/ck/ - Food & Cooking

>>12488701
>You throw into it broken-up carob, fennel stalks, citron leaves and the pith of [bitter] orange branches, of each as much as is abundant, and two or three pine cones, as much as is done; let their seeds have been removed. You stir it with a stick of fig wood with branches, putting its end to the bottom and its root on top and stirring it with the strength of violent heat. And you cover it with a sieve woven of bast and esparto and put a cloth on it to prevent wasps and flies from falling in, for they often love it ardently. Leave it in the sun 40 days. Then you clarify it with a filter and put it up in a clay pot for the sun, shielded with oil. Then, for every 10 Egyptian pounds, you throw in a third of a pound of flour of groats, kneaded leavener. And if you want a third and baked in the bread oven but not completely done. Then break it into crumbs while it is still hot into this raised Murri and leave it in the sun for ten days. Strain it and put up in glass vessels sealed with oil. This is the first extraction, and it is the excellent one. If you want to extract another from it, take that which you left before and add water to it and leave it for another 40 days. Then, after straining it, throw in hot bread as you did before, and you leave it 10 days and strain it, and it is the second water. And if you want a third and a fourth, do so. Then keep the dregs and dry them in the shade as loaves, for they enter into some dishes.
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