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Friday, June 22, 2018

SERVICIO - SERVANTS WITH PORK SOUP RECIPE

The Old Servant
Photo from: Niels Dejgaard
OCast seruicio,Eng servants, service, staff. Until recently the staff had one menu and the lord of the household and his family had another. Even the lord might have a menu which the family which was not the same as the family. As he hunted, it was thought he should eat meat and was given a special helping. Staff, on the other hand, seldom ate meat. Hardy soups were commonly served. As the staff, for the most part, as non-alphabetical, [-Nola/Iranzo. 1982:171]

PORK SOUP RECIPE FROM JOSÉ V. SERRADILLA MUÑOZ’ LA MATANZA DE VERA, “SOPA DE CACHUELA,” p 103



Ingredients

Pork Soup for the Servants
Photo by: Lord-Williams 

½ lb pork liver
1 tbsp chopped onion
1 tsp red pepper from Vera[1]

¼ qt blood from the pig
1 tsp cumin
2 garlic cloves
salt to taste
2 tbsp croutons

Preparation

Cut liver into small pieces. Fry it with 1 tbsp chopped onion.

When golden brown, not burned, add 1 tsp red pepper and cover with water.

Bring to a boil and simmer for 10 minutes. Remove from heat and add the blood, mashed garlic, cumin and stir continually to prevent the blood from coagulating. 

When cooked, add croutons

Cover and let sit 10 minutes prior to serving.






[1]This did not exist prior to the discovery of America.

Friday, June 15, 2018

SERENO, AL - TO CALM DOWN


Hanging Dead Pig
Photo by: Lord-Williams
to calm down, cool down, clear up. Slaughtered fowl and rabbits were left hung overnight to calm down or cool down for the serenity transmitted through the fresh air at night. Arnau de Vilanova, 14th C dietitian, in Régimen de Salud recommended hanging old dead partridges and rabbits at least 24 hours before eating. Cranes and pheasants should not been eaten for two days in summer and three in winter. Peacocks in any season of the year should be dead two days but if over a year, at least three days. [Gázquez. Cocina. 2002:193; Nola. 1989:xxxvi-1; and Nola/Pérez. 1994:186.210-211; and Sas.1986:581]

Not only were animals hung to calm down but also for remaining blood to drip out of the carcus. 

Traditionally animals were slaughtered before lunch and a hearty soup was prepared to restore the mens' energies.

A STEW MADE FROM PIG OFFALS TRANSLATED FROM JOSÉ V. SERRADILLA MUÑOZ' RECIPE FROM HIS PUBLICATION LA MATANZA EN LA VERA RECETARIO TRADICIONAL DE CHACINERÍA VERATA, p 103 

2.5 lbs pig liver
1/4 qt blood from a pig 
cumin 
garlic
onion
red pepper from Vera



Wednesday, June 13, 2018

SERENAR - TO CALM AND COOL

Hanging Dead Pig
Photo by: Lord-Williams
to calm down, cool down, clear up. Slaughtered fowl and rabbits were left hung overnight to calm down or cool down for the serenity transmitted through the fresh air at night. Arnau de Vilanova, 14th C dietitian, in Régimen de Salud recommended hanging old dead partridges and rabbits at least 24 hours before eating. Cranes and pheasants should not been eaten for two days in summer and three in winter. Peacocks in any season of the year should be dead two days but if over a year, at least three days. [Gázquez. Cocina. 2002:193; Nola. 1989:xxxvi-1; and Nola/Pérez. 1994:186.210-211; and Sas.1986:581]

Monday, June 11, 2018

SERENA, -0, HANGING BUTHERED ANIMALS

Well Hung
Photo from: Ian Crocker
butchered fowl or rabbit that has been hung outside over night to calm or cool the meat due it to the serenity transmitted by evening air to tenderize and improved the taste. Also, the word is applied to other food items left to sit overnight such as pomegranate juice as seen in Nola. See de parte de .[Gázquez. 2002:193; Nola. 1989:xxxvi-1; and Nola/Pérez. 1994:186.210-211; andSas. 1986:581]

