CACABUS, CACCABUS, a cook pot, marmite; seeOLLA. Illustrations, pp.183,209,223,235. Hence: CACCABINA, dish cooked in a caccabus. See alsoSALACACCABIA, ℞468. I Exc.470
CAELIUS, seeCoelius
CAEPA, CEPA, onion; —— ARIDA, fresh onion; —— ROTUNDA, round onion; —— SICCA, dry o.; —— ASCALONICA, young o. “scallion;” —— PALLACANA or PALLICANA, a shallot, a special Roman variety
Calamary, cuttlefish, ℞405, p.343
CALAMENTHUM, cress, watercress
CALLUM, CALLUS (—— PORCINUM) tough skin, bacon skin, cracklings. ℞9,251,255
CAMERINUM, town in Umbria, ℞3, where Vermouth was made
CAMMARUS MARINUS, a kind of crab-fish, ℞43
CANABINUM, CANNABINUM, hemp, hempen
CANCER, crab
Canning, ℞23-24
CANTHARUS, illustrations, p.231; p.274
CAPON, ℞166,249; CAPONUM TESTICULI, ℞166
CAPPAR, caper
CAPPARA, purslane, portulaca
CAPPARUS, CARABUS, ℞397
CAPRA, she-goat, also mountain goat, chamois; Ger. GEMSE; ℞346-8
Caramel coloring, ℞55,73,119,124,146
CARDAMOMUM, cardamom, aromatic seed
CARDAMUM, nasturtium, cress
Cardoons, ℞112-4
CARDUS, CARDUUS, cardoon, edible thistle, ℞112-3
Carême, Antonin, The most talented French cook of the post-revolution period; his chartreuses compared, ℞186, p.35
CARENUM, CAROENUM, wine or must boiled down one third of its volume to keep it. ℞35
CAREUM, CARUM, Carraway
CARICA (—— FICUS) a dried fig from Caria, a reduction made of the fig wine was used for coloring sauce, similar to ourcaramel color, which see
CARIOTA, CARYOTA, a kind of large date, figdate; also a wine, a date wine; ℞35
CARO, flesh of animals, ℞10; —— SALSA, pickled meat
CAROTA, CAROETA, carrot; ℞121-3
Carthusian monks, inventors of the CHARTREUSE, ℞68, see alsoCarême
CARTILAGO, gristle, tendon, cartilage
CARYOPHYLLUS, clove
Casa di Forno, Pompeii, “House of the Oven,” illustration, p.2
CASEUS, cheese; ℞125,303; —— BUBULUS, cow’s cheese; —— VESTINUS, ℞126
CASTANEA, chestnut, ℞183seq.
Catesby, writer, ℞322
Catfish, ℞426
CATTABIA, seeSalacaccabia
Caul Sausage, Kromeski, ℞45
CAULICULOS, ℞87-92; also Col— cul— and coliclus
Cauliflower, ℞87
Caviare, seeSTYRIO
Celery, ℞104
Celsinus, a Roman, ℞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, ℞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 asCAEPA, onion
CEPAEA, purslane, sea-purslane, portulaca
CEPUROS, Gr., gardener; title of BookIII
CERASUM, cherry, Fr. CERISE; Cerasus is a city of Pontus (Black Sea) whence Lucullus imported the cherry to Rome
CEREBRUM, CEREBELLUM, brains, ℞46
CEREFOLIUM, CAEREFOLIUM, chervil, Ger. KERBEL, Fr. CERFEUILLE
Cereto de Tridino, printer, seeTacuinus
CERVUS, stag, venison, ℞339-45
Cesena, a town in Italy where there is an Apicius Ms.; ApicianaXII
CHAMAE, cockles
Chamois, ℞346seq.
