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Friday, November 20, 2015

LEPRA - LEPROSY DURING THE MIDDLE AGES WITH A RECIPE FOR A THICK CHICKEN SOUP

Leper
Photo from: kalalah007
leprosy. During the Middle Ages in Europe, there were innumerous plants and meats prescribed to alleviate leprosy. Galen prescribed vipers that had been strangled by mollusks. Viper pills, cilantro juice and hen broth were taken by patients and red clay was applied externally. People were cautioned against cabbage, drinking from copper vessels or using copper utensils in cookery as these were thought to generate leprosy. Snake soup as another cure. A 15th century leech book prescribes a bushel of barley and a half of a bushel of loads cooked in a cauldron after which chicks were hatched in the barley and the chicks were fed to lepers. Biblical remedies range from instant cures to bathing in the Jordon River. Bloodletting was common to rid the body of corrupt blood. It is interesting to note that in search for the cause when the potato was first introduced in Europe from Central and South America, it was thought to have produced leprosy.

Enrique de Villena wrote a Treaty on Leprosy in 1422, in which he claimed it was contagious and transmitted through the air. Poor living conditions and poor diet were believed to be causes. The Bible blames sufferers for living an unclean life. Moral corruption of the individual was blamed for living an unclean life. Patients were thought to be heretics and separated from communities, forced to live apart while the disease ate away body parts and deformed them. There was no remedy except in India where hemp juice was successful.

[ES: Alimentacion en Castilla. Oct 12, 15. ES: Lauana. 1996; and Ibn Zuhr/García Sánchez. 1992:51:53:59:84:124:148]


Chicken and Orange Juice with Shreded Chicken and Spices
Photo by: Lord-Williams

SMOOTH SAUCE FOR FOWL IN THE POT ADAPTED FROM NOLA xxxix-2 SALSA LISA PARA VOLATERIA DE OLLA

Ingredients

A Cure for All Ailments
Phoot by: Lord-Williams
1 chicken breast
½ c almonds
1 qt chicken broth
orange juice  from 2 oranges (verjuice, lemon juice or vinegar)
1 tsp ground ginger
1 piece of ginger peeled (the size of a little finger)
1 cinnamon stick
1 tsp whole cloves
4 slices bread one day old

Preparation

Boil the chicken in broth. Once cooked, remove the breast and shred the meat.

Boil almonds in water. Skin them. Grind them in a food processor. Mix them with chicken broth and strain. Heat and strain once more into a pot.

Bring the almond milk to a boil and add orange juice (or other juice) Add well ground ginger. Place the ginger “finger,” cinnamon stick and cloves in a spice bag and tie. Gently boil the both for ½ hour.

Remove spice bag and just before serving add bread soaked in broth to thicken.



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