صبغ الأخضر
Yemen
14th Century
Source: Al-Malik al-Afdal al-Abbas ibn Ali, Zahr al-Basatin fi 'Ilm al-Mashatin.
Recipe Details
Ingredients
الشيرج, الزنجار المليح الخالص, ماء الليمون, شعر العصفر
Preparation Steps
Place sesame oil in a bottle over hot embers. Add high-quality, pure verdigris (al-zanjār), coarsely ground rather than fine. Boil it. Once it boils, squeeze a little lemon juice into it and add an amount of safflower hair. Leave it to boil until prepared (p. 119).
Original Recipe Text
Place sesame oil in a bottle over hot embers. Add high-quality, pure verdigris (al-zanjār), coarsely ground rather than fine. Boil it. Once it boils, squeeze a little lemon juice into it and add an amount of safflower hair. Leave it to boil until prepared (p. 119).
Evidence
"تضع الشيرج في القنينة على نار الجمر . ثم ترمي الزنجار المليح الخالص ، جريشاً ، لا يكون ناعماً . وتغلي عليه . فإذا غلي فاعصر عليه من ماء الليمون قليلاً ، وارمِ عليه وزن ثمن من شعر العصفر"
Remarks
The use of lemon juice acts as an acidic agent to potentially stabilize or modify the verdigris color in the oil medium (p. 119).
Scientific Analysis
Chemical CompositionCu(CH3COO)2·[Cu(OH)2]3
Certainty Level
Inferred
Instrumentally Verified
Not Verified
Metadata
Material Type
pigment
Binderالشيرج
Colorالأخضر
RegionYemen
Approx. Year1350
Source Information
AuthorAl-Malik al-Afdal al-Abbas ibn Ali, Zahr al-Basatin fi 'Ilm al-Mashatin.
CollectionUnknown
Language
N/A
AI Suggestions
Find similar recipes based on ingredients and preparation methods.