
Preparation

Remove 2 oz ea of bark from caper roots, celery, fennel and wild carrots. Gather 2 handfuls each of lavender, cilantro, eupatorbium, chicory, pennyroyal and euphorbia. Take a spice bag and fill it with 1 oz each of cinnamon, cloves and ginger. Add 2.85 gr. mashed saffron.  Put all this in pot and cover it with water. Boil until the water is flavored with these ingredients. Strain it discard the bark and herbs.

Heat 3 lbs honey and skim it.  Pour it into the water mixture with the spice bag and boil until it becomes a syrup. Pour this into a glazed vessel. Drink 2 oz of this with 3 oz warm water. Its benefits are: it is good for the liver reducing blood loose; it is useful for the spleen and cleans the stomach, eliminates excessive phlegm wherever found in the body, and it elviates diseases such as dropsy, if it be the will of God.


ANÓN AL ANDALUS #489 BEBIDA PEQUEÑA DE RAÍCES, RECETA PARA HACERLA, p 268
AMBROSIO HUICI’S TRANSLATION
Se toma de las cortezas de raíces de alcaparro, de apio, de raíz de hinojo y de corteza de zanahoria camprestre, dos onzas de casa una; de balbāl, de cilantro de pozo, de dawmirān, algãfet, archicoria, poleo y tamarisco, dos puñados de cada uno. La bolsa: canela y flores de clavo y jengibre, una onza de cada uno; de azafrán, medio mizcal; de miel limpia de su espuma, tres libras. Se cuecen las semillas y las hierbas, cubiertas de agua hasta que salga su fuerza; entonces se toma lo limpio de ellos, se añade a la miel y se lleva al fuego; se pone la bolsa en la marmita hasta que se haga un jarabe perfecto, se saca del fuego y se viere en una vasija vidriada. La bebida se hace de dos onzas con tres de agua caliente. Su provecho: aprovecha para el hígado y abre su oclusión; es útil para el bazo y limpia el estómago de lo superfluo de la flema, en donde quiera que se encuentre en el cuerpo  y es provechosa en las enfermedades de la hidropesía, si Dios quiere.


PERRY’S TRANSLATION INTO ENGLISH OF
ANON AL-ANDALUS #489. THE LITTLE DRINK OF ROOTS: WAY OF MAKING IT
Take the skin[4] of the stems of caper bush, the skin of the stems of celery, the skin of fennel root and the skin of wild carrots, two ûqiyas of each; two handfuls each of halhâ l (lavender?), cilantro of the spring, dawmirân, ghâfit,[210] chicory, pennyroyal and euphorbia. The bag: cinnamon, and flower of cloves and ginger, an ûqiya of each; half a mithqâl of saffron; three ratls of honey, cleaned of its foam. Cook the seeds and herbs, covered with water, until their strength comes out. Then take the clean part, add to the honey, and take it to the fire, and put the bag in a kettle until it forms a well-made syrup. Take it from the fire and pour it into an earthenware vessel. The drink is made with two ûqiyas of syrup to three ûqiyas of hot water. Its benefits: it benefits the liver and opens occlusions of it, it is useful for the spleen and cleanses the stomach of its extra phlegm wherever it is found in the body, and it is of profit in diseases of dropsy, God willing.


[1] Due to the impossibility of procuring all the ingredients, this recipe was not tried.
[2] As per Perry’s footnote 210.
[3] El eupatoriom de la familiar rosáceas.
[4] Note: descrepancies exist between the Medieval Chef’s version and that of Perry. Without having the Hispano-Arabic text available, it is not possible to judge which is right. Also the Medisval Spanish Chef does not translate directly but puts translation into modern language as much as possible. Perry, directly translates for the most part.

Wednesday, February 25, 2015

HERVIR WITH 4TH C RECIPE FOR MUSSELS

Mussels Boiling in Broth
Photo by: Lord-Williams
OCast bullir, heruirhirvir, Leon fervir, Eng to boil. [Alonso Luengo. 1994:96; Dialecto. 1947:234:248; Gázquez. Cocina. 2002:261; Nola/Iranzo. 1982:169; and Nola/Pérez. 1994:199]

IX. MUSSELS ADAPTED FROM APICUIS IX:IX, p 213

2 tbsp murri[1]
1 leek
1 tsp cumin
1 savory[2]
2 lbs. mussels
1 passum[3]
Possitively Delicious!
Photo by: Lord-Williams


Preparation

Chop the leek and the herbs. Put all the ingredients in a pot. Add enough water to cover the mussels. Bring to a boil. As soon as the mussels open remove from heat. Remove the vacant shell and serve the mussel in the other shell.[4]

APICIUS’ THE ROMAN COOKERY BOOK
THE LATIN VERION OF IX:IX: IN MITULIS, p. 212
IN MITULIS: liquamen, porrum concisum, cuminum, passum, satureiam, vinum, mixtum facies aquatius et ibi mitulos coques.  . . .  (430)

FLOWER’S ENGLISH VERSION
OF IX:IX: MUSSELS, p 213
Mix liquamen, chopped leek, cumin, passum, savory, and wine, dilute the mixture with water, and cook mussels in it.



