Celery, {Rx} 104
Celsinus, a Roman, {Rx} 376-7
CENA, COENA, a meal, a repast; CENULA, a light luncheon; ---- RECTA,
a "regular" meal, a formal dinner, usually consisting of GUSTUS,
appetizers and light ENTRÉES, the CENA proper which is the PIÈCE DE
RESISTANCE and the MENSÆ SECUNDAE, or desserts. The main dish was
the CAPUT CENAE; the desserts were also called BELLARIA or MENSAE
POMORUM, because they usually finished with fruit. Hence Horace's
saying "AB OVO USQUE AD MALA" which freely translated and modernized
means, "Everything from soup to nuts."
---- AUGURALIS, ---- PONTIFICALIS, ---- CAPITOLINA, ---- PERSICA,
----SYBARITICA, ---- CAMPANAE, ---- CEREALIS, ---- SALIARIS,
----TRIUMPHALIS, ---- POLINCTURA are all names for state dinners,
official banquets, refined private parties each with its special
significance which is hard to render properly into our language
except by making a long story of it
---- PHILOSOPHICA, ---- PLATONICA, ---- LACONICA, ---- RUSTICA,
----CYNICA are all more or less skimpy affairs, while the ---- ICCI
is that of a downright miser. ---- HECATES is a hectic meal,
----TERRESTRIS a vegetarian dinner, ---- DEUM, a home-cooked meal,
and a ---- SATURNIA is one without imported dishes or delicacies, a
national dinner
---- NOVENDIALIS is the feast given on the ninth day after the
burial of a dead man when his ashes were scattered while yet warm
and fresh. ---- DUBIA, {Rx} 139, is the "doubtful meal" which
causes the conscientious physician Lister so much worry
The CENA, to be sure, was an evening meal, the PRANDIUM, a noon-day
meal, a luncheon, any kind of meal; the JENTACULUM, a breakfast, an
early luncheon; the MERENDA was a snack in the afternoon between the
meals for those who had "earned" a bite
There are further CENAE, such as ---- DAPSILIS, ---- PELLOCIBILIS,
---- UNCTA, ---- EPULARIS, ---- REGALIS, all more or less generous
affairs, and our list of classical and sonorous dinner names is by
no means exhausted herewith. The variety of these names is the best
proof of how seriously a meal was considered by the ancients, how
much thought was devoted to its character and arrangements
CEPA, same as CAEPA, onion
CEPAEA, purslane, sea-purslane, portulaca
CEPUROS, Gr., gardener; title of Book III
CERASUM, cherry, Fr. CERISE; Cerasus is a city of Pontus (Black Sea)
whence Lucullus imported the cherry to Rome
CEREBRUM, CEREBELLUM, brains, {Rx} 46
CEREFOLIUM, CAEREFOLIUM, chervil, Ger. KERBEL, Fr. CERFEUILLE
Cereto de Tridino, printer, see Tacuinus
CERVUS, stag, venison, {Rx} 339-45
Cesena, a town in Italy where there is an Apicius Ms.; Apiciana XII
CHAMAE, cockles
Chamois, {Rx} 346 seq.
Charcoal used for filtering, {Rx} 1
CHARTREUSE, {Rx} 68, 131, 145a, 186, 469-70; also see Carthusian
monks and Carême
"Chasseur," {Rx} 263
Cheese, cottage, {Rx} 303; also see CASEUS
Cheltenham codex, Apiciana I
Cherries, {Rx} 22, see CERASUS
Chestnuts, {Rx} 183-84a
Chicken, PULLUS
---- forcemeat, {Rx} 50; ---- broth, 51; ---- fricassé, 56; ----
boiled, 235, 236, 242; ---- and dasheens, 244; ---- creamed, with
paste, 247; ---- stuffed, 248, 199, 213-17, 235; ---- in cream,
250; ---- disjointed, 139, note 1; ---- Bantam, 237; ---- cold, in
its own gravy, 237; ---- fried or sauté, 236; ---- Guinea hen,
239; ---- Fricassé Varius, 245; ---- à la Fronto, 246; ----
Parthian style, 237; ---- and leeks, 238; ---- with laser, 240;
---- roast, 241; ---- and pumpkin, 243; ---- galantine, 249; ----
fried with cream sauce, 250; ---- Maryland, Wiener Backhähndl, 250
Chick-peas, {Rx} 207-9; p. 247
Chimneys on pies, {Rx} 141
Chipolata garniture, {Rx} 378
CHOENIX, a measure,--2 SEXTARII, {Rx} 52
Chops, {Rx} 261
CHOUX DE BRUXELLES AUX MARRONS, {Rx} 92
Christina, Queen of Sweden, eating Apician dishes, pp. 37, 38
CHRYSOMELUM, CHRYSOMALUM, a sort of quince
CIBARIA, victuals, provisions, food; same as CIBUS. Hence CIBARIAE
LEGES, sumptuary laws; CIBARIUM VAS, a vessel or container for food;
CIBARIUS, relating to food; also CIBATIO, victualling, feeding,
meal, repast
CIBARIUM ALBUM, white repast, white dish, blancmange. Fr. BLANC
MANGER, "white eating." A very old dish. Platina gives a fine recipe
for it; in Apicius it is not yet developed. The body of this dish is
ground almonds and milk, thickened with meat jelly. Modern
cornstarch puddings have no longer a resemblance to it; to speak of
"chocolate" blancmange as we do, is a barbarism. Platina is proud of
his C.A. He prefers it to any Apician dessert. We agree with him;
the incomplete Apicius in Platina's and in our days has no desserts
worth mentioning. A German recipe of the 13th century (in "Ein Buch
von guter Spise") calls C.A. "Blamansier," plainly a corruption of
the French. By the translation of C.A. into the French, the origin
of the dish was obliterated, a quite frequent occurrence in French
kitchen terminology
CIBORIUM, a drinking vessel
CIBUS, food, victuals, provender
CICER, chick-pea, small pulse, {Rx} 207-209
Cicero, famous Roman, {Rx} 409
CICONIA, stork. Although there is no direct mention of the C. as an
article of diet it has undoubtedly been eaten same as crane, egrets,
flamingo and similar birds
CINARA, CYNARA, artichoke
CINNAMONUM, cinnamon
CIRCELLOS ISICATOS, a sausage, {Rx} 65
CITREA MALA, citron; see CITRUM
CITREUS, citron tree
CITRUM, CITRIUM, the fruit of the CITREUS, citron, citrus, {Rx} 23,
81, 168. The citron tree is also MALUS MEDICA. "MALUS QUAE CITRIA
VOCANTUR"; CONDITURA MALORUM MEDICORUM, Ap. Book I.; Lister thinks
this is a cucumber
CITRUS, orange or lemon tree and their fruits. It is remarkable that
Apicius does not speak of lemons, one of the most indispensable
fruits in modern cookery which grow so profusely in Italy today.
These were imported into Italy probably later. The ancients called a
number of other trees CITRUS also, including the cedar, the very
name of which is a corruption of CITRUS
Classic Cookery, pp. 16-17
CLIBANUS, portable oven; also a broad vessel for bread-making, a
dough trough
CNECON, {Rx} 16
CNICOS, CNICUS, CNECUS, bastard saffron; also the blessed thistle
CNISSA, smoke or steam arising from fat or meat while roasting
COCHLEAE, snails, also sea-snails, "cockles," periwinkles, {Rx}
323-25. ---- LACTE PASTAE, milk-fed snails. COCHLEARIUM, a snail
"farm," place where snails were raised and fattened for the table.
Also a "spoonful," a measure of the capacity of a small shell, more
properly, however, COCHLEAR, a spoon, a spoon-full, 1/4 cyathus, the
capacity of a small shell, also, properly, a spoon for drawing
snails out of the shells. COCHLEOLA, a small snail
COCOLOBIS, basil, basilica
COCTANA, COTANA, COTTANA, COTONA, a small dried fig from Syria
COCTIO, the act of cooking or boiling
COCTIVA CONDIMENTA, easy of digestion, not edible without cooking.
COCTIVUS, soon boiled or roasted
COCTOR, cook, which see; same as COQUUS
COCULA, same as COQUA, a female cook
COCULUM, a cooking vessel
COCUS, COQUUS, cook, which see
Coelius, name of a person, erroneously attached to that of Apicius;
also Caelius, p. 13
COLADIUM, --EDIUM, --ESIUM, --OESIUM, variations of COLOCASIUM,
which see
Colander, illustration of a, p. 58
COLICULUS, CAULICULUS, a tender shoot, a small stalk or stem,
{Rx} 87-92
COLO, to strain, to filter, cf. {Rx} 73
COLOCASIA, COLOCASIUM, the dasheen, or taro, or tanyah tuber, of
which there are many varieties; the root of a plant known to the
ancients as Egyptian Bean. Descriptions in the notes to the {Rx} 74,
154, 172, 200, 244 and 322
COLUM NIVARIUM, a strainer or colander for wine and other liquids.
See illustration, p. 58
COLUMBA, female pigeon; COLUMBUS, the male; COLUMBULUS, --A, squab,
{Rx} 220. Also used as an endearing term
Columella, writer on agriculture; ---- on bulbs, {Rx} 307; ----
mentioning Matius, {Rx} 167
COLYMBADES (OLIVAE), olives "swimming" in the brine; from COLYMBUS,
swimming pool
Combination of dishes, {Rx} 46
Commentaries on Apicius, p. 272
Commodus, a Roman, {Rx} 197
Compôte of early fruit, {Rx} 177
CONCHA, shellfish muscle, cockle scallop, pearl oyster; also the
pearl itself, or mother-of-pearl; also any hollow vessel resembling
a mussel shell (cf. illustration, p. 125) hence CONCHA SALIS PURI, a
salt cellar. Hence also CONCHIS, beans or peas cooked "in the shell"
or in the pod; and diminutives and variations: CONCHICLA FABA, (bean
in the pod) for CONCHICULA, which is the same as CONCHIS and
CONCICLA; {Rx} 194-98, 411. ---- APICIANA, {Rx} 195; ---- DE PISA,
{Rx} 196; ---- COMMODIANA, {Rx} 197; ---- FARSILIS, {Rx} 199
CONCHICLATUS, {Rx} 199
CONCRESCO, grow together, run together, thicken, congeal, also
curdle, etc., same as CONCRETIO, CONCRETUM
CONDIO, to salt, to season, to flavor; to give relish or zest, to
spice, to prepare with honey or pepper, and also (since spicing does
this very thing) to preserve
CONDITIO, laying up, preserving. CONDITIVUS, that which is laid up or
preserved, same as CONDITUM
CONDITOR, one who spices. Ger. Konditor, a pastry maker
CONDIMENTARIUS, spice merchant, grocer
CONDIMENTUM, condiment, sauce, dressing, seasoning, pickle, anything
used for flavoring, seasoning, pickling ---- VIRIDE green herbs, pot
herbs; cf. CONDITURA. ---- PRO PELAMIDE, {Rx} 445; ---- PRO THYNNO,
{Rx} 446; ---- IN PERCAM, {Rx} 447; ---- IN RUBELLIONEM, {Rx} 448;
---- RATIO CONDIENDI MURENAS, {Rx} 449; ---- LACERTOS, {Rx} 456;
---- PRO LACERTO ASSO, {Rx} 457; ---- THYNNUM ET DENTICEM, {Rx} 458;
---- DENTICIS, {Rx} 460; ---- IN DENTICE ELIXO, {Rx} 461; ----
AURATA, {Rx} 462; ---- IN AURATAM ASSAM, {Rx} 463; ---- SCORPIONES,
{Rx} 464; ---- ANGUILLAM, {Rx} 466; ---- ALIUD ---- ANGUILLAE, {Rx}
467
CONDITUM, preserved, a preserve; cf. CONDIO; ---- MELIRHOMUM, {Rx} 2
---- ABSINTHIUM ROMANUM, {Rx} 3 ---- PARADOXUM, {Rx} 1 ----
VIOLARUM, {Rx} 5
---- Paradoxum, facsimile of Vat. Ms., p. 253
CONDITURA, a pickle, a preserve, sauce, seasoning, marinade; the
three terms, C., CONDITUM and CONDIMENTUM are much the same in
meaning, and are used indiscriminately. They also designate sweet
dishes and desserts of different kinds, including many articles
known to us as confections. Hence the German, KONDITOR, for
confectioner, pastry cook. Nevertheless, a general outline of the
specific meanings of these terms may be gathered from observing the
nature of the several preparations listed under these headings,
particularly as follows: ---- ROSATUM, {Rx} 4; (cf. No. 5) ----
MELLIS, {Rx} 17; ---- UVARUM, {Rx} 20; ---- MALORUM PUNICORUM, {Rx}
21; ---- COTONIORUM, {Rx} 19; ---- FICUUM, PRUNORUM, PIRORUM, {Rx}
20; ---- MALORUM MEDICORUM, {Rx} 21; ---- MORORUM, {Rx} 25; ----
OLERUM, {Rx} 26; ---- RUMICIS, {Rx} 27; ---- LAPAE, {Rx} 27; ----
DURACINORUM, {Rx} 29; ---- PRUNORUM, etc., {Rx} 30
--in most of these instances corresponds to our modern
"preserving"
CONGER, CONGRIO, CONGRUS, sea-eel, conger. CONGRUM QUEM ANTIATES
BRUNCHUM APPELLANT,--Platina, cf. ANGUILLA. Plautus uses this fish
name to characterize a very cunning person, a "slippery" fellow. A
cook is thus called CONGRIO in one of his plays
CONILA, CUNILA, a species of the plant ORIGANUM, origany, wild
marjoram. See SATUREIA
CONYZA, the viscous elecampane
Cook, COCUS, COQUUS is the most frequent form used, COCTOR,
infrequent. COQUA, COCULA, female cook; though female cooks were
few. The word is derived from COQUERE, to cook, which seems to be an
imitation of the sound, produced by a bubbling mess
The cook's work place (formerly ATRIUM, the "black" smoky room) was
the CULINA, the kitchen, hence in the modern Romance tongues
CUISINE, CUCINA, COCINA. Those who work there are CUISINIERS,
COCINEROS, the female a CUISINIÈRE, and so forth
The German and Swedish for "kitchen" are KÜCHE and KÖKET, but the
words "cook" and "KOCH" are directly related to COQUUS
A self-respecting Roman cook, especially a master of the art,
having charge of a crew, would assume the title of MAGIRUS, or
ARCHIMAGIRUS, chief cook. This Greek--"MAGEIROS"--plainly shows the
high regard in which Greek cookery stood in Rome. No American CHEF
would think of calling himself "chief cook," although CHEF means
just that. The foreign word sounds ever so much better both in old
Rome and in new New York. MAGEIROS is derived from the Greek
equivalent of the verb "to knead," which leads us to the art of
baking. Titles and distinctions were plentiful in the ancient
bakeshops, which plainly indicates departmentisation and division of
labor
The PISTOR was the baker of loaves, the DULCIARIUS the cake baker,
using honey for sweetening. Martial says of the PISTOR DULCIARIUS,
"that hand will construct for you a thousand sweet figures of art;
for it the frugal bee principally labors." The PANCHESTRARIUS,
mentioned in Arnobius, is another confectioner. The LIBARIUS still
another of the sweet craft. The CRUSTULARIUS and BOTULARIUS were a
cookie baker and a sausage maker respectively
The LACTARIUS is the milkman; the PLACENTARIUS he who makes the
PLACENTA, a certain pancake, also a kind of cheese cake, often
presented during the Saturnalia. The SCRIBLITARIUS belongs here,
too: in our modern parlance we would perhaps call these two
"ENTREMETIERS." The SCRIBLITA must have been a sort of hot cake,
perhaps an omelet, a pancake, a dessert of some kind, served hot;
maybe just a griddle cake, baked on a hot stone, a TORTILLA--what's
the use of guessing! but SCRIBLITAE were good, for Plautus, in one
of his plays, Poenulus, shouts, "Now, then, the SCRIBLITAE are
piping hot! Come hither, fellows!" Not all of them did eat, however,
all the time, for Posidippus derides a cook, saying, CUM SIS COQUUS,
PROFECTUS EXTRA LIMEN ES, CUM NON PRIUS COENAVERIS, "What? Thou art
a cook, and hast gone, without dinner, over the threshold?"
