“NOTE 7.--_On Public Royal Feasts._ On certain periodical festivals, and on other occasions (as those of the kind here described), it has long been, and still is, a custom of Muslim princes to give public feasts to all classes of their subjects, in the palace. El-Maḳreezee quotes a curious account of the feasts which were given on the festival following Ramaḍán to the inhabitants of Cairo, by the Fáṭimee Khaleefehs.[365] At the upper end of a large saloon was placed the sereer (or couch) of the monarch, upon which he sat with the Wezeer on his right. Upon this seat was placed a round silver table, with various delicacies, of which they alone ate. Before it, and extending nearly from the seat to the other extremity of the saloon, was set up a kind of table or platform (simáṭ) of painted wood, resembling a number of benches placed together, ten cubits (or about eighteen or nineteen feet) in width. Along the middle of this were arranged twenty-one enormous dishes, each containing twenty-one baked sheep, three years old, and fat; together with fowls, chickens, and young pigeons, in number three hundred and fifty of each kind; all of which were piled together in an oblong form, to the height of the stature of a man, and enclosed with dry sweetmeat. The spaces between these dishes were occupied by nearly five hundred other dishes of earthenware; each of which contained seven fowls, and was filled up with sweetmeats of various kinds. The table was strewn with flowers; and cakes of bread made of the finest flower were arranged along each side. There were also two great edifices of sweetmeats, each weighing seventeen hundred-weights, which were carried thither by porters with shoulder-poles; and one of these was placed at the commencement, and the other at the close, of this sumptuous banquet. When the Khaleefeh and Wezeer had taken their seats upon the couch, the officers of state who were distinguished by neck-rings or collars,[366] and the inferior members of the court, seated themselves in the order of their respective ranks; and when they had eaten, they gave place to others. Two such feasts, given on the festival after Ramaḍán and on the "great festival," cost four thousand deenárs, or about two thousand pounds sterling.--Two military officers, named Ibn-Fáïz and Ed-Deylemee, distinguished themselves at these feasts in a very remarkable manner. Each of them used to eat a baked sheep, and ten fowls dressed with sweetmeats, and ten pounds of sweetmeats besides, and was presented with a quantity of food carried away from the feast to his house, together with a large sum of money. One of them had been a prisoner at 'Asḳalán; and after he had remained there some time, the person into whose power he had fallen jestingly told him that if he would eat a calf belonging to him, the flesh of which weighed several hundred-weights, he would emancipate him. This feat he accomplished, and thus he obtained his liberation.[367]”
A cook of roughly the same moment, setting down the same dish.
1759. INGREDIENTS.--1 lb. of treacle, 1/4 lb. of clarified butter, 1 lb. of coarse brown sugar, 2 oz. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, 1/2 oz. of candied lemon-peel, 1/2 oz. of coriander seeds, 1/2 oz. of caraway seeds, 1 egg; flour. _Mode_.--Put the treacle into a basin, and pour over it the butter, melted so as not to oil, the sugar, and ginger. Stir these ingredients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste. Make this into nuts of any size, put them on a tin plate, and bake in a slow oven from 1/4 to 1/2 hour. _Time_.--1/4 to 1/2 hour. _Average cost_, from 1s. to 1s. 4d. per lb. _Seasonable_ at any time.
Sources: The passage is from Unknown, The Thousand and One Nights, Vol. I.: Commonly Called the Arabian Nigh, tr. Lane, Edward William, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, lamp stamp.