Author: roxalana

Atraf al-tib 0

Atraf al-tib

In the Medieval Arabic Cookery book, pg. 132, Atraf al-tib is defined as…”a spice mixutre frequently used in cookery, made of lavender, betel, bay leaves, nutmeg, mace, cardamom, cloves, rosebuds, beech-nuts, ginger and pepper,...

Hydromel (Honey Water) 0

Hydromel (Honey Water)

So back to our regularly scheduled postings on food and drink.  I have a few more Roman recipes, then another Middle Eastern or 20…ok a mix-up or so of more period cooking! /wink.  Today’s...