From the FOCARIUS, the scullion, the FORNACARIUS, the fireman, or
furnace tender, and the CULINARIUS, the general kitchen helper to
the OBSONATOR, the steward, the FARTOR to the PRINCEPS COQUORUM, the
"maître d'hôtel" of the establishment we see an organization very
much similar to our own in any well-conducted kitchen
The Roman cooks, formerly slaves in the frugal days of the nation,
rose to great heights of civic importance with the spread of
civilization and the advance of luxury in the empire. Cf. "The Rôle
of the Mageiroi in the Life of the Ancient Greeks" by E. M. Rankin,
Chic., 1907, and "Roman Cooks" by C. G. Harcum, Baltimore, 1914, two
monographs on this subject
Cookery, Apician, as well as modern c., discussed in the critical
review of the Apicius book
---- examples of deceptive c. in Apicius, {Rx} 6, 7, 9, 17, 229,
230, 384, 429
---- of flavoring and spicing, {Rx} 15, 277, 281, 369
---- deserving special mention for ingenuity and excellence, {Rx}
15, 21, 22, 72, 88, 177, 186, 212, 213, 214, 250, 287, 315, 428
---- modern Jewish, resembling Apicius, {Rx} 204 seq.
---- examples of attempts to remove disagreeable odors, {Rx} 212-14,
229, 230, 292
---- removing sinews from fowl, {Rx} 213
---- utensils, p. 15
Coote, C. T., commentator, pp. 19, 273
COPA, a woman employed in eating places and taverns, a bar maid, a
waitress, an entertainer, may be all that in one person. One of the
caricatures drawn on a tavern wall in Pompeii depicts a COPA
energetically demanding payment for a drink from a reluctant
customer, p. 7
COPADIA, dainties, delicate bits, {Rx} 125, 179, 180, 271, 276,
seq., 355
Copper in Vegetable Cookery, {Rx} 66
Copyists and their work, p. 14
COQUINA, cooking, kitchen. COQUINARIS, --IUS, relating to the kitchen.
COQUO, --IS, COXI, COCTUM, COQUERE, to cook, to dress food, to function
in the kitchen, to prepare food for the table. See cook
COR, heart
CORDYLA, CORDILLA, {Rx} 419, 423
CORIANDRUM, the herb coriander; CORIANDRATUM, flavored with c.;
LIQUAMEN EX CORIANDRO, coriander essence or extract
Corn, green, {Rx} 99
CORNUM, cornel berry; "CORNA QUAE VERGILIUS LAPIDOSA VOCAT"--Platina
CORNUTUS, horn-fish, {Rx} 442
CORRUDA, the herb wild sparrage, or wild asparagus
CORVUS, a kind of sea-fish, according to some the sea-swallow.
Platina describes it as a black fish of the color of the raven
(hence the name), and ranks it among the best of fish, cf. STURNUS
COTANA, see COCTANA
COTICULA (CAUDA?), minor cuts of pork, either spareribs, pork chops,
or pig's tails
COTONEA, a herb of the CUNILA family, wallwort, comfrey or black
bryony
COTONEUM, COTONEUS, COTONIUS, CYDONIUS, quince-apple, {Rx} 163
COTULA, COTYLA, a small measure, 1/2 sextarius
COTURNIX, quail
COSTUM, COSTUS, costmary; fragrant Indian shrub, the root of burning
taste but excellent flavor
Court-bouillon, {Rx} 37, 138
Cow-parsnips, p. 188, {Rx} 115-122, 183
COXA, {Rx} 288
Crabs, {Rx} 485; crabmeat croquettes, {Rx} 44
Cracklings, p. 285, {Rx} 255
Crane, {Rx} 212, 213, p. 265. Crane with turnips, {Rx} 214-17
CRATER, CRATERA, a bowl or vessel to mix wine and water; also a
mixing bowl and oil container--see illustrations, p. 140
CRATICULA, grill, gridiron; illustration, p. 182
Crême renversée, {Rx} 129, 143
CREMORE, DE--, {Rx} 172
CRETICUM HYSOPUM, {Rx} 29, Cretan hyssop
CROCUS, --OS, --ON, --UM, saffron; hence CROCEUS, saffron-flavored,
saffron sauce or saffron essence. CROCIS, a certain herb or flavor,
perhaps saffron
Croquettes, {Rx} 42, seq.
Cucumber, CUCUMIS, {Rx} 82-84
CUCURBITA, pumpkin, gourd, {Rx} 73-80, 136
CULINA, kitchen; CULINARIUS, man employed in the kitchen; pertaining
to the kitchen
CULTER, a knife for carving or killing; the blade from 9 to 13
inches long
CUMANA, earthen pot or dish; casserole, {Rx} 237
Cumberland sauce, {Rx} 345
CUMINUM, CYMINUM, cumin; CUMINATUM, --US, sauce or dish seasoned
with cumin, {Rx} 39, 40. Aethiopian, Libyan, and Syriac cumin are
named, {Rx} 178
CUNICULUS, rabbit, cony
CUNILAGO, a species of origany, flea-bane, wild marjoram, basilica
CUPELLUM, CUPELLA, dim., of CUPA, a small cask or tun. Ger. KUFE; a
"cooper" is a man who makes them
CURCUMA ZEODARIA, turmeric
Custard, brain, {Rx} 27; ---- nut, {Rx} 128, 142; ---- of vegetables
and brain, {Rx} 130; ---- of elderberries, {Rx} 134; ---- rose, {Rx}
135; see also {Rx} 301
Cutlets, {Rx} 261, 471-3
Cuttle-fish, {Rx} 42, 406-8
CYAMUS, Egyptian bean
CYATHUS, a measure, for both things liquid and things dry, which
according to Pliny 21.109, amounted to 10 drachms, and, according to
Rhem. Fann. 80., was the 12th part of a SEXTARIUS, roughly one
twelfth pint. Also a goblet, and a vessel for mixing wine, {Rx} 131
CYDONIIS, PATINA DE, {Rx} 163, see also Malus
CYMA, young sprout, of colewort or any other herb; also cauliflower,
{Rx} 87-9-92
CYPERUS, CYPIRUS, a sort of rush with roots like ginger, see MEDIUM
CYRENE, a city of Africa, famous for its Laser Cyrenaicum, the best
kind of laser, which see. Also Kyrene
D
DACTYLIS, long, "finger-like" grape or raisin; --US, long date, fruit
of a date tree, {Rx} 30
DAMA, a doe, deer, also a gazelle, antilope (DORCAS). In some places
the chamois of the Alps is called DAMA
DAMASCENA [PRUNA], plum or prune from Damascus, {Rx} 30. Either fresh
or dried
Danneil, E., editor, pp. 33-34, 35, 271
Dasheen, {Rx} 74, 152, 172, 216, 244, 322
Dates, stuffed, {Rx} 294
DAUCUM, --US, --ON, a carrot
DE CHINE, see Dasheen
"Decline of the West," p. 17
DECOQUO, to boil down
DEFRUTARIUS, one who boils wine; CELLA DEFRUTARIA, a cellar where
this is done, or where such wine is kept
DEFRUTUM, DEFRICTUM, DEFRITUM, new wine boiled down to one half of
its volume with sweet herbs and spices to make it keep. Used to
flavor sauces, etc., see also Caramel color
DENTEX, a sparoid marine fish, "Tooth-Fish," {Rx} 157, 459-60
Dessert Dishes, illustrations, pp. 61, 125
Desserts, absent, p. 43
Desserts, Apician, {Rx} 143, 294, seq.
DIABOTANON PRO PISCE FRIXO, {Rx} 432
Diagram of Apician editions, p. 252
Didius Julianus, {Rx} 178
Dierbach, H. J., commentator, p. 273
Dining in Apician style, modern, p. 37
---- in Rome, compared with today, pp. 17, 18
Diocles, writer, {Rx} 409
Dionysos Cup, illustration, p. 141
Dipper, illustrated, p. 3
DISCUS, round dish, plate or platter
Disguising foods, {Rx} 133, pp. 33-4
Distillation, see Vinum
Dormouse, {Rx} 396
Dory, {Rx} 157, 462-5
Doves, p. 265
Drexel, Theodor, collector, pp. 257-8
Dubois, Urbain, chef, p. 16
Duck, p. 265, {Rx} 212-3; ---- with turnips, {Rx} 214-7
DULCIA, sweets, cookies, confections, {Rx} 16, 216, 294-6
--RIUS, pastry cook, {Rx} 294
Dumas, Alexandre, cooking, p. 24
Dumpling of pheasant, {Rx} 48; ---- and HYDROGARUM, {Rx} 49; ----
with broth, plain, {Rx} 52, 181
DURACINUS, hard-skinned, rough-skinned fruit; ---- PERSICA, the best
sort of peach, according to some, nectarines, {Rx} 28
E
Early fruit, stewed, {Rx} 177
ECHINUS, sea-urchin, {Rx} 412-17
Economical methods: flavoring, {Rx} 15
EDO, to eat; great eater, gormandizer, glutton
EDULA, chitterlings
Eel, {Rx} 466-7
Egg Dish, illustration, p. 93
Eggs, {Rx} 326-28; ---- fried, {Rx} 336; ---- boiled, {Rx} 327; ----
poached, {Rx} 328; ---- scrambled with fish and oysters, {Rx} 159
Eglantine, {Rx} 171
Egyptian Bean, {Rx} 322; also see CYAMUS
EIERKÄSE, {Rx} 125, 301
ELAEOGARUM, {Rx} 33
Elderberry custard, {Rx} 135
ELIXO, to boil, boil down, reduce. --US, --UM, boiled down, sodden,
reduced. According to Platina an ELIXUM simply is a meat bouillon as
it is made today. ELIXATIO, a court-bouillon, liquid boiled down;
ELIXATURA, a reduction
EMBAMMA, a marinade, a pickle or sauce to preserve food, to give it
additional flavor; same as INTINCTUS, {Rx} 344
EMBRACTUM, EMPHRACTUM, a dish "covered over"; a casserole of some
kind. E. BAIANUM, {Rx} 431
Endives, {Rx} 109
Enoche of Ascoli, medieval scholar, cf. Apiciana
Entrées, potted, {Rx} 54, 55; ---- sauces, {Rx} 56; ---- of fish,
poultry and sausage, {Rx} 139; ---- of fowl and livers, {Rx} 175
EPIMELES, careful, accurate; choice things. Title of Book I
Erasmus of Rotterdam, Dialogue, p. 273
ERUCA, the herb rocket, a colewort, a salad plant, a mustard plant
ERVUM, a kind of pulse like vetches or tares
ESCA, meat, food, victuals; ESCO, to eat
Escoffier, A. modern chef, writer, {Rx} 338
ESCULENTES, things good to eat
ESTRIX, she-glutton
ESUS, eating
Every Day Dishes, {Rx} 128, 142
EXCERPTA A VINIDARIO, p. 235
Excerpts from Apicius by Vinidarius, pp. 21, 234
EXCOQUO, to boil out, to melt, to render (fats)
F
FABA, bean, pulse. ---- AEGYPTIACA, {Rx} 322; ---- IN FRIXORIO,
string beans in the frying pan, Fr.: HARICOTS VERTS SAUTÉS; ----
VITELLIANA, {Rx} 189, 193
FABACIAE VIRIDES, green bean, {Rx} 202; ---- FRICTAE, {Rx} 203; ----
EX SINAPI, {Rx} 204
Fabricius, Albertus, bibliographer, pp. 258, seq., 268
"Fakers" of manuscripts, p. 13
FALSCHER HASE, {Rx} 384
FAR, corn or grain of any kind, also spelt; also a sort of coarse meal
Farce, forcemeat, {Rx} 131
FARCIMEN, sausage, {Rx} 62-64
FARCIO, to fill, to stuff; also to feed by force, cram, fatten
FARINA, meal, flour, {Rx} 173; --OSUS, mealy
FARNEI FUNGI, {Rx} 309
FARRICA, {Rx} 173
FASEOLUS, PHASEOLUS, a bean; Ger.: Fisole, {Rx} 207
FARSILIS, FARTILIS, a rich dish, something crammed or fattened,
{Rx} 131
FARTOR, sausage maker; keeper of animals to be fattened, {Rx} 166,
366
FARTURA, the fattening of animals; also the dressing used to stuff
the bodies in roasting, forcemeat, {Rx} 166, 366
FATTENING FOWL, {Rx} 166, 366
FENICOPTERO, IN, {Rx} 220, 231
FENICULUM, FOENI--, fennel
FENUM GRAECUM, FOEN--; the herb fenugreek, also SILICIA, {Rx} 206
FERCULUM, a frame or tray on which several dishes were brought in at
once, hence a course of dishes
FERULA, a rod or branch, fennel-giant; ---- ASA FOETIDA, same as
LASERPITIUM
FICATUM, fed or stuffed with figs, {Rx} 259-60
FICEDULA, small bird, figpecker, {Rx} 132
FICUS, fig, fig tree, FICULA, small fig
Field herbs, {Rx} 107; Field salad, {Rx} 110; a dish of field
vegetables, {Rx} 134
Fieldfare, a bird, {Rx} 497
Fig-fed pork, p. 285, {Rx} 259
Figpecker, a bird, {Rx} 132
Figs, to preserve, {Rx} 22
Filets Mignons, {Rx} 262
Filtering liquors, {Rx} 1
Financière garniture, {Rx} 166, 378
Fine ragout of brains and bacon, {Rx} 147
Fine spiced wine, {Rx} 1
Fish cookery, "The Fisherman," title of Book X; ---- boiled, {Rx}
432, 4, 5, 6, 455; ---- fried, herb sauce, {Rx} 433; ---- to
preserve fried fish, {Rx} 13; ---- with cold dressing, {Rx} 486;
---- baked, {Rx} 476-7; ---- balls in wine sauce, {Rx} 145, 164;
---- fond, {Rx} 155; a dish of any kind of ----, {Rx} 149, 150, 156;
---- au gratin, {Rx} 143; ---- loaf, {Rx} 429; ---- liver pudding,
{Rx} 429; ---- pickled, spiced, marinated, {Rx} 480; ---- oysters
and eggs, {Rx} 157; ---- salt, any style, {Rx} 430, 431; ----
stew, {Rx} 153, 432; ---- sauce, acid, {Rx} 38-9
FISKE BOLLER, {Rx} 145, 41, seq.
Flaccus, a Roman, {Rx} 372
Flamingo, {Rx} 220, 231-2
Flavors and spices, often referred to, especially in text; instances
of careful flavoring, {Rx} 15, 276-77. Flavoring with faggots, {Rx}
385, seq.
Florence Mss. Apiciana VI, VII, VIII, IX
FLORES SAMBUCI, elder blossoms
Fluvius Hirpinus, Roman, {Rx} 323, 396; a man interested in raising
snails, dormice, etc., for the table
FOCUS, hearth, range; unusually built of brick, on which the CRATICULA
stood. Cf. illustrations, p. 182
FOLIUM, leaf, aromatic leaves such as laurel, etc. ---- NARDI,
several kinds, nard leaf. The Indian nard furnishes nard oil, the
Italian lavender
FONDULI, see SPHONDULI, {Rx} 114, 121
Food adulterations, pp. 33, 34
Food disguising and adulteration, p. 33, {Rx} 6, 7, 134, 147;
---- displayed in Pompeii, p. 7
Forcemeats, {Rx} 42, 172
Fowl, p. 265; a dish of, {Rx} 470; ---- and livers, {Rx} 174;
various dishes and sauce, {Rx} 218, seq. Picking ----, {Rx} 233;
Removing disagreeable odors from ----, {Rx} 229-30
French Dressing, {Rx} 112
French Toast, {Rx} 296
FRETALE, FRIXORIUM, FRICTORIUM, frying pan, illustrations, pp. 355,
366; cf. SARTAGO
FRICTELLA, fritter; "A FRICTO DICI NULLA RATIO OBSTAT"--Platina.
Ger. "Frikadellen" for meat balls fried in the pan. "De OFFELLIS,
QUAS VEL FRICTELLAS LICET APPELLARE"--Platina
FRICTORIUM, FRIXORIUM, same as FRETALE, frying pan
FRISILIS, FRICTILIS, FUSILIS, {Rx} 131
FRITTO MISTO (It.), {Rx} 46
Friture, (Fr.) frying fat, {Rx} 42, seq.