Friday, June 8, 2018

SERDA (Leon) - BRISTLES USED TO MAKE BRUSHES

Polishing the Hide
Once the Bristles Are Removed
Photo by: Lord-Williams
1. pig, 2. hair. All the bristles on a pig, from the cow’s tail, horse or other animal with strong hair . Pig bristles are used still to make brushes. See cerdoandoca.[Ares. “Comidas.” 1994:109; Dialecto. 1947:320; and García Rey.1934:141]

Wednesday, June 6, 2018

SERBA

Etna - Sorbo degli uccellatori
(Sorbus aucuparia)

Photo by: Luigi Strano


serbaserbalsorba,L. Dorbus aucuparia, Fr.sorbier des montlagnes d’Europe, sorbier des oiseleursorarbrc á grives,  Eng. European mountain ash. Bushes and trees of this genus are natives in the northern hemisphere. They are cultivated for the beauty of their white flowers and bright scarlet berries. 

Geese Fleeing from the Roast
Photo by: Lord-Williams
The berries are kept in straw or hung until they mature and turn yellow. Then they are sun dried and eaten in spite of their acid taste or ground to powder and drunk in water. Both ways, they serve as an astringent. Although rarely used medically in Spain, it was thought ash purifies boils; relieves coughing, bronchial colds, hoarseness, and gout; increases urination; and starts menstruation. Further, for its rich supply of Vitamin C (0.8 gms. per kilogram), it has been used to treat scurvy. In the kitchen, the berries are made into marmalade or stewed with quantities of sugar to combat diarrhea. 

The English make ashberry jelly and serve it with venison. Hispano Arabs transmitted the Persian tradition of cooking geese covered fresh fruit such as pears or ashberries to Christian Spain. 

[Castro. Alimentación. 1996:205; Benavides-Barajas. Nueva-Clásica. 1995:199; Delgado. 1985:206; Hartley2003:66; andIbn Zuhr/García Sánchez. 1992:77]


Monday, June 4, 2018

SEQUERO - DRYING PARTS OF A PIG

Drying Parts of Pig on Sequeros
Photo by: Lord-Williams
 a type of bed made from poles and sticks where parts of pig, such as bacon slabs, are deposited to dry after the slaughter. [Sas. 1976:580; and Serradilla. 1993:148]

Friday, June 1, 2018

SEPIA A 14th CENTURY FAVORITE STUFFED AND BAKED

Calamari at the Mercado Central Santiago, Chile
Photo by: Lord-Williams
jibia, choco, OCast gibia, xibia, Ast. xibia,Cat. cípies, L. Sepia officinalis, Eng. cuttlefish, a mollusk with a depressed body enclosed in a sac. It has ten sucker-bearing arms and a hard internal shell. It has the power of ejecting a black ink-like fluid from a bog or sac, so as to darken the water and conceal itself when in danger. 

It lives in the Atlantic and the Mediterranean. Methods for cooking are the same as for squid but it should not be confused with that as it has a totally different physical build and taste. 

Frying Caramari Rings
Photo by: Lord-Williams
Sent Soví has two recipes and Nola gives one for a cuttlefish pottage that is slowly fried, boiled and fried and served in sauce similar to Sent Soví’ssecond recipe using toasted bread soaked in vinegar, chopped mint, sage, parsley and ground ginger, pepper, saffron and chopped onion. Nola adds nuts and raisins instead of herbs, spices, bread and onion. Sent Soví’sfirst recipe is like a fish soup today. See calamarand diurético

[Anón/Grewe. 1982:CLXXXXVI: 202-203:CCI:204-205; ES: Lord. Calamar. Jun 25, 12; Multilingual. 1969:72:257; Nola. 1989:lxvi-5; Nola/Iranzo. 1982:172; and Villena/Calero. 2002:23a]

See blog titled Langostafor Sent Soví recipe for sautéed lobster with cuttlefish and calamari published September 11, 2015 and blog titled Calamari with 14thcentury recipe for stuffed and baked squid. 

