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a.1222, نَجِيب الدِّين السَّمَرْقَنْدِيّ [najīb ad-dīn as-samarqandiyy], edited by Juliane Müller, كِتَاب الْأَغْذِيَة وَٱلْأَشْرِبَة [kitāb al-ʔaḡdiya wa-l-ʔǎšriba] (Islamic Philosophy, Theology and Science. Texts and Studies; 101), Leiden: Brill, published 2017, →ISBN, page 242:
الجُوذابات. أمّا المعمولة منها بالخبز فغذاؤها غذاء محمود والدم المتولّد منه دم جيّد لأنّها معمولة من خبز نضيج، وهي ملينة للطبيعة نافعة من خشومة قصة الرئة. وإن كانت باللبن والسكّر وماء النارجيل وعلّقت عليها بطّة سمينة أو دجاجة سمنة زادت في الباه زيادةً كثيرةً. والمعمولة بالحنطة غليطة بطيئة الهضم حارّة معطشة، والمعمولة بالأرزّ دونها في هذه الخلال. وكلّها كثير الغذاء بطيء النزول، ينبغي أن يستعان على هضمها بطول النوم وأن لا تؤكل هي إلا على جوعٍ صادق.
al-jūḏābāt. When made from bread they are are a laudably sustaining sustenance furthering the blood production for they are made from well-baked bread, and they are laxative and help against roughness of the windpipe, and if they are prepared with milk and sugar and coconut water and a fat duck or fatty chicken is hung above them then they add much to the libido. And made with wheat they are tough, slow in digestion, hot and causing thirst, whereas made with rice they are below these amiable properties. And all of them are sustaining and going down slowly; it is desired that one supports their digestion with long sleep and does not eat them except upon real hunger.
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