النوشادر الأبيض والراسخت
Egypt
15th Century
Source: Zahr al-Basatin fi 'Ilm al-Mashshatin (Edited Manuscript Collection)
Recipe Details
Ingredients
النوشادر الأبيض, الراسخت, ماء الكباد الأصفر الحامض
Preparation Steps
The mixture is prepared by taking two dirhams of white sal ammoniac (Nushadir) and one dirham of Rasakht (likely copper acetate or verdigris). These are ground into a very fine powder and then submerged in acidic yellow citrus or 'liver' water (Ma' al-Kibad). The egg is soaked in this solution for extraordinary decorative writing effects (p. 107).
Original Recipe Text
The mixture is prepared by taking two dirhams of white sal ammoniac (Nushadir) and one dirham of Rasakht (likely copper acetate or verdigris). These are ground into a very fine powder and then submerged in acidic yellow citrus or 'liver' water (Ma' al-Kibad). The egg is soaked in this solution for extraordinary decorative writing effects (p. 107).
Evidence
"يؤخذ من النوشادر (٤) الأبيض وزن درهمين ومن (بر : ٦٠ظ) الراسخت وزن درهم . ويسحقان ناعماً . ويسكب عليهما من ماء الكباد الأصفر الحامض ما يغمر الحوائج والبيضة"
Remarks
The term 'Rasakht' refers to copper-based compounds, and the acidic citrus water acts as both a solvent and an etchant, facilitating the marking of organic materials.
Scientific Analysis
Certainty Level
Inferred
Instrumentally Verified
Not Verified
Metadata
Material Type
ink
RegionEgypt
Approx. Year1450
Source Information
AuthorZahr al-Basatin fi 'Ilm al-Mashshatin
CollectionUnknown
Language
N/A
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