Cookery and Dining in Imperial Rome Part 47

You’re reading novel Cookery and Dining in Imperial Rome Part 47 online at LightNovelFree.com. Please use the follow button to get notification about the latest chapter next time when you visit LightNovelFree.com. Use F11 button to read novel in full-screen(PC only). Drop by anytime you want to read free – fast – latest novel. It’s great if you could leave a comment, share your opinion about the new chapters, new novel with others on the internet. We’ll do our best to bring you the finest, latest novel everyday. Enjoy!

[1] _Tractam_, probably with a starch added, or else it is a nut custard, practically a repet.i.tion of ? Nos.

129 and 143.

[299] ANOTHER SWEET _ALITER DULCIA_

TAKE A PREPARATION SIMILAR [1] [to the above] AND IN THE HOT WATER [bath or double boiler] MAKE A VERY HARD PORRIDGE OF IT. THEREUPON SPREAD IT OUT ON A PAN AND WHEN COOL CUT IT INTO HANDY PIECES LIKE SMALL COOKIES. FRY THESE IN THE BEST OIL, TAKE THEM OUT, DIP INTO [hot] HONEY, SPRINKLE WITH PEPPER [2] AND SERVE.

[1] This confirms the a.s.sumption that some flour or meal is used in ? No. 298 also without which this present preparation would not "stand up."

[2] It is freely admitted that the word "pepper" not always stands for the spice that we know by this name.

Cf. note 2 to ? No. 295 _et al._

[300] A STILL BETTER WAY _ALITER_

IS TO PREPARE THIS WITH MILK INSTEAD OF WATER.

[301] CUSTARD _TYROPATINAM_

ESTIMATE THE AMOUNT OF MILK NECESSARY FOR THIS DISH AND SWEETEN IT WITH HONEY TO TASTE; TO A PINT [1] OF FLUID TAKE 5 EGGS; FOR HALF A PINT [2] DISSOLVE 3 EGGS IN MILK AND BEAT WELL TO INCORPORATE THOROUGHLY, STRAIN THROUGH A COLANDER INTO AN EARTHEN DISH AND COOK ON A SLOW FIRE [in hot water bath in oven]. WHEN CONGEALED SPRINKLE WITH PEPPER AND SERVE [3].

[1] _s.e.xtarium._

[2] _ad heminam._

[3] Dann. calls this a cheese cake, which is a far-fetched conclusion, although standard dictionaries say that the _tyropatina_ is a kind of cheese cake. It must be borne in mind, however, that the ancient definition of "custard" is "egg cheese," probably because of the similarity in appearance and texture.

Cf. ? Nos. 129 and 143.

[302] OMELETTE SOUFFLeE [1]

_OVA SPHONGIA EX LACTE_

FOUR EGGS IN HALF A PINT OF MILK AND AN OUNCE OF OIL WELL BEATEN, TO MAKE A FLUFFY MIXTURE; IN A PAN PUT A LITTLE OIL, AND CAREFULLY ADD THE EGG PREPARATION, WITHOUT LETTING IT BOIL [2] HOWEVER. [Place it in the oven to let it rise] AND WHEN ONE SIDE IS DONE, TURN IT OUT INTO A SERVICE PLATTER [fold it] POUR OVER HONEY, SPRINKLE WITH PEPPER [3]

AND SERVE [4].

[1] Dann. misled by the t.i.tle, interprets this dish as "Floating Island"; he, the chef, has completely misunderstood the ancient formula.

[2] Tor. _sinas bullire_--which is correct. List.

_facies ut bulliat_--which is monstrous.

[3] G.-V.

[4] Tor. continues without interruption.

[303] CHEESE AND HONEY _MEL ET CASEUM_ [1]

PREPARE [cottage] CHEESE EITHER WITH HONEY AND BROTH [brine] OR WITH SALT, OIL AND [chopped] CORIANDER [2].

[1] G.-V. _Melca ... stum_; List. _mel castum_, refined honey; Tac. _Mel caseum_; Tor. _mel, caseum_. Cf. ?

No. 294.

[2] To season cottage (fresh curd) cheese today we use salt, pepper, cream, carraway or chopped chives; sometimes a little sugar.

XIV

[304] BULBS [1]

_BULBOS_

SERVE WITH OIL, BROTH AND VINEGAR, WITH A LITTLE c.u.mIN SPRINKLED OVER.

[1] Onions, roots of tulips, narcissus. Served raw sliced, with the above dressing, or cooked. Cf. notes to ? No. 307.

[305] ANOTHER WAY _ALITER_

SOAK [1] THE BULBS AND PARBOIL THEM IN WATER; THEREUPON FRY THEM IN OIL. THE DRESSING MAKE THUS: TAKE THYME, FLEA-BANE, PEPPER, ORIGANY, HONEY, VINEGAR, REDUCED WINE, DATE WINE, IF YOU LIKE [2] BROTH AND A LITTLE OIL. SPRINKLE WITH PEPPER AND SERVE.

[1] Tor. _tundes_; probably a typographical error, as this should read _fundis_, i.e. _infundis_. Wanting in the other texts.

[306] ANOTHER WAY _ALITER_

COOK THE BULBS INTO A THICK PUReE [1] AND SEASON WITH THYME, ORIGANY, HONEY, VINEGAR, REDUCED WINE, DATE WINE, BROTH AND A LITTLE OIL.

[1] _Tundes_, i.e. mash. Practically a correction of ? No. 305, repeated by Tor.

[307] VARRO SAYS OF BULBS [1]

_VARRO SI QUID DE BULBIS DIXIT_

COOKED IN WATER THEY ARE CONDUCIVE TO LOVE [2] AND ARE THEREFORE ALSO SERVED AT WEDDING FEASTS, BUT ALSO SEASONED WITH PIGNOLIA NUT OR WITH THE JUICE OF COLEWORT, OR MUSTARD, AND PEPPER.

[1] The first instance in Apicius where the monotony and business-like recital of recipes is broken by some interesting quotation or remark.

Brandt is of the opinion that this remark was added by a posterior reader.

[2] The texts: _qui Veneris ostium quaerunt_--"seek the mouth of Venus."

This favorite superst.i.tion of the ancients leads many writers, as might be expected, into fanciful speculations. Humelberg, quoting Martial, says: _Veneram mire stimulant, unde et salaces a Martiali vocantur._ 1.

XIII, Ep. 34:

_c.u.m sit a.n.u.s conjunx, c.u.m sint tibi mortua membra Nil aliud, bulbis quam satur esse potes._

Cookery and Dining in Imperial Rome Part 47

You're reading novel Cookery and Dining in Imperial Rome Part 47 online at LightNovelFree.com. You can use the follow function to bookmark your favorite novel ( Only for registered users ). If you find any errors ( broken links, can't load photos, etc.. ), Please let us know so we can fix it as soon as possible. And when you start a conversation or debate about a certain topic with other people, please do not offend them just because you don't like their opinions.


Cookery and Dining in Imperial Rome Part 47 summary

You're reading Cookery and Dining in Imperial Rome Part 47. This novel has been translated by Updating. Author: Apicius already has 651 views.

It's great if you read and follow any novel on our website. We promise you that we'll bring you the latest, hottest novel everyday and FREE.

LightNovelFree.com is a most smartest website for reading novel online, it can automatic resize images to fit your pc screen, even on your mobile. Experience now by using your smartphone and access to LightNovelFree.com