زنجار
Maghrib
15th Century
Source: Al-Abshiti, Muhammad b. Muhammad. Zahr al-Basatin fi 'Ilm al-Mashatin (زهور البساتين في علم المشاتين).
Recipe Details
Ingredients
الصفايح النحاس, تفل عصارة العنب
Preparation Steps
The author describes a method for creating a high-quality bluish verdigris (زنجاراً مزرقاً). Copper plates (الصفايح النحاس) are buried in grape dregs (تفل عصارة العنب), referred to as 'zinjiyya', for a duration of one day and a night. This process causes the copper to turn green. The resulting pigment is then scraped off the surface of the plates using a knife (p. 167).
Original Recipe Text
The author describes a method for creating a high-quality bluish verdigris (زنجاراً مزرقاً). Copper plates (الصفايح النحاس) are buried in grape dregs (تفل عصارة العنب), referred to as 'zinjiyya', for a duration of one day and a night. This process causes the copper to turn green. The resulting pigment is then scraped off the surface of the plates using a knife (p. 167).
Evidence
"تأخذ الصفايح النحاس تدفنها في الزنجية : وهو تفل عصارة العنب يوم وليلة ، فإنها تخضر ، فتجردها بالسكين ، فينزل منها زنجاراً مزرقاً في نهاية في الحسن"
Remarks
The text emphasizes the aesthetic quality of the resulting color, describing it as 'at the end of beauty' (في نهاية في الحسن). The use of grape dregs implies an acetic acid fermentation process common in medieval pigment production (p. 167).
Scientific Analysis
Chemical CompositionCu(CH3COO)2·[Cu(OH)2]3·xH2O
Analytical Techniques
Visual inspection
Certainty Level
Inferred
Instrumentally Verified
Not Verified
Metadata
Material Type
pigment
Colorمزرقاً
RegionMaghrib
Approx. Year1450
Source Information
AuthorAl-Abshiti, Muhammad b. Muhammad. Zahr al-Basatin fi 'Ilm al-Mashatin
Collectionعربان المغرب
Language
N/A
AI Suggestions
Find similar recipes based on ingredients and preparation methods.