Photo from: ilovepiana
gota coral, mal caduca, epilepsia, epilepsy. From Ancient times through 16th C at least, epilepsy could be referred to as "gout," “corral gout,” “senile gout,” or “decrepit bad,” which has lead to misinterpretations of Spanish documents. Gerard of Cremona described the disadvantages of frequent consumption of wines leading to alcoholism, which he thought often causes many serious diseases such as epilepsy.
Food stuffs to treat epilepsy include chewing French lavender (cantueso), celandine (celidonia), camphor (alcanfor), musk root (nardo) and rue (ruda).Biel (hiel) also was thought useful for epilepsy. A bull’s bile was wrapped in a stone the color of saffron; this can be ground and drunk with wine. Blowing the powder into the nostrils clarifies the sight, checks the humors and tends to distil the eyes and is useful for epilepsy.
Partridge (perdiz) liver was dried and pulverized and drunk for epilepsy.
[Font. Plantas. 1999:982; and Laza. 2002:136]
CHICKEN WITH MUSTARD IN AN EARTHENWARE BOWL ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #237 HECHURA DE GALLINA EN LEBRILLO CON MOSTAZA, p 142
salt to taste
6 sprigs cilantro
1 tbsp olive oil
1 tsp coriander seed
¼ tsp white pepper
½ tsp caraway
1 c cilantro juice
½ c vinegar
2 tbsp murri
½ c almonds
1 tbsp fresh cilantro
1 tsp dried cilantro
1 tsp ground mustard
|A Most Delicious Chicken Variation|
Photo by: Lord-Williams
Cut up the chicken and place in a pot with salt and onion chopped and mashed in a food processor with cilantro, oil, coriander seed, pepper and caraway; heat until it boils.
After gently boiling for one hour, add cilantro juice, vinegar, and murri.
When the meat is cooked, grind peeled almonds and stir them with a raw egg, pepper, green and dried ground coriander and mustard; pour all this into the pan and add three egg yolks. Turn off heat and let rest for 20 minutes and serve, if God so wishes.
 See blog titled almorí published August 25, 2011 for recipe.
 The text directly translated means “prepared mustard,” which cannot be because the process of grinding mustard is not the same as today. The grinding process nowadays is a 19th century discovery. Mustard in this case, would be the equivalent of grinding mustard seed in a food grinder in the humble opinion of The Medieval Spanish Chef. It did turn out to be very tasty.