Medieval vinegar partridge eggs

Continuing the partridge theme, this is a recipe from the encyclopedia of simple medicines and foodstuffs (الجامع لمفردات الأدوية والأغذية, al-jami’ li-mufradat al-adwiya wa ‘l-aghdhiya) compiled by the famous Andalusian botanist and pharmacologist, Ibn al-Baytar (d. 1248). The author recommended it as a remedy for abdominal aches and colic. The eggs are very simple to make; after boiling them, they are cooked in vinegar. The result is quite interesting inasmuch as the colouring makes the eggs look as if they are still in their shells! This is another example of how humour and food often went together in the medieval Arab culinary tradition.

the recipe in a 15th-century copy of Ibn al-Baytar’s work (Bibliothèque nationale de France)

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