FRIXUS, roast, fried, also dried or parched, term which causes some
confusion in the several editions
Frontispice, 2nd Lister Edition, illustration, p. 156
Fronto, a Roman, {Rx} 246, 374
FRUGES, farinaceous dishes
Fruit dishes, {Rx} 64, 72; Fruits, p. 210; ---- dried, Summary, p. 370
---- Bowl illustration, pp. 61, 125
FRUMENTUM, grain, wheat or barley
Frying, {Rx} 42, seq.
Frying pans, illustrated, cf. FRETALE and SARTAGO
Fulda Ms., cf. Apiciana
FUNGUS, mushroom; --ULUS, small m.; see BOLETUS ---- FARNEI, {Rx}
309, seq.
FURCA, a two-pronged fork; --ULA, --ILLA (dim.) a small fork.
FUSCINA, --ULA, a three-pronged fork. Cf. "Forks and Fingerbowls
as Milestones in Human Progress," by the author, Hotel Bulletin and
The Nation's Chefs, Chicago, Aug., 1933, pp. 84-87
FURNUS, oven, bake oven. See illustration, p. 2
G
Galen, writer, {Rx} 396, 410
GALLINA, hen; --ULA, little hen; --ARIUS, poulterer
GALLUS, cock
Game of all kinds, sauce for, {Rx} 349
---- birds, {Rx} 218, seq.
GANONAS CRUDAS, fish, {Rx} 153
GARATUM, prepared with GARUM, which see
Gardener, The--Title of Book III, {Rx} 377
GARUM (Gr.: GARON) a popular fish sauce made chiefly of the scomber
or mackerel, but formerly from the GARUS, hence the name, cf. p. 22,
{Rx} 10, 33, 471
Mackerel is the oiliest fish, and plentiful, very well suited for
the making of G.
G. was also a pickle made of the blood and the gills of the tunny
and of the intestines of mackerel and other fish. The intestines
were exposed to the sun and fermented. This has stirred up
controversies; the ancients have been denounced for the "vile
concoctions," but garum has been vindicated by modern science as to
its rational preparation and nutritive qualities. Codfish oil, for
instance, has long been known for its medicinal properties,
principally Vitamin D; this is being increased today by exposure to
ultraviolet rays (just what the ancients did). The intestines are
the most nutritious portions of fish
G. still remains a sort of mystery. Its exact mode of preparation is
not known. It was very popular and expensive, therefore was subject
to a great number of variations in quality and in price, and to
adulteration. For all these reasons GARUM has been the subject of
much speculation. It appears that the original meaning of G. became
entirely lost in the subsequent variations
In 1933 Dr. Margaret B. Wilson sent the author a bottle of GARUM
ROMANUM which she had compounded according to the formulae at her
disposal. This was a syrupy brown liquid, smelled like glue and had
to be dissolved in water or wine, a few drops of the G. to a glass
of liquid, of which, in turn, only a few drops were used to flavor a
fish sauce, etc.
---- SOCIORUM, the best kind of G.; ALEXGARI VITIUM, the cheap kind
of G., cf. ALEX, HALEC. OENOGARUM, G. mixed with wine; HYDROGARUM G.
mixed with water; OLEOGARUM, G. mixed with oil; OXYGARUM, G. mixed
with vinegar
GARUS, small fish from which the real GARUM was made
GELO, cause to freeze, to congeal; GELU, jelly
GELU IN PATINA, gelatine: "QUOD VULGO GELATINAM VOCAMUS"--Platina
Georg, Carl, Bibliographer, p. 257
Gesamt-Katalog, bibliography, p. 261
Gesner, Conrad, Swiss scientist, bibliographer, polyhistor, see
Schola Apitiana, p. 206
GETHYUM, --ON, same as PALLACANA, an onion
Giarratano, C., editor, Apiciana, pp. 18, 19, 26, 271, 273
GINGIBER, ginger; also ZINGIBER, faulty reading of the "G" by
medieval scribes
GINGIDON, --IUM, a plant of Syria; according to Spengel the French
carrot. Paulus Aegineta says: "BISACUTUM (SIC ENIM ROMANI GINGIDION
APPELLANT) OLUS EST SCANDICI NON ABSIMILE," hence a chervil root, or
parsnip, or oysterplant
GLANDES, any kernel fruit, a date, a nut, etc.
Glasse, Mrs. Hannah, writer, {Rx} 127
GLIS, pl. GLIRES, dormouse, a small rodent, very much esteemed as
food. GLIRARIUM, cage or place where they were kept or raised, {Rx}
396
Gluttons, p. 11
Goat, wild, {Rx} 346, seq. ---- liver, {Rx} 291-3
Gollmer, R., editor, Apiciana, pp. 18, 35, 270
GONG for slaves, illustration, p. 151
Goose, p. 265; white sauce for, {Rx} 228
Grapes, to keep, {Rx} 19
Greek influence on Roman cookery, p. 12, seq.
---- Banquet, by Anacharsis, p. 8
Greek monographs, p. 43
Green beans, p. 247, {Rx} 202, 206
Greens, green vegetables, {Rx} 99
Grimod de la Reynière, writer, p. 4, cf. Mappa
Gruel, p. 210; {Rx} 172, 200-1, seq. ---- and wine, {Rx} 179-80
GRUS, crane; GRUEM, {Rx} 212-3; ---- EX RAPIS, {Rx} 215-6
Gryphius, S., printer, Apiciana No. 6, facsimile of title, p. 263
Guégan, Bertrand, editor, p. 271, seq.
Guinea Hen, {Rx} 239, cf. "Turkey Origin," by the author, Hotel
Bulletin and The Nation's Chefs, for February and March, 1935,
Chicago
GULA, gluttony
GUSTUS, taste; also appetizers and relishes and certain entrées of a
meal, Hors d'oeuvres. Cf. CENA, {Rx} 174-77
H
Habs, R., writer, p. 18
HAEDUS, HAEDINUS, kid, {Rx} 291-3, 355, seq.
---- SYRINGIATUS, {Rx} 360; ---- PARTHICUM, {Rx} 364; ----
TARPEIANUM, {Rx} 363; ---- LAUREATUM EX LACTE, {Rx} 365;
---- LASARATUM, {Rx} 496
HALEC, see ALEC
HALIEUS, HALIEUTICUS, pertaining to fish; title of Book X, p. 356
Ham, fresh, p. 285, {Rx} 287-9
HAND-MILL, operated by Slaves, illustration, p. 60
HAPANTAMYNOS, {Rx} 497
Harcum, C. G., writer, see COQUUS
Hard-skinned peaches, to keep, {Rx} 28
Hare, B. VIII, {Rx} 382, seq. ---- imitation, {Rx} 384; ----
braised, {Rx} 382-3; ---- different dressings, {Rx} 383; ----
Stuffed, {Rx} 384, 91; ---- white sauce for, {Rx} 385; ---- lights
of, {Rx} 386-7; ---- liver, {Rx} 170; ---- in its own broth, {Rx}
388; ---- smoked Passenianus, {Rx} 389; ---- tidbits, kromeskis,
{Rx} 390; ---- boiled, {Rx} 393; ---- spiced sauce, {Rx} 393;
---- sumptuous style, {Rx} 394; ---- spiced, {Rx} 395
Haricot of lamb, {Rx} 355
HARPAGO, a meat hook for taking boiled meat out of the pot, with
five or more prongs; hence "harpoon." Cf. FURCA
"Haut-goût" in birds, to overcome it, {Rx} 229-30
Headcheese, {Rx} 125
Heathcock, {Rx} 218, seq.
HELENIUM, plant similar to thyme(?); the herb elecampane or starwort
Heliogabalus, emperor, p. 11
HEMINA, a measure, about half a pint
Henry VIII, of England, edict on kitchens, p. 156
HERBAE RUSTICAE, {Rx} 107
Herbs, pot herbs, to keep, {Rx} 25
Hildesheim Treasure, found in 1868, a great collection of Roman
silverware, now in the Kaiser Friedrich Museum, Berlin, our
illustrations show a number of these pieces, p. 43
Hip, dog-briar, {Rx} 171
HIRCOSIS AVIBUS, DE, {Rx} 229-30
Hirpinus, Fluvius, Roman, {Rx} 323, 396, who raised animals for
the table
HISPANUM, see Oleum
HOEDUS, see HAEDUS
HOLERA, pot herbs, {Rx} 25, 66; also OLERA and HOLISERA, from HOLUS
HOLUS, OLUS, kitchen vegetables, particularly cabbage, {Rx} 99
Home-made sweets, {Rx} 294
Honey cakes, {Rx} 16
Honey Refresher, {Rx} 2; ---- cake, {Rx} 16; ---- to renew spoiled,
{Rx} 17; testing quality of, {Rx} 18; ---- pap, {Rx} 181; see also
Chap. XIII, Book VII
Horace, writer, pp. 3, 4, 273, {Rx} 455
HORDEUM, barley
Horned fish, {Rx} 442
Hors d'oeuvres, {Rx} 174; cf. GUSTUS
HORTULANUS, gardener, Hortolanus, pork, {Rx} 378
Horseradish, {Rx} 102
House of the Oven in Pompeii, illustration, p. 2
Humelbergius, Gabriel, editor, {Rx} 307; title page of his 1542
edition, p. 265
Hunter style, {Rx} 263
HYDROGARATA, foods, sauces prepared with GARUM (which see) and
water, {Rx} 172
HYDROMELI, rain water and honey boiled down one third
HYPOTRIMA, --IMMA, a liquid dish, soup, sauce, ragout, composed of
many spiced things, {Rx} 35
HYSITIUM, ISICIUM, a mince, a hash, a sausage, forcemeat, croquette,
{Rx} 41-56. The term "croquette" used by Gollmer does not fully
cover H.; some indeed, resemble modern croquettes and kromeskis very
closely. The ancients, having no table forks and only a few knives
(which were for the servants' use in carving) were fond of such
preparations as could be partaken of without table ware. The
reclining position at table made it almost necessary for them to eat
H.; such dishes gave the cooks an opportunity for the display of
their skill, inventive ability, their decorative and artistic sense.
As "predigested" food, such dishes are decided preferable to the
"_grosses-pièces_," which besides energetic mastication require
skillful manipulation of fork and knife; such exercise was unwelcome
on the Roman couches. Modern nations, featuring "_grosses-pièces_"
do this at the expense of high-class cookery. The word, H., is
probably a medieval graecification of INSICIUM. Cf. ISICIA
HYSSOPUS, the herb hyssop; H. CRETICUS, marjoram. Also Hysopum
creticum, hyssop from the island of Creta, {Rx} 29
I
IECUR, JECUR, liver; {Rx} 291-3. IECUSCULUM, small (poultry, etc.)
liver
Ihm, Max, writer, p. 19
Ill-smelling fish sauce, {Rx} 9; ditto birds, {Rx} 229-30
Indian peas, {Rx} 187
Ink-fish, {Rx} 405
INSICIA, chopped meat, sausage, forcemeat, dressing, stuffing for
roasts, {Rx} 42; see Hysitia and Isicia; --ARIUS, sausage maker
INTINCTUS, a sauce, seasoning, brine or pickle in which meat, etc.,
is dipped. See EMBAMMA, {Rx} 344
INTUBUS, INTYBUS, --UM, chicory, succory, endive, {Rx} 109
INULA HELENIUM, the herb elecampane or starwort
ISICIA, see HYSITIA, {Rx} 41-54, 145
---- AMULATA AB AHENO, {Rx} 54; ---- DE CAMMARIS, {Rx} 43; ---- DE
CEREBELLIS, {Rx} 45; ---- DE LOLLIGINE, {Rx} 42; ---- DE SPONDYLIS,
{Rx} 46; ---- DE PULLO, {Rx} 50; ---- DE SCILLIS, {Rx} 43; ----
HYDROGARATA, {Rx} 49; ---- PLENA, {Rx} 48; ---- SIMPLEX, {Rx} 52;
---- DE TURSIONE, {Rx} 145
Italian Salad, {Rx} 123
IUS, JUS, any juice or liquid, or liquor derived from food, a broth,
soup, sauce. IUSCELLUM, more frequently and affectionately, IUSCULUM,
the diminutive of I.
---- DE SUO SIBI, pan-gravy; such latinity as this proves the
genuineness of the Apicius text, {Rx} 153; ---- IN DIVERSIS
AVIBUS, {Rx} 210-228; ---- IN ELIXAM, {Rx} 271-7; ---- IN
VENATIONIBUS, {Rx} 349, seq. ---- DIABOTANON, {Rx} 432; ---- IN
PISCE ELIXO, {Rx} 433-6; ---- ALEXANDRINUM, {Rx} 437-9; ----
CONGRO, {Rx} 440; ---- IN CORNUTAM, {Rx} 441; ---- IN MULLOS,
{Rx} 442-3; ---- PELAMYDE, {Rx} 444; ---- IN PERCAM, {Rx} 446;
---- IN MURENA, {Rx} 448, 449-52; ---- IN PISCE ELIXO, {Rx} 454;
---- IN LACERTOS ELIXOS, {Rx} 455; ---- PISCE ASSO, {Rx} 456;
---- THYNNO, {Rx} 457; ---- ELIXO, {Rx} 458; ---- IN DENTICE
ASSO, {Rx} 459-60; ---- IN PISCE AURATA, {Rx} 461-2; ---- IN
SCORPIONE, {Rx} 463; ---- PISCE OENOGARUM, {Rx} 464-5; ----
ANGUILLAM, {Rx} 466-7
J
Jardinière, {Rx} 378
JECINORA, {Rx} 291
Jewish Cookery, compared with Apician, {Rx} 205
Johannes de Cereto de Tridino, Venetian printer, p. 261
John of Damascus, see Torinus edition of 1541, Basel
Julian Meal Mush, {Rx} 178
K
Keeping meat and fish, {Rx} 10-14, seq.
Kettner, writer, p. 38
Kid, p. 314, {Rx} 355, seq. ---- liver, {Rx} 291-93; ---- stew, {Rx}
355-8; ---- roast, {Rx} 359-62; ---- boned, {Rx} 360-1; ----
Tarpeius, {Rx} 363-4; ---- Prize, {Rx} 365; ---- plain, {Rx} 366;
---- laser, {Rx} 496
Kidney beans, {Rx} 207-8
King, Dr. W., writer, quoted: Introduction, pp. 38, 267
Kromeskis, {Rx} 44, 47, 60; cf. ISICIA and HYSITIA
Kyrene, Cyrene, City of Northern Africa, see Laser
L
Labor item in cookery, pp. 18, 24
LAC, milk; ---- FISSILE, cottage cheese
LACERTUS, a sea-fish, not identified, {Rx} 147, 152, 455-7
LACTARIS, having milk, made of milk; --IUS, dairyman
LACTES, small guts, chitterlings
LACTUA, LACTUCULA, lettuce, {Rx} 105, 109-11
LAGANUM, a certain farinaceous dish; small cake made of flour and
oil, a pan cake
LAGENA, --ONA, --OENA, --UNA, flask, bottle
Lamb, {Rx} 291-3, 355-65, 495-6; preparations same as Kid, which see
Lambecius, Petrus, writer, on "The Porker's Last Will," {Rx} 376
Lanciani, Rodolfo, writer, pp. 29, 30
Lancilotus, Blasius, co-editor, 1498-1503 editions, pp. 27-30, 41
--see also Tacuinus
--facsimile of opening chapter, 1503, p. 232
Langoust, {Rx} 485
LANX, broad platter, dish, charger, {Rx} 455
LAPA, LAPATHUM, LAPADON, same as RUMEX, {Rx} 26
Larding, {Rx} 394
LARIDUM, LARDUM, {Rx} 147, 290; cf. SALSUM
LASER, LASERPITIUM, --ICIUM, the juice or distillate of the herb by
that name, also known as SILPHIUM, SYLPHIUM, Greek, SYLPHION. Some
agree that this is our present asa foetida, while other authorities
deny this. Some claim its home is in Persia, while others say the
best LASER came from Cyrene (Kyrene), Northern Africa. The center
picture of the so-called Arkesilas-Bowl of Vulci at Paris, Cab. d.