Charcoal used for filtering, ℞1
CHARTREUSE, ℞68,131, 145a,186,469-70; also seeCarthusian monksandCarême
“Chasseur,” ℞263
Cheese, cottage, ℞303; also seeCASEUS
Cheltenham codex, ApicianaI
Cherries, ℞22, seeCERASUS
Chestnuts, ℞183-84a
Chicken, PULLUS—— forcemeat, ℞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, ℞207-9; p.247
Chimneys on pies, ℞141
Chipolata garniture, ℞378
CHOENIX, a measure,—2 SEXTARII, ℞52
Chops, ℞261
CHOUX DE BRUXELLES AUX MARRONS, ℞92
Christina, Queen of Sweden, eating Apician dishes, pp.37, 38
CHRYSOMELUM, CHRYSOMALUM, a sort of quince
CIBARIA, victuals, provisions, food; same asCIBUS. 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, ℞207-209
Cicero, famous Roman, ℞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, ℞65
CITREA MALA, citron; seeCITRUM
CITREUS, citron tree
CITRUM, CITRIUM, the fruit of the CITREUS, citron, citrus, ℞23,81,168. The citron tree is also MALUS MEDICA. “MALUS QUAE CITRIA VOCANTUR”; CONDITURA MALORUM MEDICORUM, Ap. BookI.; 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, ℞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,℞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, ¼ 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 asCOQUUS
COCULA, same asCOQUA, 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 ofCOLOCASIUM, which see
Colander, illustration of a, p.58
COLICULUS, CAULICULUS, a tender shoot, a small stalk or stem, ℞87-92
COLO, to strain, to filter, cf. ℞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 ℞74,154,172,200,244and322
COLUM NIVARIUM, a strainer or colander for wine and other liquids. See illustration, p.58
COLUMBA, female pigeon; COLUMBUS, the male; COLUMBULUS, —A, squab, ℞220. Also used as an endearing term
Columella, writer on agriculture; —— on bulbs, ℞307; —— mentioning Matius, ℞167
COLYMBADES (OLIVAE), olives “swimming” in the brine; from COLYMBUS, swimming pool
Combination of dishes, ℞46
Commentaries on Apicius, p.272
Commodus, a Roman, ℞197
Compôte of early fruit, ℞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; ℞194-98,411. —— APICIANA, ℞195; —— DE PISA, ℞196; —— COMMODIANA, ℞197; —— FARSILIS, ℞199
CONCHICLATUS, ℞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 asCONDITUM
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, ℞445; —— PRO THYNNO, ℞446; —— IN PERCAM, ℞447; —— IN RUBELLIONEM, ℞448; —— RATIO CONDIENDI MURENAS, ℞449; —— LACERTOS, ℞456; —— PRO LACERTO ASSO, ℞457; —— THYNNUM ET DENTICEM, ℞458; —— DENTICIS, ℞460; —— IN DENTICE ELIXO, ℞461; —— AURATA, ℞462; —— IN AURATAM ASSAM, ℞463; —— SCORPIONES, ℞464; —— ANGUILLAM, ℞466; —— ALIUD —— ANGUILLAE, ℞467
CONDITUM, preserved, a preserve; cf.CONDIO; —— MELIRHOMUM, ℞2; —— ABSINTHIUM ROMANUM, ℞3; —— PARADOXUM, ℞1; —— VIOLARUM, ℞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, ℞4; (cf. No.5) —— MELLIS, ℞17; —— UVARUM, ℞20; —— MALORUM PUNICORUM, ℞21; —— COTONIORUM, ℞19; —— FICUUM, PRUNORUM, PIRORUM, ℞20; —— MALORUM MEDICORUM, ℞21; —— MORORUM, ℞25; —— OLERUM, ℞26; —— RUMICIS, ℞27; —— LAPAE, ℞27; —— DURACINORUM, ℞29; —— PRUNORUM, etc., ℞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. SeeSATUREIA
