Original recipe from al-Baghdadi (1226 C.E.)/A Collection of Medieval and Renaissance Cookbooks Vol. I, David Freidman:
This is an excellent relish which both awakens and stimulates the appetite. Take mint, celery and vegetable leeks: strip the leaves of the celery and mint. Chop all fine with a knife the pound in the mortar. Mix well with dried curds, and sprinkle with salt to taste and fine ground mustard. Garnish with coarse chopped walnuts and serve. If dry curds are not available, use instead coagulated milk from which the water has been strained, mix with a little sour milk, and serve.
Dry Curds with Vegetables
L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.
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