I've been making drink syrups from the 13th century anonymous Andalusian cookbook for a number of years, so thought I'd put those recipes here.

You can find the book in 2 formats; from David Friedman (aka Cariadoc) here  http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm  

or as a pdf edited by Candida Martinelli here http://italophiles.com/andalusian_cookbook.pdf 

The drink recipes are at the end of David Friedman's and the beginning of Candida Martinelli's. Both were translated by Charles Perry from the Arabic, with help from a translation from Spanish to English by multiple friends of Cariadoc.


This classic vinegar and sugar syrup deserves a second look. I have several variations of this as I've experimented over the years.

 Syrup of Mint

Really, this should be named syrup of mint, basil, citron leaves and cloves. Nice for people who don't like vinegar.

 Sharbat E Bomya

This one is from a 20th century Afghan cookbook, but it's like a combo of 2 from the Andalusian, lemon and rosewater. Yum.

 Syrup of Mulberries

 If it were just the berries, it would be boring, which it's not. It adds 6 spices, including ginger, cinnamon, and pepper.

 Syrup of Citron Leaves

plus some other stuff, of course, including hard to find items

Syrup of Basil

still working on a good version of this -- it uses seeds!

Other drink syrups I used to make include Tamarind and Pomegranate, but I've found I can buy them now so don't bother.


 springerle cookies, candied peels, my favorite quince receipts

I bake less currently than I used to, as I am now gluten, egg and dairy free. Here is a GF springerle recipe from House on the Hill. I wish it were egg-free too.

Here is my springerle recipe.

Here is my candied peels recipe.

And here are the quince recipes.


And for the holidays, you might want to make a real mincemeat pie.


Just for amusement, a recipe for Roast Cat! from Llibre del coch.


From an online history of food course, here are recipes for Pork in Galentyne and Figge Fritters.