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Wednesday, July 10, 2013

CONVENIBLE WITH AN ANOTHER ALMOND DISH FOR PATIENTS SUFFERING FROM HIGH FEVERS

Comforting High Fever
Photo by: Lord-Williams

convenient, comfort. [Nola/Pérez.1994:97:120:192]

ANOTHER ALMOND DISH FOR THE PATIENTS SUFFERING FROM A HIGH FEVER AND BURNING SENSATIONS ADAPTED FROM PÉREZ’ TRANSLATION OF NOLA #97 OTRA ALMENDRADA PARA DOLIENTES QUE TIENEN GRAN CALENTURA Y GRANDES ARDORES p. 120 

Ingredients[1]

1 lb gourd
1 c almonds
2 c broth
½ oz brown sugar
1 drizzle of rosewater



Gourd Soppes for the Infirmary
Photo by: Lord-Williams
Preparation

Cook a gourd in water and salt until soft and almost cooked. Press it between two boards or silver plates, to squeeze out the water. Discard the water in which they were cooked. 


Put the gourd through a ricer and return it to the pot, and add almond milk little by little. Stir constantly until thick (soppes) and soft. 


Add sugar and a little rosewater to comfort the heart.



[1] As explained in the title this is a very bland soppes with no spices as they might upset the patient’s digestion. If making it as a purée for well folk, the recipe invites creativity on the part of the chef. One could use ½ of the almond milk to make it thicker. Recommended spices could include: ½ tsp each of cinnamon, nutmeg and ground cloves. Molasses could be used instead of brown sugar.

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