[1] See blog titled almorí, published August 25, 2011 for recipe.

[2] Thyme is a substitute.
[3] Raisin wine, wine made from semi-dried grapes. As it was not found, regular wine was used instead.
[4] Normally fresh lemon is squeezed over the mussels at this point but it must be remembered that Romans did not have lemons.

Monday, February 23, 2015

HENDERLA WITH 15TH CENTURY RECIPE FOR BROILDED CONGER EEL

 
Conger eel after sliting back and stomach
to remove bones and entails
Photo by: Lord-Williams
to cut it, split it, divide it; to divide in half to slash meat without dividing it; to make a groove like in a peach. To have a slitting headache. To split hairs. To be very sharp. [Castro. Alimentación. 1996:299; Covarrubias. 1998:682:a3-9; Nola. 1989: xlvi-2:lxii-4; and Nola/Pérez. 1994:199]

BROILED CONGER EEL ADAPTED FROM NOLA'S lxi-3 CONGRIO COCIDO


Ingredients


1 large conger eel

¼
c olive oil
1 tbsp salt


Conger Eel with
Sauce Boat in the Shape of an Eel
Photo by: Lord-Williams

For the sauce:

2 oranges

¼ tsp white pepper
½
tsp salt
1 tbsp olive oil
1 tbsp chopped mint
1 tbsp chopped parsley

Preparation

Small conger eel is not good except for roasting
< Slit the belly open and remove the bones. Remove the fins. Make a slit in the top and remove the bones and inners. Wash it.

Put alumunin foil on a baking dish. Put olive oil in a cup and paint the foil with the oil. Place the conger on the baking dish. Paint it with the olive oil. Sprinkle with salt. Grill it 20 minutes. Baste if necessary.

Make a sauce:

Put all the ingredients in a food processor. Chop the herbs well. Pour this into a saucepan and heat.

When the fish is ready, serve it on a platter with the sauce on the side.



LIBRO DE COCINA RUPHERTO DE NOLA AÑO MDXXV

LIBRO DE COCINA RUPHERTO DE NOLA
PEREZ’ TRANSLACIÓN AL CASTELLANO MODERNO
lxi1-4 CONGRIO EN PARRILLAS EN EL ASADOR, p 166
Si el congrio fuere pequeño y lo quieren asar en el asador no es menester despedazarlo, sino pasarlo por medio; y hacienda así como es costumbre y después tomar una caña; y henderla por medio y haz que el un pedazo sea de un cabo, y el otro del otro y átala con un hilo, de manera que no pueda caer, y untarla has con aceite a menudo y si lo haces en parrillas cortarlo a la medida de las parrillas a la larga y hácerse así a su placer; y después hacerle su salserón con zumo de naranjas y con pimiento y sal y aceite; y de todas las buenas yerbas cortadas menudas, y todo esto sea puesto dentro de una ollica pequeña y cuando quisieren comer echar la vianda en el plato y echarla la dicha salsa.

CONGER EEL ON THE GRILL AND ON THE SPIT
TRANSLATED BY LADY BRIGHID NI CHIARAIN
If the conger eel is small and you want to roast it on the spit, it is not necessary to cut it into pieces, only pass [the spit] through the middle; and doing this as is customary; and then take a cane and break it in half, and make it so that one piece is at one end and the other [piece] at the other [end]; and tie it with a thread, in such a manner that it cannot fall, and grease it frequently with oil; and if you make it on the grill, cut it lengthwise according to the measure of the grill; and in this way make it according to your pleasure; and then make your thin sauce with orange juice, and with pepper, and salt, and oil, and with all the good herbs cut small; and this should be put into a small little pot; and when they want to eat, cast the food on the plate, and cast on the aforesaid sauce.


[1] This is the almost the same recipe Nola uses for Grlled Swordfish, lix-1. See blog titled galludo published October 10, 2014