Note 1 — Chapter IV · NIZAM’S WEDDING
Margaret Payson Waterman translation
The religious ceremony over, the bridal pair and their guests went to the house of Jousif hodja, where a great collation awaited them. The plates were heaped with portions of turkey, goose, woodcock and grouse; then came a course of pastry and Turkish sweets: baklava1 with pistachio and hazel nuts, walnut cakes, lokums2 melting in the mouth, preserved peaches and plums, orangeade, cedrats, colored sugar-plums, and brown and white nougat. Coffee was served in tiny silver cups, passed around by the servants; some of the guests preferred sherbets (iced drinks) flavored with rose, violet or vanilla.