Méd. 189, represents a picture as seen by the artist in Kyrene how
King Arkesilas (VI. saec.) watches the weighing and the stowing away
in the hold of a sailing vessel of a costly cargo of sylphium. It
was an expensive and very much esteemed flavoring agent, and, for
that reason, the plant which grew only in the wild state, was
probably exterminated
There is much speculation, but its true nature will not be revealed
without additional information
{Rx} 15, 31, 32, 34, 100; p. 22
Method of flavoring with laser-impregnated nuts, {Rx} 15
LASERATUS, LASARATUS, prepared or seasoned with LASER, or SILPHIUM
Latin title of Vehling translation, opposite title page
LAUREATUM, prepared with LAURUS; also in the sense of excellence in
quality, {Rx} 365, 373
LAURUS CINNAMOMUM, cinnamon; ---- NOBILIS, laurel leaf, bay leaf
La Varenne, French cook, p. 16
Laws, sumptuary, p. 25, {Rx} 166
Laxatives, {Rx} 4, 5, 6, 29, 34
Leeks, p. 188, {Rx} 93-6; ---- and beans, {Rx} 96
LEGUMEN, leguminous plants; all kinds of pulse-peas, beans lentils,
etc., Book V
LENS, LENTICULA, lentils, {Rx} 183-4
LEPIDIUM SATIVUM, watercress
LEPOREM MADIDUM, {Rx} 382, seq. ---- FARSUM, {Rx} 384; ----
PASSENIANUM, {Rx} 389; ---- ISICIATUM, {Rx} 390; ---- FARSILEM, {Rx}
391; ---- ELIXIUM, {Rx} 392; ---- SICCO SPARSUM, {Rx} 394; ----
LEPORIS CONDITURA, {Rx} 393-5
LEPUS, hare; LEPUSCULUM, young hare; LEPORARIUM, a place for keeping
hare; LEPORINUM MINUTAL, minced hare, Hasenpfeffer, {Rx} 382-395
Lettuce, B. V, {Rx} 105, 109-111; ---- and endives, {Rx} 109; ----
purée of, {Rx} 130
LEUCANTHEMIS, camomile
LEUCOZOMUS, "creamed," prepared with milk, {Rx} 250
Lex Fannia, {Rx} 166
Liaison, lié, {Rx} 54; cf. AMYLARE
LIBELLI, little ribs, spare ribs, also loin of pork, {Rx} 251
LIBRA, weight, 1 pound (abb. "lb." still in use); LIBRAE, balances,
scales
LIBURNICUM, see oil, oleum
LIGUSTICUM, lovage (from Liguria) also LEVISTICUM; identical with
garden lovage, savory, basilica, satury, etc.
LIQUORIBUS, DE, p. 370
LIQUAMEN, any kind of culinary liquid, depending upon the occasion.
It may be interpreted as brine, stock, gravy, jus, sauce, drippings,
marinade, natural juice; it must be interpreted in the broadest
sense, as the particular instance requires. This much disputed term
has been illustrated also in page 22. Also see {Rx} 9, 42
Liquids, Summary of, p. 370
---- thickening of, by means of flour, eggs, etc., called Liaison,
cf. AMYLARE
Lister, Dr. Martinus, editor, edition of 1705, title page, ditto,
verso of, ditto of 1709, p. 38; frontispice
---- quoted in many foot notes, {Rx} 8, seq.
---- assailing Torinus, p. 13, {Rx} 15, 26, 100, 205
---- edition, 1709, facsimile, p. 250
Liver kromeskis, {Rx} 44; fig-fed, of pig, {Rx} 259-60; ---- and
lungs, {Rx} 291-3; ---- hash, {Rx} 293; ---- of fish, see GARUM and
Pollio
Lobster, {Rx} 398, 399, 400, 401, 2; in various ways
LOCUSTA, a langoust, spiny lobster, large lobster without claws;
{Rx} 397-402, 485; ---- ASSAE, {Rx} 398; ---- ELIXAE, {Rx} 399, 401-2
Loins, p. 285, {Rx} 286
LOLIGO, LOLLIGO, calamary, cuttle-fish, {Rx} 42, 405
LOLIUM, LOLA, darnel, rye-grass, ray-grass, meal. The seeds of this
grass were milled, the flour or meal believed to possess some
narcotic properties, as stated by Ovid and Plautus, but recent
researches have cast some doubt upon its reported deleterious
qualities. Apicius, {Rx} 50, reads LOLAE FLORIS
LONGANO, a blood sausage, {Rx} 61. The LONGANONES PORCINOS EX IURE
TARENTINO in {Rx} 140 is a part of the PATINA EX LACTE; a pork
sausage made in Tarent of the straight gut, the rectum. Lister says
they are cooked in Tarentinian sauce and are not unlike the sausage
called APEXABO and HILLA. These sausages were in vogue before the
Italians learned to make them; it was in Epirus, Greece, that they
were highly developed. Their importation into Rome caused quite a
stir, politically. Lister, {Rx} 50, p. 119, describes the sausage
and calls the inhabitants of Tarent "most voluptuous, soft and
delicate" because Juvenal, Sat. VI, v. 297, takes a shot at Tarent
This part of Italy, and especially Sicily, because in close contact
with Greece was for many years much farther advanced in art of
cookery than the North
Lucania, district of lower Italy whence came the Lucanian sausage,
p. 172, {Rx} 61; see also LONGANO
LUCIUS FLUVIALIS, a river fish, perch, or pike, according to some;
Platina also calls it LICIUS. Cf. MERULA
Lucretian Dish, {Rx} 151
Lucullus, Roman general, proverbial glutton, has a place here
because of his importation into Rome of the cherry, which he
discovered in Asia Minor. He cannot be expected to be represented in
the Apicius book because he died 57 B.C.
LUCUSTA, see LOCUSTA
LUMBUS, loin, (Ger. LUMMEL), {Rx} 286; LUMBELLI, {Rx} 255
Lung, {Rx} 291-2
LUPINUS, lupine
LUPUS, fish, {Rx} 158
M
MACELLARIUS, MACELLINUS, market man, butcher
MACELLUM, market
MACERO, to soak, soften, steep in liquor, macerate; MACERATUM, food
thus treated
MACTRA, trough for kneading dough
MAGIRUS, MAGEIROS, cook, see COQUUS
MALABATHRUM --THRON, {Rx} 32, 399
Mallows, {Rx} 86
MALUS, fruit tree, apple tree; ---- PUNICORUM, pomegranate; ----
ASSYRIA, ---- CITRUS DECUMANA, one of the larger citrus fruits; ----
MEDICA, citron tree; ---- CYDONIA, quince tree
MALUM, fruit, an apple, but quinces, pomegranates, peaches, oranges,
lemons, and other fruits were likewise designated by this name. {Rx}
18, 20. See also CITRUM
It is remarkable that Apicius does not specifically speak of lemons
and oranges, fruits that must have grown in Italy at his time, that
are so indispensable to modern cookery
MALUM PUNICUM, {Rx} 20, 21; ---- CYDONIUM, {Rx} 21; ---- GRANATUM,
{Rx} 20; ---- MEDICUM, {Rx} 24; ---- ROSEUM, {Rx} 178, 171. This name,
which according to Schuch simply stands for a rose-colored apple,
has led to the belief that the ancients made pies, etc., of roses.
Today a certain red-colored apple is known as "Roman Beauty." We
concur in Schuch's opinion, remembering, however, that the fruit of
the rose tree, namely the hip, dog-briar, or eglantine, is made into
dainty confections on the Continent today. It is therefore quite
possible that MALUM ROSEUM stands for the fruit of the rose
MANDUCO, to chew, to munch, to enjoy food by munching; a glutton
MAPPA, table napkin (Fr. nappe). M. is a Punic word, according to
Quintil. 1, 5, 57
Each banquet guest brought with him from his own home such a napkin
or cloth which he used during the banquet to wipe his mouth and
hands. The ancients, evidently, were conscious of the danger of
infection through the common use of napkins and table ware.
Sometimes they used their napkins to wrap up part of the meal and to
give it to their slaves to carry home in. Horace, Martial, Petronius
attest to this fact. The banquet guests also employed their own
slaves to wait on them at their Host's party. This custom and the
individual napkin habit have survived until after the French
revolution. Grimod de la Reynière, in his Almanach des Gourmands,
Paris, 1803, seq., describes how guests furnished their own napkins
and servants for their own use at parties to which they were invited
This rather sensible custom relieved the host of much responsibility
and greatly assisted him in defraying the expenses of the dinner. On
the other hand it reveals the restrictions placed upon any host by
the general shortage of table ware, table linen, laundering
facilities in the days prior to the mechanical age
Marcellus, a Roman physician, {Rx} 29
Marinade, pickle; a composition of spices, vegetables, herbs, and
liquids, such as vinegar, wine, to preserve meats for several days
and to impart to it a special flavor, {Rx} 11, 236, 244, 394; cf.
EMBAMMA
MARJORANA, marjoram
Marmites, illustrated, pp. 264, 284, 312, 342
MARRUBIUM, the plant horehound
Martial, writer, p. 10, {Rx} 307, 461 (on bulbs)
Martino, Maestro, p. 3, cf. Vehling: Martino and Platina, Exponents
of Renaissance Cookery, Hotel Bulletin and The Nation's Chefs,
Chicago, October, 1932, and Platina, Maestro nell'arte culinaria
Un'interessante studio di Joseph D. Vehling, Cremona, 1935
Mason, Mrs., a writer, {Rx} 126
MASTIX, MASTICE, MASTICHE, the sweet-scented gum of the
mastiche-tree; hence MASTICATUS, MASTICINUS for foods treated with
M.
Matius, a writer, was a friend of Julius Caesar. His work is lost,
{Rx} 167; apples named after him, _ibid._
MAYONNAISE DE VOLAILLE EN ASPIC, {Rx} 126, 480
Meal mush, Book V, {Rx} 178
Measures, liquid. The following list is confined to terms used in
Apicius
PARTES XV equal 1 CONGIUS
CONGIUS I equal 6 SEXTARII (1 S. equals about 1-1/2 pt. English)
SEXTARII II equal 1 CHOENIX
SEXTARIUS I equal 2 HEMINAS
HEMINA I equal 4 ACETABULA
ACETABULUM I equal 12 CYATHI (15 Attic drachms)
CYATHUS I equal 1/12 SEXTARIUS (a cup)
COCHLEAR I equal 1/4 CYATHUS (a spoonful)
COTULA, COTYLA, same as HEMINA, same as 1/2 SEXTARIUS
QUARTARIUS I equal 1/4 pint
Meat ball, {Rx} 261, seq. ---- with laser, {Rx} 472-3; meat, boiled,
stewed, {Rx} 271; keeping of, {Rx} 10, 13; how to make pickled meat
sweet, {Rx} 12; to decorate or garnish, {Rx} 394, (see marinade); meat
pudding, {Rx} 42; ---- loaf, {Rx} 384, 172
Meat displayed in windows, p. 73; ancient ---- diet, p. 31; ancient
---- supply, p. 31
Meat diet, ancient, pp. 30, 31
Meat supply, ancient and modern, p. 31
Medicinal formulae in Apicius, {Rx} 4, 5, 6, 29, 34, 67, 68, 68, 70,
71, 108, 111, 307
MEDIUM, an iris or lily root which was preserved (candied) with
honey, same as ginger, or fruit glacé
Medlar, {Rx} 159; see MESPILA
Megalone, place where Torinus found the Apicius codex, p. 266
MEL, honey; MELLITUM, sweetened with honey
---- PRAVUM, {Rx} 15; ---- PROBANDUM, {Rx} 16; ---- ET CASEUM,
{Rx} 303
MELCAE, {Rx} 294, 303
MELEAGRIS, Turkey; cf. Vehling: "Turkey Origin," Hotel Bulletin and
The Nation's Chefs, Chicago, February-March, 1935
MELIRHOMUM, MELIZOMUM, {Rx} 2
MELO, small melon, B. III, {Rx} 85; MELOPEPO, muskmelon
Melon, {Rx} 85
MENSA, repast, see CENA
MENTHA, MINTHA, mint; ---- PIPERITA, peppermint
"Menu," cf. Brevis Ciborum, Excerpts of Vinidarius, p. 235
Merling, see MERULA
MERULA, MERLUCIUS, cf. LUCIUS, a fish called merling, whiting, also
smelt; Fr. MERLAN; also blackbird. Platina discussed MERULA, the
blackbird, the eating of which he disapproves. "There is little food
value in the meat of blackbirds and it increases melancholia," says
he. Perhaps because the bird is "black," {Rx} 419
MERUS, MERUM, pure, unmixed, "mere," "merely"; hence MERUM VINUM,
---- OLEUM, pure wine, oil, etc.
MESPILA, medlar; Ger. MISPEL
Milan edition, Colophon, p. 260
Milk Toast, {Rx} 171
Mill operated by slaves, illustration, p. 60
Minced dishes, Book II
Mineral salts in vegetables, {Rx} 71, 96
MINUTAL, a "small" dish, a "minutely" cut mince; ---- MARINUM, {Rx}
164; ---- TARENTINUM, {Rx} 165; ---- APICIANUM, {Rx} 166; ----
MATIANUM, {Rx} 167; ---- DULCE, {Rx} 168; ---- EX PRAECOQUIS, {Rx}
169; ---- LEPORINUM, {Rx} 170; ---- EX ROSIS, {Rx} 171; ---- of
large fruits, {Rx} 169
MITULIS, IN, {Rx} 418
Mixing bowls, see Crater
Monk's Rhubarb, {Rx} 26
"Monkey," {Rx} 55
Moralists, ancient, see Review
MORETUM, salad, salad dressing of oil, vinegar, garlic, parsley,
etc., cf. {Rx} 38
Morsels, {Rx} 261, seq., 309, seq.
MORTARIA, foods prepared in the mortar, MORTARIUM, {Rx} 38, 221
MORUS, mulberry; ---- ALBA, white m. ---- NIGRA, black m. Platina,
DE MORIS, has a very pretty simile, comparing the various stages of
ripening and colors of the mulberry to the blushing of Thysbes, the
Egyptian girl, {Rx} 24
Moulds, {Rx} 384, 126
MUGIL, sea-mullet, {Rx} 159, 419, 424, 425
Mulberries, {Rx} 24
Mullet, see MULLUS, {Rx} 148, 428, 443-4
MULLUS, the fish mullet, {Rx} 148, 427, 442, 443, 482-4
MULSUM, mead, honey-wine; ---- ACETUM, honey-vinegar
Munich Ms. XVIII Apiciana
MURENA, MURAENA, the sea fish murena, p. 356, {Rx} 448-53, 484
MUREX, shellfish, purple-fish
MURIA, brine, salt liquor, p. 22, {Rx} 30; cf. ALEC
Mush, {Rx} 178
Mushrooms, B. III, {Rx} 121, 309-14; ---- Omelette, {Rx} 314
Muskrat, {Rx} 396
Mussels, {Rx} 418
MUSTEIS PETASONEM, {Rx} 289
MUSTEOS AFROS, {Rx} 295
MUSTUM, fresh, young, new; ---- VINUM, must, new wine; ---- OLEI,
new oil
MYRISTICA, nutmeg
MYRRHIS ODORATA, myrrh, used for flavoring wine
MYRTUS, myrtle berry, often called "pepper" and so used instead of
pepper
MYRTUS PIMENTA, allspice
N
NAPKINS, individual, see MAPPA
NAPUS, p. 188, a turnip, navew, {Rx} 100-1
NARDUS, nard, odoriferous plant; see FOLIUM
NASTURTIUM, the herb cress
NECHON, {Rx} 16
Neck, roast, {Rx} 270
NEPATA, cat-mint; ---- MONTANA, mountain mint; see MENTHA
Nero, emperor, p. 11
Nettles, {Rx} 108
New York codex, No. I, Apiciana
Newton, Sir Isaac, scientist, Apiciana No. 8, p. 268
NITRIUM, {Rx} 66
Nonnus, writer, {Rx} 307, 396
NOVENDIALES, see CENA
NUCEA LASERIS, {Rx} 16; also see LASER
NUCLEUS, nut, kernel, {Rx} 92
NUCULA, dim. of NUX, small nut; also a certain muscular piece of
meat from the hind leg of animals, Fr. NOIX DE VEAU, as of veal,
Ger. KALBSNUSS, and a certain small part of the loin of animals, Fr.
