Inquisition report cited in A Drizzle of Honey
viernes fasta . . su ama açelgas sancohadas en agua e despues ahogadas
en aseyte e con çebollas, e allí, en el azeyte, reheruir; e despues
echana allí su agua e pan rallado e espeçias y yemas de hueuos;
e cozía fasía que se para muy espeso."
which Brighid ni Chiaran translates:
"On Fridays, her mistress made chard parboiled in water and then drowned in oil and with onions, and there, in the oil, boiled again; and then casting there her water and grated bread and spices and yolks of eggs, and cooked it until it became very thick."
In order to come up with a spice mixture that didn't re-use the ubiquitous cinnamon, I've thrown together some spices mentioned in the Andalusian cookbook and de Nola: pepper, grains of paradise, ginger (which appears everywhere), cardamom, and coriander (also ubiquitous) in Moorish cooking.
From the files of Jadwiga Zajaczkowa (Jenne Heise), 2004