Wednesday, May 30, 2018

SEPARADO WITH RECIPE FOR SCRAMBLED EGGS

Whites that don't protest
Photo by: Lord-Willliams
OCast ralo, Eng separated. [Villena/Calero. 2002:63a]

A recipe that does not require eggsercise unless you want them funny side up: 

Scramble eggs by cracking the egg shell. Do not crack up, just crack the egg shell.

Separate the yolks from the whites. Contrary to humans, egg whites do not not normally protest. Do not scramble yourself. Stand still. 

Put the egg whites in a frying pan. When they start to set, scramble them. Remove from heat. Fluff the whites. Remove them from the pan

Break the yolks into the pan. Take care, they may be practical yokers and if they see the frying pan they may scramble. Fold in the whites. 

If coooking on an empty stomach, eat one egg no more as then your stomach won’t be empty.

Monday, May 28, 2018

SEÑORES CON SALVA

Performing the Salva
Photo by: Lord-Williams
dignitaries who perform the assay, i.e. who taste the food and drinks to insure no poison is being given to royals or high dignitaries. See salva. [Nola/Pérez. 1994:210]

Friday, May 25, 2018

SENT SOVÍ LLIBRE DE , WITH ITS MUSTARD RECIPE


Book of Sweet Taste. This is a Catalan recipe book. The surviving manuscript is from 1324 but it is thought to have been written during the 13thC. It is one of the oldest Christian documents on this subject if not the oldest. The author is unknown. Two copies survive today. One is in the University of Barcelona and the other is in the University of Valencia. It has been maintained that this manuscript had the greatest impact on Medieval and Renaissance Mediterranean cooking and on Rupherto de Nola’s early 16thLibro de Cocinain particular who repeats numerous recipes from the 14thC work expounding upon them in greater detail.


Further Sent Soví provides the first treatise on the art of carving as opposed to hacking meat as elsewhere in Europe, which lead to greater refinement in dining. With variations Catalan cooking continues to be based on Sent Soví with its wide span of recipes, flavors and culinary refinement. It is a composite of recipes of Arab origin such as pasta, rice, eggplant, almond milk, escabeche, sweet and sour dishes, nougat candy with found ing elements of the Catalan cuisine such as the picada (chopped food) and the sofrito (stir fried)It had fundamental influence on all Christian European culinary world especially in Naples, Sardinia and Sicily, Aragonese dominated regions in Italy, Languedoc and Provence in southern France and Castile.


[Anón/Grewe. 1982: entire. Martínez Llopis. Historia. 1981:155; and Martínez Llopis“Prólogo” 1982:7-12:26]

SPEAKING ABOUT OUR MUSTARD ADAPTED FROM ANÓN. SENT SOVÍ[1]"QUI PARLA CON SE FFA MOSTAZA NOSTRADA". p. 177

Ingredients for French Mustard
French Mustard
Photo by: Lord-Williams

1 tbsp mustard seed powder[2]
1 slice of bread
¼ c broth or vinegar
1 tbsp honey or sugar

Preparation

Grind mustard seeds into a powder[3]. Temper it with bread soaked in broth. Add honey or sugar. If making French mustard, temper it with vinegar.


SENT SOVÍ #CLXII QUI PARLA CON SE FFA MOSTAZA NOSTRADA. p. 177



[1]Mustard  prepared with dry mustard, which is hard to find today. If unavailable use French mustard.  Mustard seeds were popular during the Roman period, see Pliny XIX, XLIV, 171 and Columella XII, 57. See Anón/Huici for a detailed recipe from the 13th C Al-Andalus era, #130 p. 88. Huici instructs that mustard seeds were ground with almonds and vinegar in which kebabs and other heavy fatty foods were soaked. Sent Soví provides another recipe using “mustard, in Chapter 20, p 73 and lists“mustard” inthe first Apendix. Nola also provides a recipe for “mustard,” see l-1 and l-2., the process of which takes up to a year. Nola uses wine and adds cloves, ginger and cinnamon.

