الماء الأزرق العطاري
Yemen
14th Century
Source: Al-Malik al-Afdal al-Abbas ibn Ali, Zahr al-Basatin fi 'Ilm al-Mashatin.
Recipe Details
Ingredients
النوشادر الأبيض الصافي, الراسخت المغربي, الكلس الأبيض الناعم, الماء
Preparation Steps
Take 20 dirhams of pure white sal ammoniac (Nushadir), 10 dirhams of Moroccan Rasakht, and 1 dirham of fine white lime. Grind each separately, then mix them in a clean vessel. Pour water over the mixture, ensuring it is not excessive. Cover the vessel with a clean cloth and leave it until it produces a blue color that satisfies you (p. 120).
Original Recipe Text
Take 20 dirhams of pure white sal ammoniac (Nushadir), 10 dirhams of Moroccan Rasakht, and 1 dirham of fine white lime. Grind each separately, then mix them in a clean vessel. Pour water over the mixture, ensuring it is not excessive. Cover the vessel with a clean cloth and leave it until it produces a blue color that satisfies you (p. 120).
Evidence
"يؤخذ من النوشادر الأبيض الصافي زنة عشرين درهماً ، ومن الراسخت المغربي عشرة دراهم ، ومن الكلس الأبيض الناعم وزن درهم . ثم تسحق كل واحد منهم وحده . ثم تخلطهم في إناء نظيف"
Remarks
The term 'Rasakht al-Maghribi' suggests materials sourced from the Maghreb region. Footnote (2) identifies Nushadir as ammonium chloride (p. 120).
Scientific Analysis
Chemical CompositionNH4Cl
Certainty Level
Inferred
Instrumentally Verified
Not Verified
Metadata
Material Type
pigment
Binderماء
Colorالأزرق
RegionYemen
Approx. Year1350
Source Information
AuthorAl-Malik al-Afdal al-Abbas ibn Ali, Zahr al-Basatin fi 'Ilm al-Mashatin.
Collectionالمغربي
Language
N/A
AI Suggestions
Find similar recipes based on ingredients and preparation methods.