NOISETTE
NUMIDICUS, PULLUS, guinea hen, which see
Nut custard, turn-over, {Rx} 129, 143; ---- porridge, {Rx} 297-9;
---- pudding, {Rx} 298, 299, 230; ---- meal mush, {Rx} 300
Nuts, Summary of, p. 236
NUX, p. 236, a nut, both hazel nut and walnut; ---- JUGLANDIS,
walnut; ---- PINEIS, ---- PINEA, pine nuts, pignolia; ---- MUSCATA,
nutmeg
O
OBLIGABIS, {Rx} 83; also see AMYLARE
OBSONARE, to provide, to buy for the table; to prepare or to give a
dinner; from the Greek, OPSON
OBSONATOR, steward
OBSONIUM, OP--, a dish, a meal, anything eaten with bread
OCIMUM, --YMUM, --UMUM, OCINUM, basil, basilica; also a sort of
clover
OENOGARUM, wine and GARUM (which see), a wine sauce, {Rx} 33, 146,
465; OENOGARATUM, a dish prepared with O.
OENOMELI, wine and honey
OENOPOLIUM, wine shop; a wine dealer's place, who, however, did a
retail business. The TABERNA VINARIA seems to have been the regular
wine restaurant, while the THERMOPOLIUM specialized in hot spiced
wines. Like today in our complicated civilization, there were in
antiquity a number of different refreshment places, each with its
specialties and an appropriate name for the establishment
OENOTEGANON, {Rx} 479, 81
OFFA, OFFELLA, OFELLA, a lump or ball of meat, a "Hamburger Steak,"
a meat dumpling, any bit of meat, a morsel, chop, small steak,
collop, also various other "dainty" dishes, consisting principally
of meat
"INTER OS ET OFFAM MULTA INTERVENIUNT"--Cato; the ancient equivalent
for our "'twixt cup and lip there is many a slip"
{Rx} 261; ---- APICIANA, {Rx} 262; ---- APRUGNEA MORE, {Rx} 263;
---- ALIAE, {Rx} 264-5; ---- LASERATA, {Rx} 271; ---- GARATAS,
{Rx} 471-74; ---- ASSAS, {Rx} 472, 473
Oil substitute, {Rx} 9; ---- oil, to clarify for frying {Rx} 250
---- Liburnian, {Rx} 7
OLEUM, oil, olive oil; ---- LIBURNICUM, {Rx} 7; HISPANUM, Spanish
olive oil
OLEATUS, moistened, mixed, dressed with oil, 103; ---- MOLLE,
vegetables strained, a purée, {Rx} 103-106; also HOLUS, etc.
OLIFERA, OLYRA, a kind of corn, spelt, {Rx} 99; see OLUS
OLIVA, olive, {Rx} 30, 91; to keep olives green, {Rx} 30
OLLA, a cook pot, a terra-cotta bowl; see also CACCABUS. OLLULA, a
small O., a casserole, or cassolette. Sp. OLLA PODRIDA, "rotten pot"
OLUS, OLUSATRUM, OLUSTRUM, OLUSCULUM, OLERA, OLISERA, OLIFERA,
OLISATRA, any herb, kitchen greens, pot herbs, sometimes cabbage,
from OLITOR, the truck farmer, {Rx} 25, 67, 99, 103
OLUS ET CAULUS, cabbage and cale, {Rx}
OLUSATRUM, see OLUS
Omelette with sardines, {Rx} 146; ---- with mushrooms, {Rx} 314;
---- Soufflée, {Rx} 302
OMENTUM, caul, the abdominal membrane, used for sausage-making or to
wrap croquettes (kromeskis) which then were OMENTATA, {Rx} 43, 47
Onions, {Rx} 304-8
OPERCULUM, a cover, lid, or dish with a cover
Opossum, {Rx} 396
ORIGANUM MARJORANA, marjoram; ---- origany; ---- VINUM, wine
flavored with O.
ORYZA, rice, rice flour; see RISUM
OSPREON, OSPREOS, OSPRION, legumes, Title of Book V
Ostia, town, harbor of Rome; the OFFELLAE OSTIENSIS, {Rx} 261, are
the ancient "Hamburgers"; this seems to confirm the assumption that
the population of sea-port towns have a preference for meat balls
OSTREA, oyster, {Rx} 15, 410; --RIUM, oyster bed or pit, or place
for keeping oysters
Ostrich, {Rx} 210-11
Oval pan, illustration, p. 159
Oval service dish, p. 43
Oven, ancient bakery in Pompeii, illustration, p. 2
OVIS SYLVATICA, OVIFERO, wild sheep, {Rx} 348-50
OVUM, egg; OVA SPHONGIA EX LACTE, {Rx} 302
OXALIS, sorrel
OXALME, acid pickle, vinegar and brine
Oxford Mss., Apiciana X, XI
OXYCOMIUM, pickled olive
OXYGALA, curdled with curds
OXYGARUM, vinegar and GARUM, which see, {Rx} 36, 37
OXYPORUS, easily digested, {Rx} 34
OXYZOMUM, seasoned with acid, vinegar, lemon, etc.
Oyster sauce, CUMINATUM, {Rx} 41
Oysters, how to keep, {Rx} 14, 410, 411
---- shipped by Apicius, p. 10
P
PALLACANA CEPA, shallot, young onion; cf. CEPA
Pallas Athene Dish, The Great, illustration, p. 158
PALMA, PALMITA, palm shoots
PALUMBA, wood pigeon, {Rx} 220
Pan with decorated handle, p. 73
Panada, {Rx} 127
PANAX, PANACEA, the herb all-heal; it contains a savory juice like
LASER and FERULA
PANDECTES, --ER, a book on all sorts of subjects; Title of Book IV
PANIS, bread, PICENTINUS, {Rx} 126
Pans, kitchen, see illustrations, pp. 155, 159
Pap, {Rx} 172-3, 182
PAPAVER, poppy-seed; ---- FICI, fig-seed
PARADOXON, CONDITUM, {Rx} 1
Parboiling, {Rx} 119
Paris Mss., Apiciana III, IV
Parrot, {Rx} 231-2
Parsnips, {Rx} 121-3
PARTHIA, {Rx} 191, 237, 364; a country of Asia
Partridge, {Rx} 218, seq., 499
Passenius, --anus, an unidentified Roman, {Rx} 389
PASSER, a sea-fish, turbot; also a sparrow which Platina does not
recommend for the table
PASSUM, raisin wine
PASTINACA, --CEA, parsnip, carrot, {Rx} 121-3; also a fish, the
sting-ray
Pastry, absent, p. 43
PATELLA, a platter or dish on which food was cooked and served,
corresponding to our gratin dishes; a dish in general. In this sense
it is often confused with PATINA, which see, so that it has become
difficult to distinguish between the two terms
---- THIROTARICA, {Rx} 144; ---- ARIDA, {Rx} 145; ---- EX
OLISATRO, {Rx} 145a; ---- SICCA, {Rx} 145
PATELLARIUS, pertaining to a PATELLA; also one who makes or sells
dishes, and, in the kitchen, also a dishwasher; cf. PATINARIUS
PATINA, PATENA, a pot, pan, dish, plate; also food, eating, a dish,
or cookery in general in which sense it corresponds to our
"cuisine"
PATINARIUS, a glutton, gormandizer, also a pile of dishes, also
the craftsman who makes and the merchant who sells dishes as well as
the scullion who washes them
PATINA APICIANA, {Rx} 141; ---- APUA, {Rx} 138-9, 146; ---- DE
ASPARAGIS, {Rx} 132-33; ---- DE CYDONIIS, {Rx} 163; ---- EX LACTE,
{Rx} 140; ---- EX LARIDIS ET CEREBELLIS, {Rx} 147; ---- FRISILIS,
{Rx} 131; ---- EX RUSTICIS, {Rx} 134; ---- DE ROSIS, {Rx} 136;
---- DE LACERTIS, {Rx} 152; ---- DE LUPO, {Rx} 158; ---- DE
PERSICIS, {Rx} 160; ---- EX URTICA, {Rx} 162; ---- EX SOLEIS,
{Rx} 154; ---- EX PISCIBUS, {Rx} 155-7, 486; ---- MULLIS, {Rx} 148;
---- QUIBUSLIBET, {Rx} 149; ---- ALIA PISCIUM, {Rx} 150; ----
SOLEARUM EX OVIS, {Rx} 487; ---- QUOTIDIANA, {Rx} 122, 142; ----
VERSATILIS, {Rx} 129, 143; ---- ZOMORE, {Rx} 153; ---- DE PIRIS,
{Rx} 161; ---- DE SORBIS, {Rx} 159; ---- DE SAMBUCO, {Rx} 135;
---- DE CUCURBITIS, {Rx} 137
PAVO, peacock, {Rx} 54
Peaches, a dish of, {Rx} 160
Peacock, Book VI, {Rx} 54
Pears, {Rx} 22, 161
Peas, p. 247, {Rx} 185-6, 190-2; ---- a tempting dish of, {Rx} 192;
---- Indian, {Rx} 187; ---- purée of peas, cold, {Rx} 188; ---- or
beans à la Vitellius, {Rx} 189, 193; ---- in the pod, Apician style,
{Rx} 194-6; ---- in the pod à la Commodus, {Rx} 197; purée of peas
with brains and chicken, {Rx} 198
PECTINE, scallop, {Rx} 52
Peeling young vegetables, {Rx} 69
PELAMIS, young tunny, {Rx} 426, 444
Pennell, Elizabeth R., writer, pp. 17, 18, 257-58
PEPON, a kind of gourd, melon or pumpkin, {Rx} 85
Pepper, {Rx} 1; ---- for other spices, {Rx} 143, 177, 295, seq.
PERCA, perch, {Rx} 446
Perch, {Rx} 446
PERDICE, IN, {Rx} 218
PERDRIX, partridge, {Rx} 218, seq., 499
PERNA, ham; pork forequarter or hindquarter, {Rx} 287, 288
---- APRUGNA, {Rx} 338
PERSICUM, peach, {Rx} 29, 160; --US, peach-tree
Persons named in recipes, pp. 11, 21
PETASO, fresh ham, hind leg of pork, {Rx} 289
Petits pois à la française, {Rx} 185
Petits salés, {Rx} 41, 147, 149, 150, 151
Petronius Arbiter, writer, pp. 3, 7, 11, 15
PETROSELINUM, parsley
PHARIAM, UVAM PASSAM, {Rx} 197
PHASEOLUS, FASEOLUS, green string beans, kidney bean, young bean and
pod, both green and wax bean varieties. Ger. FISOLE and FASOLE, {Rx}
207
PHASIANUS, pheasant; --ARIUS, one who has care of or who raises
pheasants, game-keeper, {Rx} 49, p. 265
Pheasant, dumplings of, {Rx} 48; -- plumage as decoration, {Rx} 213
Phillipps, bibl. Apiciana I
PHOENICOPTERUS, Flamingo, {Rx} 220, 231-2
Picentinian bread, {Rx} 126
Pichon, Baron J., collector, pp. 257-8, Apiciana, Nos. 21-22, p. 272
Picking birds, {Rx} 233
Pie chimneys, {Rx} 141
Pig, see PORCELLUM
PIPER, pepper; ---- NIGRUM, black p.; ---- VIRIDUM, green p., {Rx}
134; "pepper" for other spices, {Rx} 143, 177, 295, seq. --ATUS,
prepared with p.
PIPERITIS, pepperwort, Indian pepper, capsicum
PIPIO, a young bird, a squab; from the chirping or "peeping" sounds
made by them; ---- EXOSSATUS, boned squab
PIRUM, pear, {Rx} 160-1
PISA, --UM, peas, pea, {Rx} 185, seq., 190-2, 195-8; ---- FARSILIS,
{Rx} 186; ---- INDICAM, {Rx} 187; ---- FRIGIDA, {Rx} 188; --M
VITELLIANAM, {Rx} 189, 193; ---- ADULTERAM, {Rx} 192
PISCINA, fish pond, fish tank, which was found in every large Roman
household to keep a supply of fresh fish on hand
PISCIS, fish; PISCES FRIXOS, {Rx} 476-7; ---- SCORPIONES RAPULATOS,
{Rx} 475; ---- ASSOS, {Rx} 478; ---- OENOTEGANON, {Rx} 479, 81; ----
IN PISCIBUS ELIXIS, {Rx} 486; ---- IN PISCE ELIXO, {Rx} 433, 434,
435, 436, 454; ---- AURATA, {Rx} 461; ---- ASSA, {Rx} 462; ----
OENOGARUM, {Rx} 464-5
PISTACIUM, --EUM, pistache
PISTOR, baker, pastry cook, confectioner, see COQUUS
Pitch, for sealing of vessels, {Rx} 25
PLACENTA, a certain cake, a cheese cake
Plaster in bread, p. 39
---- for sealing of pots, {Rx} 23
Platina, Bartolomeo, humanist, writer, pp. 8, 9, 19, Apiciana No. 6,
and often quoted in this index. Author of first printed Cookery
book. Cf. Martino and Platina Exponents of Renaissance Cookery, by
J. D. Vehling. Cf. Cibarium, Cornum, Corvus, Frictella, Merula,
Morus, Passer, Ranae, Risum, Sturnus, Styrio, Thinca, Thymus,
Zanzerella
Plato, writer, p. 12
Platters, Roast, p. 219; Athene, p. 158
Plautus, writer, p. 147; ---- naming cooks, {Rx} 484; Plautian
Latinity, {Rx} 153
Pliny, writer, p. 31, {Rx} 307, 396, 410
Plumage of birds as a decoration, {Rx} 213
Plums, {Rx} 22
Plutarch, writer, pp. 3, 66, 128
Poggio, medieval scholar, at Fulda, p. 20
POLEI, POLEGIUM, PULEIUM, penny-royal, flea-bane, flea-wort
POLENTA, peeled or pearled barley, {Rx} 178
Pollio, Roman, feeding human flesh to fish, {Rx} 484
POLYPODIUM, the herb fern or polypody
POLYPUS, the fish polypus, {Rx} 410
POLYTELES, POLI--, fine dishes, trimmed, set off; "Recherché" food;
Title of Book VII
Pomegranates, to keep, {Rx} 20
Pompeii: Casa di Forno. See p. 2
---- destroyed, p. 3, seq.
---- Wine Room, illustration, p. 124
Pompeii, city, description of, see Review. Innkeeper at ----
advertising ham, {Rx} 287; objects, table ware, etc., found at P.,
see list of illustrations
POMUM, fruit of any tree, as apples, pears, peaches, cherries, figs,
dates, nuts, also mulberries and truffles. Cf. MALUM, p. 370
PONTUS, Black Sea Region
PORCA, PORCUS, female and male swine; PORCELLUS, PORCELLINUS, young
s., pig, {Rx} 336-81, 488-94; ---- PORCELLUM FARSILEM, {Rx} 366,
367; ---- ASSUM, {Rx} 369; ---- ELIXUM, {Rx} 368; ---- APICIANUM,
{Rx} 370; ---- VITELLIANUM, {Rx} 371; ---- LAUREATUM, {Rx} 373; ----
FRONTINIANUM, {Rx} 374; ---- CELSINIANUM, {Rx} 376, 377; ----
HORTULANUM, {Rx} 378; ---- ELIXUM IUS FRIGIDUM, {Rx} 379; ----
TRAIANUM, {Rx} 380; ---- CORIANDRATUM, {Rx} 488; ---- FLACCIANUM,
{Rx} 372; ---- OENOCOCTUM, {Rx} 489; ---- EO IURE, {Rx} 490; ----
THYMO SPARSUM, {Rx} 491; OXYZOMUM, {Rx} 492; ---- LASARATUM, {Rx}
493; ---- IUSCELLATUM, {Rx} 494; ---- ASSUM TRACTOMELINUM, {Rx} 369;
---- LACTE PASTUM, {Rx} 370; ---- IN PORCELLO LACTANTE, {Rx} 381
Pork, p. 285; ---- and onions à la Lucretius, {Rx} 151; ---- skin,
cracklings, {Rx} 251-55; ---- udder, {Rx} 251; ---- tenderloin, {Rx}
251-255; ---- tails and feet, {Rx} 251; ---- fig-fed, {Rx} 259; ----
cutlets, Hunter Style, {Rx} 263; ---- paunch, {Rx} 285; ---- loin
and kidneys, {Rx} 286; ---- shoulder, {Rx} 287-88; ---- fresh ham,
{Rx} 289; ---- bacon, {Rx} 290; ---- Salt ---- {Rx} 290; ----
forcemeat, {Rx} 366
Porker, The ----'s Last Will and Testament, {Rx} 376
Porridge, Books IV, V, {Rx} 172, 178; ---- and wine sauce, {Rx} 179;
---- another, {Rx} 180
PORRUM, --US, leek, {Rx} 93, 96; "SECTILE ----"--Martial
PORTULACA, PORCILACA, purslane
POSCA, originally water and vinegar or lemon juice. It became an
acid drink of several variations, made with wine, fruit juice, eggs
and water
Pot Roast, {Rx} 270
Potherbs, to keep, {Rx} 25, 188, see OLUS
Potted Entrées, {Rx} 54
POTUS, drink
PRAECOQUO, --OCTUS, --OCIA, "cooked beforehand," also ripened too
early, but the present kitchen term is "blanching," or "parboiling."