[2]Mustard was prepared by pounding it with a pestle in a mortar. See Nola 1-1 for instructions for preparing mustard and 1-2 for French mustard as outlined in blog titled “cantaro” published July 20, 2012. The mustard known today was not available until 1720 when a Mrs. Clements from Tewkesbury milled it like wheat. She then presented it to King George I, who loved it. 

[3]Today, it is very difficult to find mustard powder for sale. Use the common mustard sold which is a cream if powder cannot be found or if one does not happen to have a mustard bush growing in his backyard!


Wednesday, May 23, 2018

SÉMOLA WITH RECIPE FOR SEMOLINA PORRIDGE

Semolina Today
Photo by: Lord-Williams
L.Triticlim aestivlum,simila(flour), Eng. semolina, hard wheat, cracked wheat. The purified middlings or endosperm of durum wheat grains after it is coarsely ground into flour particles. Semolina is mixed with water to make pasta especially, for bread doughs especially flatbread, a paper thin type, dessert doughs for fritters, pies and cakes, an ingredient for milk puddings, meat dishes cooked in doughs or breadcrumbs and pottages, and groats. 

Semolinawas not known to the Romans or to the Greeks. The Berbers of north Africa were the first to use it in cooking dishes calling for flour, to make gachasor polentas (gruel or porridge made with semolina flour and milk or water) and later in the 10th C couscous. Qatayed or Katayef is commonly served during Ramadan in Levante as a dessert. It is a type of sweet dumpling filled with nuts or cream. 

Berbers also invented macaroni and noodles before the 13th C. This is a very important fact because semolina and its products can be stored for various years. Then governments and speculators stored this food for long periods to counteract wheat famines and to reduce inflation caused by demand. See candeal, fideos, gacha, grañones, polentaandtrigo duro. 

Semolina Porridge
Photo by: Lord-Williams
[Anón/Huici.1966:119:81-82:142:96-97:147:99 etc;Castro. Alimentación. 1996:177; ES: Decker. “Which”. Jun 14, 01; ES: Lord. Granones.Dec 29, 14; and Holleja, Jan 4, 15; ES: Organic. Apr 14, 03; Ibn Razīn/Granja. 1960:1:19:6:19-20:60:22 etc. 1960 etc; Lord. Hispano. May 24, 06; and Nola. 1989:xxi-4:lxxi-1]

See Lord-Williams blogs, as follows, for further information:

almeruzo, published August 31, 2011for the Anón/Huici recipe 142 for Mujabbana(Cheese Pie made with flatbread).

granones, published December 29, 2014 for Nola’s recipe xxi-4 for a pottage of cracked wheat recipe and hollejapublished January 4, 2015 for a recipe for groats.  

RECIPE WITH THREE INGREDIENTS FOR MUJABBANA ADAPTED FROM HUICI’S TRANSLATON OF ANON 13THCENTURY AL-ANDALUS #412 RECETA DE LA “ALMOJÇARBANA” TERCIADA[1]p 227

Ingredients

⅓ c wheat or semolina flour
⅓ c cheese
⅓ c butter
1 c milk

Preparation

Mash cheese by hand and mix it with equal parts flour or semolina and butter. Instead of adding water add milk. Mix thoroughly and knead until the texture is like dough; then make little cheesecakes with this and fry. Serve at will.

[1]Consisting of three ingredients.

