Period foods that are reasonably
inexpensive, reasonably simple, and can either be made in
advance and brought to an event or made at an event.
Most of these are recipes in How to Milk an Almond,
Stuff an Egg, and Armor a Turnip. A few, marked with an
asterisk, are in Recipes
for the 11th Edition of the Miscellany.
Make
in advance, keep good for a long time:
A
recipe for aqras fatit (crumbly crackers)*
Gingerbrede
Drinks: (Made as a syrup that keeps, diluted
with water to taste)
Sekanjabin
Julab*
Oatcakes (From an article
in the Miscellany)
A
recipe for white omelet by Abu Samin*
Cooked
Dish of Lentils
Delicious Adasiyya*
On
Preparing Carrots and Parsnips
Mustard
Greens
Funges
Boiled
Meats Ordinary
Fritters:
Lente
Frytoures
Puffy
Fricatellae
Fritter
of Milk
Pasta:
Losyns
Macrows
To
Make Gnochi
Rishta
Jazariyyah
Recipe
for Fried Tafâyâ
Labaniyyah
Recipe
for Murakkaba (A little elaborate, but good)