Cf. PRAEDURO
PRAEDURO, to harden by boiling, to blanch, {Rx} 119
Preserves, several in Book I
Preserving (keeping of) meats, {Rx} 10-12; ---- fried fish, {Rx} 13;
---- fruit, figs, prunes, pears, etc., {Rx} 19-24, 28, 29, 30; ----
grapes, {Rx} 19; ---- honey cakes, {Rx} 16; ---- mulberries, {Rx}
24; ---- oysters, {Rx} 14; ---- pomegranates, {Rx} 20; ---- pot
herbs, {Rx} 25; ---- quinces, {Rx} 21; ---- sorrel, sour dock, {Rx}
26; ---- citron, {Rx} 23; ---- truffles, {Rx} 27; ---- vegetable
purée, {Rx} 106
Press, wine illustration, p. 92
Processing, {Rx} 19-24
PRUNA, live, burning coal
PRUNUM, plum; ---- DAMASCENUM, p. from Damascus, {Rx} 22; this
variety came dried, resembling our large prunes. ---- SILVESTRIS,
sloe berry, which by culture and pruning has become the ancestor of
plums, etc.
PTISANA, (better) TISANA, barley broth, rice broth, a gruel, {Rx}
173-3, 200-1; ---- TARICHA, {Rx} 173
Pudding, {Rx} 60
PULLUS, PULLULUS, young animal of any kind but principally a pullet,
chicken, {Rx} 51, 2-7, 213, 235-6, seq.; ---- RAPTUS, note 1, {Rx}
140
PULLUM PARTHICUM, {Rx} 237; OXYZOMUM, {Rx} 238; ---- NUMIDICUM,
{Rx} 239; ---- LASERATUM, {Rx} 240; ---- ELIXUM, {Rx} 242; ---- CUM
CUCURBITIS, {Rx} 243; ---- CUM COLOCASIIS, {Rx} 244; ---- VARDANUM,
{Rx} 245; ---- FRONTONIANUM, {Rx} 246; ---- TRACTOGALATUM, {Rx} 247;
---- FARSILIS, {Rx} 248; LEUCOZOMUM, {Rx} 250
PULMENTARIUM, any food eaten with vegetables, pulse or bread, or a
dish composed of these ingredients, {Rx} 67-71
PULMO, lung, {Rx} 29
PULPA, --MENTUM, {Rx} 42, 134; also PULMENTUM
PULS, --E, PULTICULUM, Books IV, V, a porridge, polenta, {Rx} 178,
seq.; PULTES JULIANAE, {Rx} 178; ---- OENOCOCTI, {Rx} 179; ----
TRACTOGALATAE, {Rx} 181
PULTARIUS, a bowl, a "cereal" dish, {Rx} 104
Pumpkin, B. III, {Rx} 73-80; ---- pie, {Rx} 137; ---- fritters, {Rx}
176; ---- like dasheens, {Rx} 74; ---- Alexandrine Style, {Rx} 75;
---- boiled, {Rx} 76; ---- fried, {Rx} 77; ---- 78; ---- mashed,
{Rx} 79; ---- and chicken, {Rx} 80
Purée of lettuce, {Rx} 130
PYRETHRUM, --ON, Spanish camomile, pellitory
Q
QUARTARIUS, a measure (which see), 1/4 pint
Quenelles, {Rx} 131
Quinces, {Rx} 21, 162
R
Rabbit, {Rx} 54
Radishes, {Rx} 102
Ragoût of brains and bacon, {Rx} 147; ---- financière, {Rx} 166
RAIA, the sea-fish ray, or skate; also whip-ray; p. 343, {Rx} 403-4;
Raie au beurre noir, {Rx} 404
Raisins, {Rx} 30
RANAE, frogs, have been an article of diet for ages. Platina gives
fine directions for their preparation. He recommends only frogs
living in the water. RUBETAS ET SUB TERRA VIVENTES, UT NOXIAS
REJICIO! AQUATILAS HAE SUNT DE QUIBUS LOQUOR
Platina skins the frogs, turns them in flour and fries them in
oil; he adds fennel flower garnish and SALSA VIRIDA (green sauce,
our ravigote or remoulade) on the side. No modern chef could do
different or improve upon it. The fennel blossom garnish is a
startling stroke of genius
Rankin, E. M., writer, see COQUUS
RAPA, RAPUM, rape, turnip, navew, {Rx} 26, 100-1
RAPHANUS SATIVUS, Horseradish, {Rx} 102
Ray, fish, {Rx} 403-4
RECOQUO, RECOCTUM, re-heated, warmed-up
Redsnapper, {Rx} 448
Réduction, {Rx} 145, 168
Reference to other parts of the book by Apicius, {Rx} 170, 166
Relishes, {Rx} 174-5
RENES, {Rx} 286
Reynière, Grimod de la ---- writer, p. 3, see MAPPA
RHOMBUS, fish, turbot
RHUS, a shrub called SUMACH, seed of which is used instead of salt
RISUM, rice, also ORYZA. The word RISUM is used by Platina who says:
"RISUM, QUOD EGO ANTIQUO VOCABULO ORIZAM APPELLATUM PUTO." This is
one of the many philologically interesting instances found in
Platina and Aegineta of the evolution of a term from the antique to
the medieval Latin and finally emerging into modern Italian. What
better proof, if necessary, could be desired than this etymology for
the authenticity of the Apicius book? Its age could be proven by a
philologist if no other proof were at hand
Roasts, Roasting, p. 285, {Rx} 266-70
Roman Beauty Apple, {Rx} 136
---- excesses, p. 15
Roman Cook Stove, illustration, p. 182
---- economic conditions, p. 15
Roman Vermouth, {Rx} 3
ROSATUM, ROSATIUM, flavored with roses; ---- VINUM, rose wine, {Rx}
4-6; ---- without roses, {Rx} 6
Rose pie, see MALUM ROSEUM, also {Rx} 136, 171
---- custard, {Rx} 136; ---- pudding, {Rx} 136; ---- apple, {Rx} 136
Rose wine, {Rx} 4-6
ROSMARINUS, rosemary
Round sausage, {Rx} 65
Roux, {Rx} 172, see AMYLARE
RUBELLIO, fish, {Rx} 447
RUBRA TESTA, red earthen pot
RUMEX, sorrel, sour dock, monk's rhubarb, {Rx} 24
Rumohr, B., writer, pp. 3, 18
Rumpolt, Marx, cook, cf. Styrio
RUTA, rue; ---- HORTENSIS, garden r.; ---- SYLVESTRIS, wild r.; ----
RUTATUS, prepared with r. Rue was very much esteemed because of its
stimulating properties
Rye, {Rx} 99
S
SABUCO, see SAMBUCO
SACCARUM, SACCHARUM, sugar; distillate from the joints of the bamboo
or sugar cane, coming from India, hence called "Indian Salt." It was
very scarce in ancient cookery. Honey was generally used in place of
sugar. Only occasionally a shipment of sugar would arrive in Rome
from India, supposed to have been cane sugar; otherwise cane and
beet sugar was unknown in ancient times. Any kind of sweets,
therefore, was considered a luxury
SAL, salt. Laxative salt, {Rx} 29; "For many ills," _ibid._
Sala, George Augustus, writer, p. 38
SALACACCABIA, SALACATTABIA, "salt" food boiled in the "caccabus,"
{Rx} 125-7, 468-70
Salad, {Rx} 109-11; ---- dressing, {Rx} 112-3; Italian ---- {Rx} 122
Salcisse, {Rx} 41
SALINUM, salt cellar
Salmasius, Codex of ----, see Apiciana, III
SALPA, a sea-fish like stock-fish
SALSAMENTUM IN PORCELLO, {Rx} 381
Salsicium, {Rx} 41
SALSUM, pickled or salt meat, especially bacon; {Rx} 10, 41, 147,
149, 150, 428, seq.; ---- CRUDUM, {Rx} 151, cf. petits salés
Salt, laxative, {Rx} 29; "for many ills," _ibid._; ---- meat, to
make sweet, {Rx} 12; ---- fish, {Rx} 144, seq., 427, seq.; ----
balls, {Rx} 145
SALVIA, SALVUS, sage
SAMBUCUS, elder-tree, or e.-berry; {Rx} 135
Sanitary measures, see MAPPA
SAPA, new wine boiled down
SAPOR, taste, savor, relish; ---- ROSELLINUS, rose extract, prepared
rose flavor
SARCOPTES, title of Book II
SARDA, SARDELLA, small fish, sardine, anchovy, {Rx} 146, 419, 420,
480; ---- CONDITAE, {Rx} 480; SARDAM FARSILEM, {Rx} 419; ----
Sardine omelette, {Rx} 146
Sarinus, Pompeiian innkeeper, p. 7
SARTAGO, frying pan, flat and round or oblong, of bronze or of iron;
some were equipped with hinged handles, to facilitate packing or
storing away in small places, in soldiers' knapsack, or to save
space in the pantry. This, as well as the extension handle of some
ancient dippers are ingenious features of ancient kitchen utensils.
See also FRICTORIUM, and the illustrations of pans, pp. 155, 159
SATUREIA, savory, satury
Sauce pans, illustrations, pp. 155, 159, 73, 231
Sauces, ancient compared with modern, pp. 22, 24, 26, 27; ---- for
roasts, {Rx} 267-70; ---- for partridge, {Rx} 499; ---- crane and
duck, {Rx} 215; ---- for fowl, {Rx} 218-28
Sauces. Bread Sauce, {Rx} 274; Brine, {Rx} 284; ---- for broiled
fish, Alexandrine style, {Rx} 437-39; ---- for boiled fish, {Rx}
433-6, 454; ---- for broiled mullet, {Rx} 442-3; ---- boiled meats,
{Rx} 271-3; ---- for roasts, {Rx} 267, seq.; English ----, {Rx} 267;
---- for broiled murenas, {Rx} 448-51; Dill ----, {Rx} 283; Herb
---- for fried fish, {Rx} 432; ---- for Horned fish, {Rx} 441; ----
for lacertus, {Rx} 455-7; ---- perch, {Rx} 446; ---- redsnapper,
{Rx} 447; ---- dory, {Rx} 461-2; ---- for suckling pig, {Rx} 379;
---- young tunny, {Rx} 444-5, 459; ---- for tooth-fish, {Rx} 460-1,
486; ---- shellfish, {Rx} 397; ---- for venison, {Rx} 339, 349; ----
for wild sheep or lamb, {Rx} 350; White ----, {Rx} 276, 277; Wine
---- for fish, {Rx} 464; Tasty ---- for conger, {Rx} 441; ---- for
tidbits, {Rx} 276-82; ---- for sea-scorpion, {Rx} 463; ---- for eel,
{Rx} 440, 466-7
Saucisse, {Rx} 41
Sauerbraten-Einlage, {Rx} 11
Sausage, p. 172, {Rx} 41, 45, 60-65, 139, 165
Savonarola, Michaele, p. 273
Scalding poultry, {Rx} 233
Scallops, {Rx} 46
SCANDIUS, chervil
SCARUS, a certain sea-fish esteemed as a delicacy, a parrot-fish
SCHOLA APITIANA, Apiciana, Nos. 21, 22, 23, facsimile, p. 206
Schuch, C. Th. editor, Apiciana, Nos. 16-17, p. 34, 25, 270 seq.
Science confirming ancient methods, p. 32
SCILLA, SCYLLA, SQUILLA, a shell-fish, a sea-onion, {Rx} 43, 485
SCORPIO, a sea-scorpion, {Rx} 463, 475
SCRIBLITA, SCRIBILITA, pastry, some kind of pancake, extra hot.
Plautus and Martial, hence Scriblitarius, cake baker, cf. Coquus
SCRUPULUM, SCRI--, a weight, which see
Sealing vessels to prevent air from entering, {Rx} 23, 25
Sea Barb, {Rx} 482-3; ---- Bass, {Rx} 158, 447; ---- Eel, {Rx} 484;
---- food, p. 343; ---- stew, Baian style, {Rx} 432; ---- mullet,
{Rx} 157; ---- nettles, {Rx} 162; ---- perch, {Rx} 447; ---- pike,
{Rx} 158; ---- urchin, {Rx} 413-4; ---- scorpion, {Rx} 475
Sea-scorpion with turnips, {Rx} 475
Sea water, {Rx} 8
Seasoning, see flavoring
Secrecy in recipes, pp. 29, 30
Seeds, Summary of, p. 236
SEL, see SIL
SEMINIBUS, DE, p. 236
Seneca, Roman philosopher, pp. 3, 11, 15
SEPIA, cuttle-fish, {Rx} 406-9
SERPYLLUM, wild thyme
Service berry, {Rx} 159
---- pan with decorated handle, illustration, p. 73
---- dish for eggs, p. 93
SESAMUM, sesame herb or corn
SESELIS, SEL, SIL, hartwort, kind of cumin
SETANIA, a kind of medlar, also a certain onion or bulb
SEXTARIUS, a measure, which see, {Rx} 1
Sforza Ms. Apiciana XIII
Shellfish, {Rx} 397, 412
Shell-shaped Dessert Dish, p. 125
Shircliffe, Arnold, Dedication, p. 273
Shore Dinner, {Rx} 46
Sicardus Ms. Apiciana XIV
Signerre Rothomag., editor, pp. 258, seq., also see Tacuinus
Signerre, Colophon, p. 260
SIL, see SESELIS
SILIGO, winter wheat, very hard wheat
SILIQUA, shell, pod, husk
SILPHIUM, SYLPHIUM, same as LASERPITIUM, which see, {Rx} 32
SILURUS, supposed to be the river fish sly silurus, or sheat-fish,
also called the horn-pout, or catfish, {Rx} 426
SIMILA, --AGO, fine wheat flour
SINAPIS, mustard
"_Singe_," {Rx} 55
SION, --UM, plant growing in the marshes or on meadows, water-parsnip
SISYMBRIUM, water cress
SITULA, hot water kettle
Skate, {Rx} 403-4
Slang in ancient text, p. 19
Slaughter, cruel methods of, {Rx} 259, 260
Slaves grinding flour, illustration, p. 60
Sloe, see PRUNUM
Smelts, {Rx} 138-39
SMYRNION, --UM, a kind of herb, common Alexander
Snails, {Rx} 323-5
Soda, use of ---- to keep vegetables green, {Rx} 66
Soft cabbage, {Rx} 103-6
SOLEA, flat fish, the sole, {Rx} 154, 487; SOLEARUM PATINA, _ibid._
SORBITIO, from SORBEO, supping up, sipping, drinking, drought; any
liquid food that may be sipped, a drink, a potion, a broth, a
sherbet, Fr. SORBET
Sorrel, {Rx} 26
Sour Dock, {Rx} 26
Soups, {Rx} 178, seq.