ANON 13THCENTURY AL-ANDALUS
#412 RECETA DE LA “ALMOJÁRBANA” TERCIADA p 227







Monday, May 21, 2018

SEMILLAS WITH RECIPE FOR GRANADA SYRUP

Pomegranate Juice
Photo from: Adam
o granos en polvo, Ar. habb (seed, grains), Eng pulverized seeds or grains compressed into pills that reconstitute the original ground grains and are ready for use to make fruit paste or syrups for flavor. They could come from pomegranates or pears, for instance. See confitería.[Benavides–Barajas Alhambra. 1999:164; and Serrano. 2008:vol. 31:357-412]

GRANADA SYRUP FROM BENAVIDES–BARAJAS, ALHAMBRA, “SIROPE DE GRANADAS," p 164

1 lb sour pomegranates
1 lb sweet pomegranates
2 lbs sugar

Preparation

Put ingredients in a pot and bring to a boil. Continue booking until a syrup forms. Remove from heat and cook. Store until needed.

The benefits are that it relieves irritations and thirst, and it alleviates yellow fever and body pain.

BENAVIDES–BARAJAS, ALHAMBRA, “SIROPE DE GRANADAS," p 164


Friday, May 18, 2018

SEMBRAR WITH TO SPRINKLE WITH SALT

Sprinkled with Salt and
Barded with Bacon, Egg and Flour
Photo by: Lord-Williams
espolvorear, to sprinkle, dust, scatter. 

Sembrar actually means to sow but Nola uses the verb to mean sprinkle.  [Nola. 1989:xx-2; Nola/Iranzo. 1982:171; and Nola/Pérez. 1994:210]

See blog titled “anda” published September 29, 2011 for Nola’s recipe xx-2 for “Armored Hen.”


Wednesday, May 16, 2018

SEBO

Hairy Woodpecker at Feeder #3
From: Clyde's Pics
suet, fat, hard solid grease extracted from lamb, beef, goat and other animals or fowl. Fatty areas without veins or arteries are heated to clarify until the fat liquefies. It is strained and left to harden. Hard, solid and crumbly fat is found around kidneys and loins of animals

This is melted down to make tallow candles and for cooking. Mutton fat was clarified with vinegar to remove the muttony taste. Lemon juice was added when warmed and creamed before serving. Suet is used to grease tins and griddles, in meat, poultry and fish dishes, in pie crusts and cake making. 

A Perfect Dish for Grand Occasions
Photo by: Pedro Pablo Montero


Avenzoar advised that suet from cranes is good for illnesses caused by cold. That of camels is the thickest, which gives the impression that it has solidified when hot. He also claims that hedgehog suet alleviates pain caused by cold. It is useful against tetanus and facial paralysis. He continues that if mixed with balm and rubbed on the penis, it will become excited. 

[AUT:III:1976:O:6:58; Hartley. 2003:63-64; Ibn Zuhr/García Sánchez. 1992:52:56:82 etc; Nola. 1989:xxv-2;  and Trapiello. 1994:139]

For Nola's recipe xxv-2, Thick Gourds in Meat Broth,  see blog titled "novia," published November 11, 2016.







Monday, May 14, 2018

SEA WITH NOLA'S RECIPE FOR GOOSE SAUCE

to be permanently as opposed to este, to be temporarily as in “the meal should be (este, temporarily) good if it can be (sea, permanently) lamb.” [Anón/Huici. 191965:133:91.Nola. 1989:xiii-3:xxiii-2:xiiii-2 etc; and Nola/Pérez. 1994:209-110]

For Nola’s recipe xxxvi-1 see the Medieval Spanish Chef’s blog titled “higo” published September 3, 2015. 

NOLA’S GOOSE SAUCE THAT SHOULD BE SWEET AND SOUR ADAPTED FROM xxiii-2 SALSA DE ANSARONES

Sweet and Sour Goos Sauce
Photo by: Lord-Williams
Ingredients

½ c almonds
2 goose or chicken livers
1 qt chicken broth
1 tbsp sugar
1 tsp mixed spices

Garnish
1 tbsp sugar 
½ tsp cinnamon

Preparation

Select shelled almonds and mash them in a mortar. After that boil goose or chicken livers in chicken broth. Mash the livers with the almonds and then blend them with chicken broth. Strain this into a pot with sugar and stir with a spoon. Add mixed spices, except saffron. The sauce should be sweet and sour. Pour into soup bowls and sprinkle with sugar and cinnamon.

