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)

Making Ruqaq (thin breads that you can make in a frying pan)