Sow's womb, matrix, udder, belly, {Rx} 59, 172, 251-8
Soyer, Alexis, chef, 35
Sparrow, see PASSER
Spätzli, {Rx} 247
Spelt, {Rx} 58-9
Spengler, O., writer, p. 17
SPICA, a "spike," ear of corn, top of plants, the plant spikenard,
SPICA NARDI
Spiced Fruit, {Rx} 177
Spices, Summary of, pp. 234-5; spicing, ancient and modern, {Rx} 15,
276-77, 385, seq.
Spiny lobster, {Rx} 54, 485
Spoiling, to prevent food from--see Book I, and Preserving, to
prevent birds from spoiling, {Rx} 229-30, 233
SPONDYLIUM, --ION, a kind of plant, cow-parsnip, or all-heal. Also
called SPHONDYLIUM and FONDULUM. It is quite evident that this term
is very easily confused with the foregoing, a mistake, which was
made by Humelbergius and upheld by Lister and others. For comparison
see {Rx} 46, 115-21, 183, 309, 431
SPONDYLUS, the muscular part of an oyster or other shellfish,
scallop, for instance; also a species of bivalves, perhaps the
scallop, {Rx} 46
SPONGIOLA, rose gall, also the roots of asparagus, clottered and
grown close together
SPONGIOLUS, fungus growing in the meadows, a mushroom, cf.
SPONDYLIUM and notes pertaining thereto
Sprats, {Rx} 138-9
Sprouts, cabbage ----, {Rx} 89-92
Squab, {Rx} 218-27, cf. Pipio
Squash, {Rx} 73-80
Squill, {Rx} 485
Squirrel, {Rx} 396
Stag, {Rx} 339-45
Starch, in forcemeats, sausage, etc., {Rx} 50
Starr, Frederick, see introduction
STATERAE, steelyards for measuring
Sternajolo, writer, Apiciana, No. 28, p. 273
Stewed Lacertus, {Rx} 152; ---- meats, p. 285, {Rx} 356, seq.
Stewpots, illustrated, pp. 183, 209, 223, 235
String beans and chick-peas, {Rx} 209
STRUTHIO, ostrich, {Rx} 210-11
Studemund, W., writer, p. 19
Stuffed pumpkin fritters, {Rx} 176; ---- chicken or pig, {Rx} 199;
---- boned kid or lamb, {Rx} 360
STURNUS, a starling, stare; Platina condemns its meat as unfit,
likewise that of the blackbird (cf. MERULA); he pronounces their
flesh to be "devilish." "STURNI, QUOS VULGO DIABOLICAM CARNEM HABERE
DICIMUS." Yet three-hundred years later, French authorities
recommend this sort of food. Viger, La Nouvelle Maison Rustique,
Paris, 1798, Vol. iii, p. 613, tells how to catch and fatten STURNI.
"After a month [of forced feeding] they will be nice and fat and
good to eat and to sell; there are persons who live of this trade."
He praises the crow similarly
These instances are cited not only as a commentary upon the taste of
the Southern people and their habits which have endured to this day
but also to illustrate the singular genius of Platina. Also the
following notes to STYRIO tend to show how far advanced was Platina
in the matter of food as compared with the masters of the 18th
century in France
STYRIO, STIRIO, STURIO, {Rx} 145, sturgeon; probably the same fish
as known to the ancients as ACIPENSER or STURIO. (A. SIVE S. OBLONGO
TEREDEQUE--Stephanus à Schonevelde, in Ichthyologia, Hamburg, 1624).
There can be no doubt that the sturgeon or sterlet is meant by this
term, for Platina calls the eggs of the fish "caviare." "OVA
STIRIONIS CONDITUM QUOD CAUARE UOCANT." Eloquently he describes his
struggle with the changing language. The efforts of this
conscientious man, Platina, to get at the bottom of things no matter
how trivial they may appear, are highly praiseworthy
He writes "DE STIRIONE. TRAHI PER TENEBRAS N{=U}C MIHI VIDEOR,
QUANDO HOR{=U}, DE QUIBUS, DEINCEPS DICTURUS SUM, PISCI{=U}, NULLUS
CERTUS UEL NOMINIS, UEL NATURAE EXISTAT AUTOR. NEGLIGENTIAE MAIORUM
& INSCITIAE ID MAGIS, QUÀM MIHI ASCRIBENDUM EST. VTAR EGO NOUIS
NOMINIBUS NE DELICATORUM GULAE PER ME DICANT STETISSE, QUO MINUS
INTEGRA UTERENTUR UOLUPTATE."
As for the rest, Platina cooks the sturgeon precisely in our own
modern way: namely in water, white wine and vinegar. And: "SALEM
INDERE MEMENTO!--don't forget the salt!"
Compare him with France 350 years later. As for caviare, A.
Beauvilliers, in his L'Art du cuisinier, Paris, 1814, treats this
"ragoût" as something entirely new; yet Beauvilliers was the leading
restaurateur of his time and a very capable cook, save Carême, the
best. Beauvilliers has no use for caviare which he calls "Kavia."
Says he: "LES RUSSES EN FONT UN GRAND CAS ET L'ACHETENT FORT CHER
[The Russians make a big thing of this and buy it very dearly] CE
RAGOUT, SELON MOI, NE CONVIENT QU' AUX RUSSES--this stew, according
to my notion, suits only the Russians or those who have traveled
thereabouts."
Shakespeare, in speaking about "Caviare to the General" apparently
was more up-to-date in culinary matters than this Parisian
authority. A search of the eight volumes (Vol. I, 1803) of the
famous Almanach des Gourmands by Grimod de la Reynière, Paris, 1803,
seq., fails to reveal a trace of caviare
A German cook, a hundred years after Platina, Marx Rumpolt in "Ein
new Kochbuch, Franckfort am Mayn, bey Johan Feyrabendt, 1587" on
verso of folio XCVII, No. 9, gives an exact description of caviare
and its mode of preparation. He calls it ROGEN VOM HAUSEN. The
HAUSEN is the real large sturgeon, the Russian Beluga from which the
best caviare is obtained. Rumpolt, whose book is the finest and most
thorough of its kind in the middle ages, and a great work in every
respect, remarks that caviare is good eating, especially for
Hungarian gentlemen
"... SO ISSET MAN JN ROH / IST EIN GUT ESSEN / SONDERLICH FÜR EINEN
VNGERISCHEN HERRN."
SUCCIDIA a side of bacon or salt pork
SUCCUM, SUCUM, {Rx} 172, 200
Suckling Pig, see PORCELLUS
Sugar and pork, {Rx} 151; use of ---- in ancient Rome, see SACCARUM
Suidas, writer, p. 11
SUMEN, {Rx} 257; ---- PLENUM, {Rx} 258
Sumptuary laws, p. 25, {Rx} 166
Sumptuous dishes, {Rx} 285
Sweet dishes, home-made, {Rx} 294-6
Sweet MINUTAL, {Rx} 168
SYRINGIATUS, {Rx} 360
T
TABLE, adjustable, illustration, p. 138; ---- round, _id._, p. 122
Tacuinus, editor-printer, p. 258; quoted in recipes 8 seq.; Facs. of
Title Page, 1503, p. 262; Facs. of opening chapter, p. 232
TAMNIS, --US, TAMINIUS, wild grape
TANACETUM, tansy
Taranto, Tarentum, city, {Rx} 165; --ian sausage, {Rx} 140; ----
Minutal, {Rx} 165; see also LONGANO
Taricho, Tarichea, town, {Rx} 427, seq.
Taro, dasheen, {Rx} 74, 154, 172, 200, 244, 322; see COLOCASIA
Tarpeius, a Roman, {Rx} 363
TEGULA, tile for a roof, also a pan, a plate of marble or of copper;
Ger. TIEGEL
Tempting Dish of Peas, A ----, {Rx} 192
TERENTINA, {Rx} 338
Tertullian, writer, p. 3
TESTA, --U, --UM, an earthen pot with a lid, a casserole
TESTICULA CAPONUM, {Rx} 166
TESTUDO, TESTA, turtle, tortoise. Platina praises the sea-turtle as
good eating
TETRAPES, --US, four-footed animals; title of Book VIII
TETRAPHARMACUM, a course of four dishes, or a dish consisting of
four meats. In modern language, a "Mixed Grill," a "Fritto Misto," a
"Shore-Dinner"
THALASSA, the sea; title of Book IX, treating of fish
Theban ounce, {Rx} 3
THERMOPOLIUM, a tavern, specializing in hot drinks
THERMOSPODIUM, a hot-plate, a hot dish carrier, a BAIN-MARIS,
illustrations, pp. 72, 90
THINCA, a fish, moonfish (?) "OLIM MENAM APPELLATAM
CREDIDERIM"--Platina
Thudichum, Dr., writer, p. 18
THUS, TUS, frankincense, or the juice producing incense, Rosemary
(?); also the herb ground-pine, CHAMAEPITYS, {Rx} 60
Thrush, p. 265, {Rx} 497
THYMBRIA, savory; see SISYMBRIUM, SATUREIA and CUNILA; also see
THYMUS
THYMUS, thyme. Platina describes THYMUS and THYMBRIA with such a
love and beauty that we cannot help but bestow upon him the laurels
worn by the more well-known poets who became justly famous for
extolling the fragrance of less useful plants such as roses and
violets
THYNNUS, tunny-fish, {Rx} 426, 457-8
Tidbits, p. 285, {Rx} 261, seq.; ---- of lamb or kid, {Rx} 355
TISANA, see PTISANA, {Rx} 172-3, 200-1
Title pages, Venice, 1503, 262; Lyons, p. 263; Zürich, p. 265;
London, p. 267
Toasting, {Rx} 129
Tooth-fish, {Rx} 157
Torinus, Albanus, editor of the Apicius and Platina editions of
1541, text, p. 14
---- quoted, {Rx} 1, 2, 8, seq., assailed by Lister, see L.
---- facsimile of Title page 1541, p. 220
TORPEDO, --IN, --INE, {Rx} 403-4
TORTA, cake, tart; ---- ALBA, cheese cake
Toulouse garnish, compared, {Rx} 378
TRACTOGALATUS, a dish prepared with milk and paste (noodles,
spätzli, etc.); ---- PULLUS, a young chicken pie
TRACTOMELITUS, a dish prepared with honey paste; a gingerbread or
honeybread composition
TRACTUM, {Rx} 181
Traianus, a Roman, {Rx} 380; also Traganus, Trajanus
Traube, writer, p. 19
Trimalchio, fictitious character by Petronius, whose "Banquet" is
the only surviving description of a Roman dinner, unfortunately
exaggerated because it was a satire on Nero, pp. 8, 11
Tripod, illustration, p. 40
TRITICUM, --EUS, --INUS, wheat, of wheat
TROPHETES, erroneously for AËROPTES, Gr. for fowl, title of Book VI
Truffles, {Rx} 27, 33, 315-321, 333; cf. TUBERA
TRULLA, any small deep vessel, also a dipper, ladle
TUBERA, "tubers"; TUBER CIBARIUM, ---- TERRAE, truffle, a fungus,
mushroom growing underground, {Rx} 27, 35, 315, seq., 321; T.
CYCLAMINOS, "sow-bread," because swine, being very fond of T. dig
them up. The truffle defies cultivation, grows wild and today is
still being "hunted" by the aid of swine and dogs that are guided by
its matchless aroma
TUCETUM, a delicate dish; particularly a dessert made of prunes
Tunny, fish, {Rx} 427, 458, 459; Baby, {Rx} 420, 424, 425, 426;
Salt, {Rx} 427
TURDUS, thrush, {Rx} 497
Turkey, probably known to the ancients. See Guinea Hen and Meleagris
Turnips, {Rx} 100, 101
Turnover dish, {Rx} 129
TURTUR, "turtle" dove, {Rx} 218, seq., 498; ---- ILLA, young t., an
endearing term
TURSIO, TH--, {Rx} 145
TYROPATINA, {Rx} 301
TYROTARICUS, a dish made of cheese, salt fish, eggs,
spices--ingredients resembling our "Long Island Rabbit," {Rx} 137,
143, 180, 439; see TARICA, {Rx} 144, 428
U
UDDER, {Rx} 251
UNCIA, ounce, equals 1/12 lb.; also inch, -/12
UNGELLAE, {Rx} 251-5 foot
Urbino, Duke of, p. 269
URNA, urn, pitcher, water bucket; --ULA, small vessel; also a liquid
measure, containing half of an AMPHORA, of four CONGII, or twelve
SEXTARII; see measures
URTICA, nettle; also sea-nettle, {Rx} 108, 162
U. S. Dept. of Agr. on Dasheens, {Rx} 322
UVA, grape, {Rx} 19; Uvam passam Phariam, {Rx} 97
V
Vaerst, Baron von, a writer, pp. 3, 8
Vanilla, {Rx} 15
VARIANTES LECTIONES, Apiciana No. 12
Varianus, Varius, Varus, Vardanus, Roman family name, {Rx} 245
Varro, a writer, {Rx} 70, 307, 396, p. 21
VAS, a vase, vat, vessel, dish, plate; --CULUM, a small v.; ----
VITREUM, glass v., {Rx} 23
Vasavarayeyam, ancient Sanscrit book, p. 13
Vatican Mss. Apiciana, p. 254, seq., Incipit facsimile, p. 253
Veal Steak, p. 314, {Rx} 351, 2; ---- Fricassée, {Rx} 353, 4
Vegetable Dinner, {Rx} 67-9, 71, 145, 188; ---- purée, {Rx} 103-6;
---- peeling of young v., {Rx} 66; to keep v. green, {Rx} 67, 188;
---- and brain pudding, {Rx} 131
Vehling, J. D., see Introduction; V. collection, p. 257
VENERIS OSTIUM, {Rx} 307
Venison, {Rx} 339-45
VENTREM, AD ----, {Rx} 68, 69, 70, 71; --ICULUM, {Rx} 285
VERMICULI, "little worms," noodles, vermicelli
Vermouth, Roman, French, and Black Sea, different kinds of, {Rx} 3,
seq.
VERVEX, a wether-sheep, mutton
VESTINUS, see Caseus, {Rx} 126
Vicaire, Georges, bibliographer, p. 18
VICIA, a kind of pulse, vetch
VICTUS, way of life, diet; ---- TENUIS, reduced diet
Vinaigrette, {Rx} 113, 336, 341
Vinidarius, Excerpts of, pp. 12, 21, 234
VINUM, wine; ---- CANDIDUM FACIES, {Rx} 8; many technical terms are
given to wines, according to their qualities, such as ALBUM,
CONDITUM, FUSCUM, NIGRUM, LIMPIDUM, ATRUM, DURUM, FULVUM, SANGUINEM,
RUBENS, FIERI, BONUM, DULCE SUAVUM, FIRMUM, SALUBRE, DILUTUM,
VAPIDUM, etc. These, as our modern terms, are employed to designate
the "bouquet," color and other characteristics of wine. Then there
are the names of the different brands coming from different parts,
too numerous to mention. Furthermore there are wines of grapes, old
and new, plain or distilled, raw or cooked, pure and diluted,
natural or flavored, and the many different drinks made of grape
wine with herbs and spices
V. NIGRUM, "black wine," may be muddy wine in need of clarification;
there is some slight doubt about this point. It appears that the
vintner of old was much more tempted to foist unworthy stuff upon
his customers than his colleague of today who is very much
restricted by law and guided by his reputation
VINUM also is any drink or liquor resembling grape wine, any
home-made wine fermented or fresh. There is a V. EX NAPIS, ----
PALMEUM, ---- EX CAROTIS, ---- EX MILII SEMINE, ---- EX LOTO, ----
EX FICO, ---- EX PUNCICIS, ---- EX CORNIS, ---- EX MESPILIS, ---- EX
SORBIS, ---- EX MORIS, ---- EX NUCLEIS PINEIS, ---- EX PIRIS, ----
EX MALIS, (cf. Pliny), resembling our cider, perry, berry wines and
other drink or liquor made of fruit, berries, vegetables or seeds
VIOLATIUM and ROSATIUM, {Rx} 5, are laxatives; ---- ORIGANUM is wine
flavored with origany; etc., etc.