NOLA’S xxiii-2 SALSA DE ANSARONES
















































Friday, May 11, 2018

SAZÓN

The Author with 
Aging Sausages made by her 
Photo by: Lord-Williams
maturity, aged, ripe, seasoned, ready, al dente, firm to bite. [Anón/Huici.1966:214:392 and ES: Lord. Various dates. Blogs titled “salchichas,” “salchichón,” “salsa de pauo,” etc.]




























Wednesday, May 9, 2018

SARTÉN WITH A 13TH CENTURY RECIPE FOR STUFFED EGGS

frying pan. In the Middle Ages, it was made of iron, was wider than the depth and had two basket shaped handles, like the paellera today. It was used to bake, fry or toast. See miglā.[Gázquez. Cocina. 2002:43]

A REMARKABLE RECIPE FOR STUFFED AND FRIED EGGS[1]
ADAPTED FROM THE ANÓN AL-ANDALUS #247 GRITO RELLENO NOTABLE, p 148

Frying Pan
Photo by: Jennifer Dubernas


Ingredients

1 lb veal or other meat
1 tsp various spices 
½ tsp cumin
1 onion
1 tbsp. cilantro
salt to taste
1 tbsp vinegar
1 tsp murri
olive oil for frying
10 eggs

Garnish

1 tbsp chopped rue

Preparation

Chop the meat into small pieces. Put it in a pot and add spices and a little cumin, an onion, mashed with cilantro, salt to taste, 1 tbsp vinegar and a little murri. Cook until done. Remove the meat from the sauce and fry it in a frying pan with olive oil until toasted: then add as many eggs are necessary to fill the pan and beat them well. Add them to the frying pan and cook until thick and set. Then put the sauce in the frying pan and lift up edges with a spoon to let the sauce run underneath. Simmer until thick and smooth. Turn it out on a platter. Sprinkle with rue and serve, if it so pleases God. You can make this with meatballs, which is good.

[1] David Friedman calls this dish “Stuffed Mutajian.”

Monday, May 7, 2018

SARNA

Fox mange
Photo from: Carl Monopoli


itch, mange or scabs. Avenzoar maintained it could be caused by the humors of old goats, cabbage, clay pots used more than once and earthenware pots used more than five times for cooking foods. [Ibn Zuhr/García Sánchez. 1992:56:84:148]

Wednesday, May 2, 2018

SANO, -A, WITH RECIPE FOR HARĪSA

nutritious, wholesome, healthy, not broken or maimed. According to Nola, healthy herbs are parsley, marjoram and mint.Nutritious foods include megrim fish, wheat, garum harisa, gourd flours and sesame seeds. Anón Al-Andalus.1965:393:215-216; 394:26; and 395:216-217; Nola. 1989:lv-1; and Nola/Pérez. 1994:209]

HOW TO MAKE HARĪSA ADAPTED FROM ANÓN. AL-ANDALUS,#394 SU MODO DE HACERSE (HARĪSA) p 216


Ingredients
Harisa Mutton
Photo by: Lord-Williams

1 c wheat
1 lb. red meat
1 lb fat

Garnish 

Ground cinnamon

Preparation

Soak wheat in water. Pound it in a wooden or stone mortar until the husks are separated from the kernels. Then shake it and put the clean wheat in a pot with red meat. Cover with water. Heat and cook until the meat falls apart. Then, forcefully pound the meat and the wheat with a mallet specially made for this purpose until blended. 

Pour fresh fat over this until covered. Beat again until mixed. When the fat begins to separate and floats to the top, pour it on a platter and cover with freshly melted and salted fat; sprinkle with ground cinnamon and eat at will.