It is doubtful, however, that the Romans knew the art of
distillation to the extent as perfected by the Arabs centuries later
and brought to higher perfection by the medical men and alchymists
of the middle ages
Violet Wine, {Rx} 5
Virility, supposed stimulants for, {Rx} 307, 410
VITELLINA, VITULINA, calf, veal, {Rx} 351-4
Vitellius, emperor, p. 11, {Rx} 189, 193, 317
VITELLUS OVI, yolk of egg; also very young calf. "Calf's
sweetbreads"--Danneil
Vollmer, F., editor, commentator, Apiciana No. 21, 23, 27, pp. 13,
18, 19, 273
Vossius, G. J., philologist, on Coelius, p. 266
VULVA, sow's matrix, womb; --ULA, small v., {Rx} 59, 251-54, 256.
Was considered a delicacy. Pliny, Martial and Plutarch wrote at
length on the subject. The humane Plutarch tells of revolting detail
in connection with the slaughter of swine in order to obtain just
the kind of V. that was considered the best
Cf. Pliny, Hist. Nat., VIII, 51; XI, 37, 84, 54; Plutarch's essay on
flesh eating, Martial, Ep. XII, 56 and VII, 19
W
WEIGHTS. LIBRAE, scale, balance. LIBRA--pound--lb--12 ounces,
equivalent to one AS
UNCIA, an ounce, properly the twelfth part of any unit, also any
small bit
SCRIPULUM, or SCRU--, 1 scruple, 288 to 1 lb.
SELIBRA for SEMILIBRA, half a pound
Theban ounce, cf. {Rx} 3
Weighing fluids, {Rx} 471
Welsh rabbit, see ZANZERELLA
Whiting, {Rx} 419
Wild Boar, {Rx} 329, seq., 338; ---- sheep, {Rx} 348; ---- goat,
{Rx} 346, seq.
Wilson, Dr. Margaret B., collector, cf. Preface, p. 37; cf. Apiciana
I, pp. 254, 257; cf. Garum
Wine, fine spiced, {Rx} 1; Rose, {Rx} 4; ---- without roses, {Rx} 6;
---- Violet, {Rx} 5; ---- To clarify muddy, {Rx} 8; ---- New--boiled
down, DEFRITUM, {Rx} 21; ---- sauce for truffles, {Rx} 33; ----
Palm, {Rx} 35; ---- of Carica figs, {Rx} 55; ---- sauce for fig-fed
pork, {Rx} 259, 260; ---- fish, {Rx} 479; cf. VINUM
Wine pitcher, illustration, p. 208; ---- press, illustration, p. 92;
---- storage room in Pompeii, illustration, p. 124; ---- Dipper, p. 3;
---- Crater, p. 140
Wolf, Rebekka, writer, {Rx} 205, seq.
Woodcock, {Rx} 218, seq.
Wood-pigeon, {Rx} 218, seq.
Wooley, Mrs. Hannah, writer, {Rx} 52
Writers, ancient, on food, pp. 3, 4
Y
YEAST, {Rx} 16
Young cabbage, p. 188, {Rx} 87
Z
ZAMPINO, {Rx} 338
ZANZERELLA, a "Welsh rabbit." "CIBARIUM QUOD VULGO ZANZERELLAS
UOCANT"--Platina
ZEMA, ZU--, ZY--, a cook pot for general use
ZINZIGER, GINGIBER, ginger; the latter is the better spelling
ZOMORE, ZOMOTEGANON, ZOMORE GANONA, ZOMOTEGANITE--a dish of fish
boiled in their own liquor, resembling the modern bouillabaisse,
{Rx} 153. The GANON, --A, --ITE, is the name of an unidentified
fish, the supposed principal ingredient of this fish stew. Cf.
Oenoteganon
[End of Index and Vocabulary]
[_INDICIS FINIS_]
ADDENDA
Description of Commentaries
APICIANA NOS. 30-31, A.D., 1935-36
J. SVENNUNG: UNTERSUCHUNGEN ZU PALLADIUS UND ZUR LATEINISCHEN FACH-
UND VOLKSSPRACHE.
"Skrifter utgivna med understöd av Vilhelm Ekmans universitets-fond,
Uppsala," tom. 44, (Uppsala, 1935)
and
DE LOCIS NON NULLIS APICIANIS SCRIPSIT J. SVENNUNG.
(Särtryck ur Eranos vol. XXXIV) Gotoburgi 1936. Typis descr. Elanders
Boktr. A.-B.
[Through the good offices of Dr. Edwardt Brandt, of
Munich, the above two commentaries on Apicius were
received in the last moment, thanks to the courtesy of
the author, Lekto J. Svennung, of Uppsala, Sweden. The
first study is a critique of technical terms and
colloquialisms as found in Palladius, touching
frequently upon Apicius, published in 1935 at Uppsala by
the Vilhelm Ekman University Foundation and the other is
a reprint of an article on a number of Apician formulae
from Eranos, Vol. XXXIV, published at Gothenburg, 1936,
by Elander, Ltd.
J. D. V., Chicago, November 30th, 1936.]
{Illustration: (Squib on the margin of an ancient manuscript in the
Monastery of St. Gallen, Switzerland)}
{Transcription:
LIBRO COMPLETO···
SALTAT SCRIPTOR
PEDE LAETO······}
Transcriber's Note
Minor punctuation errors have been repaired. Amendments have been made
only where there was a clear error, where there was a definite
inconsistency within the text, or where it was impossible to find a
reliable source of the original spelling, as follows:
Page vii--FRONTISPIECE amended to FRONTISPICE--"13
FRONTISPICE, Lister Edition ..."
Page 5--predeliction amended to predilection--"... nor
did he indulge in that predilection for ugly detail ..."
Page 9--Minturæ amended to Minturnæ--"... living chiefly
at Minturnæ, a city of Campania, ..."
Page 11--departmentized amended to
departmentalized--"... were departmentalized to an
astonishing degree ..."
Page 11--indispensible amended to indispensable--"These
indispensable books are simply wanting in our book ..."
Page 15--Pommerania amended to Pomerania--"... Sweden,
Holstein, Denmark, Friesland, Pomerania still observes
Apicius rules ..."
Page 20--fallability amended to fallibility--"... how
each new copy by virtue of human fallibility or
self-sufficiency ..."
Page 22--salt amended to salted--"The fish, intestines
and all, was spiced, pounded, fermented, salted,
strained and bottled ..."
Page 23--an amended to a--"May it be a sturdy one, and
let its owner beware."
Page 24--prodiguous amended to prodigious--"His culinary
procedures required a prodigious amount of labor ..."
Page 26--insiduousness amended to insidiousness--"Even
the most ascetic of men cannot resist the insidiousness
of spicy delights ..."
Page 27--appeite amended to appetite--"... having our
appetite aroused at the very perusal ..."
Page 28--devine amended to divine--"... the experienced
practitioner will be able to divine correct proportions,
..."
Page 32--compote amended to compôte--"... oyster
cocktail, poultry and compôte, goose with apple ..."
Page 36--mummyfied amended to mummified--"... that
Apicius is not a mummified, bone-dry classic ..."
Page 58--EPIMLES amended to EPIMELES--"_EXPLICIT APICII
EPIMELES LIBER PRIMUS_"
Page 64--feasable amended to feasible--"... such as we
here suggest would be entirely feasible ..."
Page 70--CIRELLOS amended to CIRCELLOS--"[65] ROUND
SAUSAGE _CIRCELLOS ISICIATOS_"
Page 77--popularily amended to popularly--"... chestnuts
and potatoes, popularly known as "Chinese potatoes" ..."
Page 89--acccordance amended to accordance--"...
Procedure quite in accordance with modern practice."
Page 89--omitted [1] added to beginning of note in
recipe 121.
Page 89--114 amended to 115 (twice)--"... (Cf. {Rx} No.
115) ..." and "... _Spondyli uel fonduli_ ({Rx} Nos.
115-121) does belong to Book II ..."
Page 96--Carthusians amended to Carthusian--"... those
delightful creations by the Carthusian monks ..."
Page 102--act amended to fact--"... a fashion which, as
a matter of fact still survives in the Orient, ..."
Page 110--glace amended to glacé--"... the _{oe}nogarum_
taking the place of our meat glacé."
Page 110--vexacious amended to vexatious--"Another
interpretation of this vexatious formula ..."
Page 116--indispensible amended to indispensable--"...
both of which are indispensable to modern cookery."
Page 117--166 amended to 165--"* Cf. {Rx} No. 165."
Page 122--illustrations amended to illustration--"This
is a good illustration of and speaks well for ..."
Page 129--forcements amended to forcemeats--"... any
fine forcemeats, cut into or cooked in tiny dumplings."
Page 150--Dan. amended to Dann.--"Dann. takes this
literally, but _navo_ (_navus_) here ..."
Page 151--omitted [1] added to beginning of note in
recipe 243.
Page 154--APERATURE amended to APERTURE--"... EMPTY IT
THROUGH THE APERTURE OF THE NECK ..."
Page 162--TID BITS amended to TID-BITS--"TID-BITS,
CHOPS, CUTLETS"
Page 164--Worchestershire amended to Worcestershire--"...
some of the commercial sauces made principally in England
(Worcestershire, etc.), ..."
Page 166--Gell. amended to Goll.--"... _Cupedia_ (Plaut.
and Goll.), nice dainty dishes, ..."
Page 172--cates amended to cakes--"_Dulcia_, sweetmeats,
cakes; ..."
Page 173--128 amended to 129 and 142 amended to 143--"...
or else it is a nut custard, practically a repetition of
{Rx} Nos. 129 and 143."
Page 180--SNAIL amended to SNAILS--"THE SNAILS ARE FRIED
WITH PURE SALT AND OIL ..."
Page 191--galatine amended to galantine--"We would call
this a galantine of lamb if such a dish ..."
Page 193--Dan. amended to Dann.--"Dann. thinks
_laureatus_ stands for the best, ..."
Page 193--it's amended to its--"... it is possible that
the kid was cooked with its mother's own milk."
Page 198--councellor amended to counsellor--"Celsinus
was counsellor for Aurelianus, the emperor."
Page 204--EXLIXUM amended to ELIXUM--"ALITER LEPOREM
ELIXUM"
Page 213--15 amended to 14--"[3] Cf. No. 14 for the
keeping of oysters."
Page 228--2 amended to 3--"[2] Cf. note 3 to {Rx} No.
448."
Page 228--preceeds amended to precedes--"... this
formula precedes the above."
Page 231--act amended to fact--"... as a matter of fact,
stands for pepper, ..."
Page 236--CARDAMON amended to CARDAMOM--"... INDIAN
SPIKENARD, ADDENA [3], CARDAMOM, SPIKENARD."
Page 236--FENNELL amended to FENNEL--"... CELERY SEED,
FENNEL SEED, LOVAGE SEED, ..."
Page 253--XVII amended to XVIII--"Munich, XVIII"
Page 255--Cesna amended to Cesena--"Cesena, bibl.
municip., 14th century."
Page 255--phases amended to phrases--"... and failed to
understand some phrases of it."
Page 258--Pennel amended to Pennell--"The Pennell
collection was destroyed by a flood in London ..."
Page 258--Epimelels amended to Epimeles--"... GRÆCA AB
APITIO POSITA HÆC SUNT || EPIMELES, ..."
Page 277--Southerwood amended to
Southernwood--"ABROTANUM, ... or, according to most
Southernwood."
Page 277--Attich amended to Attic--"... a small measure,
equivalent to 15 Attic drachms"
Page 278--fewerfew amended to feverfew--"AMACARUS,
sweet-marjoram, feverfew"
Page 279--Baracuda amended to Barracuda--"Barracuda, a
fish, {Rx} 158"
Page 279--COLOSASIUM amended to COLOCASIUM--"Beans ...
---- "Egyptian," see COLOCASIUM"
Page 279--orrage amended to orage--"... the arrack or
orage, also spinach, according to ..."
Page 279--omitted {Rx} added--"BUBULA, Beef, flesh of
oxen, p. 30, {Rx} 351, 352"
Page 280--forno amended to Forno--"... with our
illustrations of the Casa di Forno of Pompeii ..."
Page 280--Caviar amended to Caviare--"Caviare, see
STYRIO"
Page 282--mussle amended to mussel--"... any hollow
vessel resembling a mussel shell ..."
Page 283--maitre amended to maître--"... to the PRINCEPS
COQUORUM, the "maître d'hôtel" of the establishment ..."
Page 284--tumeric amended to turmeric--"CURCUMA
ZEODARIA, turmeric"
Page 284--Destillation amended to Distillation and entry
moved to proper place in the Index--"Distillation, see
Vinum"
Page 286--illustratios amended to illustrations--"... on
which the CRATICULA stood. Cf. illustrations, p. 182"
Page 287--Passianus amended to Passenianus--"Hare, ...
---- smoked Passenianus, {Rx} 389 ..."
Page 289--destillate amended to distillate--"... the
juice or distillate of the herb by that name, ..."
Page 289--LIQORIBUS amended to LIQUORIBUS--"LIQUORIBUS,
DE, p. 370"
Page 290--indispensible amended to indispensable--"...
grown in Italy at his time, that are so indispensable
..."
Page 290--dog-brier amended to dog-briar--"... namely
the hip, dog-briar, or eglantine is made into dainty
confections ..."
Page 292--omitted page number added to entry for oval
pan--"Oval pan, illustration, p. 159"
Page 294--forcement amended to forcemeat--"Pork ... ----
forcemeat, {Rx} 366"
Page 296--destillate amended to distillate--"...
distillate from the joints of the bamboo or sugar cane,
..."
Page 297--SESESIL amended to SESELIS--"SESELIS, SEL,
SIL, hartwort, kind of cumin"
Page 297--SISYMBRUM amended to SISYMBRIUM--"SISYMBRIUM,
water cress"--and entry moved from following entry for
SITULA to preceding it.
Page 297--Sternajola amended to Sternajolo--"Sternajolo,
writer, Apiciana, No. 28, p. 273"
Page 299--omitted p. added--"Title pages, Venice, 1503,
p. 262; ..."
Page 300--Rebecca amended to Rebekka--"Wolf, Rebekka,
writer, {Rx} 205, seq."
Page 300--Wooley amended to Wolley, and entry moved to
correct place in index--"Wolley, Mrs. Hannah, writer,
{Rx} 52"
The following have also been noted:
The author has consistently used minuscle rather than
minuscule when referring to manuscript. Since it appears
deliberate, it has been preserved as printed.
Page 9 has a word obscured--"one of three known famous
---- bearing that name". Another source of the text has
the word as 'eaters', so the same has been used here.
Page 23 has a reference to a "modern" sauce, A I. There
were no obvious references to be found for a sauce of
that name, so it may be a typo for A1 sauce, which was
available at the time of writing. As there is no way to
be certain, however, it has been preserved as printed.
Page 49--note to recipe 13 reads, "Exactly as we today
with fried herring and river lamprey". It is possible
that it should read "as we do today", but has been left
as printed.
Page 151--recipe 241 has a note 1, but no marker in the
text.
Page 166--recipe 275 has a marker for note 1, but no
note with that number.
Page 172--Note 1 to recipe 294 reads "making it convenient
and unprofitable for the domestic cook"--this should
probably be read as "inconvenient and unprofitable",
but it has been left as printed.
Page 175--recipe 305 has a marker for note 2, but no
note with that number.
Page 189--recipe 351 has a marker for note 2, but no
note with that number.
Page 211--recipe 405a has a marker for note 2, but no
note with that number.
Page 226--there is no title for recipe 445.
Page 230--there is no Latin translation provided for the
heading "EEL".
Page 243--recipe 481 is titled "FISH STEWED IN WINE",
but does not mention wine anywhere in the recipe itself.
Page 284--contained incorrectly placed index entries for
CLIBANUS, CNICOS and CNISSA (following COXA). These have
been moved to the correct place.
Page 291--the index entry for Morsels also seems to have
had the recipe references (309, seq.) for Morels included;
this has been preserved as printed.
Page 291--contained incorrectly placed index entry for
Mullet (following MUSTUM). This has been moved to the
correct place.
Page 292--in the subentry for OLUS (OLUS AND CAULUS),
there is an {Rx} but no number.
End of Project Gutenberg's Cooking and Dining in Imperial Rome, by Apicius