AL-ANDALUS,#394 SU MODO DE HACERSE (HARĪSA) p 216








Monday, April 30, 2018

SANGRADO

Blood Sucking
Photo from: Matt Tranter
1. unpleasant. 2. bleed. Sent Soví instructs that the peacocks, pheasants or capons being prepared for cooking should be bleed from a vein in the mouth instead of the ear at sunset. The Harleian MS4016 states to cut the swan’s month in the direction of the brain to let it bleed prior to cooking, to save the blood for giblet chowder and to bleed crane, heron and pheasant in the same way. 

It continues to state that goats were slit in the neck and left to bleed to death. Pigs’ aortas are severed to bleed them to death. Fresh lamprey were bleed to death in their own blood by placing them in a vessel and sticking two fingers into the naval. Kosher methods of the Jews included bleeding cows to death and removing all the blood from meats for consumption. Humans were bleed to balance the humours. [Anderson. 1962:78:81; Anón/Grewe. 1982:I:62]


Friday, April 27, 2018

SANDIA

watermelon
Photo from: Becky Smeitzer
OCast badeha, Cat albudeca, Ar. al-buttáikha (dim of battíkha), watermelon in the Middle East, melon in North Africa), L. Citrullus vulgaris, Ar. sandiaor baithasindiya (from Sinnd), Fr. pastèque, Eng. watermelon. Watermelon is believed to be a native of Sind (now a province of Pakistain). By Biblical times, it was common in the Middle East as Isralites ate it in Egypt as a vegetable (Num. 11:15). 

As it was one of the most consumed fruits of medieval Arabs it was brought to Spain from Persia or Yemen. It is first mentioned in Rabbi Ben Zaid’s 13thC Latin version of the Calendar of Cordova, in which he mentioned that it was an August fruit. 

It is referred to as a vegetable in the Archpriest of Hita. Probably, this is because eating raw fruit was frowned upon in the Middle Ages. It was drunk as a refreshing juice. The Anón al-Andalus uses the seeds in his hyssop syrup recipe. Villena says nothing about cooking it and instructs that it should be cut lengthwise like melon. Avenzoar explains that it is colder and more humid than a cucumber; its nature is extremely heavy and the amount of yellow bile in it is so slight that if there is any in the stomach, it fights it. He recommends this to alleviate high fevers suffered by youths.[Anón/Huici.1966:505:275-276; Bolen. Cuisine. 1990:34; ES: Harper. May 15, 98; Gázquez. 2002:28; Ibn Zuhr/García Sánchez. 1992:88; Villena/Calero. 2002:42b; and Villena/Saínz. 1969:162]


Wednesday, April 25, 2018

SÁNDALO BLANCO

White Champaca<_ftnref1>[1]
<_ftnref1>Photo from: Andelo Facundo
L. Santalumalba, Eng white sandalwood, white sanders. White sandalwood, as it relatives, is a small tree, 20-30’ high, found mainly in India. It has oval leaves and small white flowers. The wood was used in cookery for its fragrance instead of aromatics, burned as incense and was drunk in infusions. The oil has been used to treat various diseases, as it is an astringent, disinfectant, expectorant, diuretic and stimulant. It is prescribed especially for bronchitis, inflammations, reducing fever and cleansing the blood.


The Anón Al-Andalus provides a recipe for an electuary of red sandalwood made with rosewater, sugar, bamboo shoots and rosewater. The author maintains that it reduced fever cause be jaundice, cut thirst, fortifies the liver, stomach and other organs. Further, after distilling the wood, it was used in soap, incense, candles, and potpourri, the odor, of which, lasts for years. See Idrisi, Al-. 

[Anón/Huici. 1965:496:271; ES: Alchemy. n/d; ES: “Herb.” 1988-2000; and Nola/Pérez. 1994:209]

See blog titled "Itericia," published June 12, 2013 for the Anón Al-Andalus recipe #496 for "How to Make Sandalwood Syrup ."

[1] Magnolia × alba, commonly known as the White Champaca, White Sandalwood, or White Jade Orchid Tree.