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 criticalreviewof the Apicius book—— examples of deceptive c. in Apicius, ℞6,7,9,17,229,230,384,429—— of flavoring and spicing, ℞15,277,281,369—— deserving special mention for ingenuity and excellence, ℞15,21,22,72,88,177,186,212,213,214,250,287,315,428—— modern Jewish, resembling Apicius, ℞204seq.—— examples of attempts to remove disagreeable odors, ℞212-14,229,230,292—— removing sinews from fowl, ℞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, ℞125,179,180,271,276, seq.,355
Copper in Vegetable Cookery, ℞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. Seecook
COR, heart
CORDYLA, CORDILLA, ℞419,423
CORIANDRUM, the herb coriander; CORIANDRATUM, flavored with c.; LIQUAMEN EX CORIANDRO, coriander essence or extract
Corn, green, ℞99
CORNUM, cornel berry; “CORNA QUAE VERGILIUS LAPIDOSA VOCAT”—Platina
CORNUTUS, horn-fish, ℞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, seeCOCTANA
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, ℞163
COTULA, COTYLA, a small measure, ½ sextarius
COTURNIX, quail
COSTUM, COSTUS, costmary; fragrant Indian shrub, the root of burning taste but excellent flavor
Court-bouillon, ℞ 37,138
Cow-parsnips, p.188, ℞115-122,183
COXA, ℞288
Crabs, ℞485; crabmeat croquettes, ℞44
Cracklings, p.285, ℞255
Crane, ℞212,213, p.265. Crane with turnips, ℞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, ℞129,143
CREMORE, DE—, ℞172
CRETICUM HYSOPUM, ℞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, ℞42, seq.
Cucumber, CUCUMIS, ℞82-84
CUCURBITA, pumpkin, gourd, ℞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, ℞237
Cumberland sauce, ℞345
CUMINUM, CYMINUM, cumin; CUMINATUM, —US, sauce or dish seasoned with cumin, ℞39,40. Aethiopian, Libyan, and Syriac cumin are named, ℞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, ℞27; —— nut, ℞128,142; —— of vegetables and brain, ℞130; —— of elderberries, ℞134; —— rose, ℞135; see also ℞301
Cutlets, ℞261,471-3
Cuttle-fish, ℞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, ℞131
CYDONIIS, PATINA DE, ℞163, see alsoMalus
CYMA, young sprout, of colewort or any other herb; also cauliflower, ℞87-9-92
CYPERUS, CYPIRUS, a sort of rush with roots like ginger, seeMEDIUM
CYRENE, a city of Africa, famous for its Laser Cyrenaicum, the best kind oflaser, which see. AlsoKyrene
D
DACTYLIS, long, “finger-like” grape or raisin; —US, long date, fruit of a date tree, ℞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, ℞30. Either fresh or dried
Danneil, E., editor, pp.33-34,35,271
Dasheen, ℞74,152,172,216,244,322
Dates, stuffed, ℞294
DAUCUM, —US, —ON, a carrot
DE CHINE, seeDasheen
“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 alsoCaramel color
DENTEX, a sparoid marine fish, “Tooth-Fish,” ℞157,459-60
Dessert Dishes, illustrations, pp.61,125
Desserts, absent, p.43
Desserts, Apician, ℞143,294, seq.
DIABOTANON PRO PISCE FRIXO, ℞432
Diagram of Apician editions, p.252
Didius Julianus, ℞178
Dierbach, H. J., commentator, p.273
Dining in Apician style, modern, p.37—— in Rome, compared with today, pp.17,18
Diocles, writer, ℞409
Dionysos Cup, illustration, p.141
Dipper, illustrated, p.3
DISCUS, round dish, plate or platter
Disguising foods, ℞ 133, pp.33-4
Distillation, seeVinum
Dormouse, ℞396
Dory, ℞157,462-5
Doves, p.265
Drexel, Theodor, collector, pp.257-8
Dubois, Urbain, chef, p.16
Duck, p.265, ℞212-3; —— with turnips, ℞214-7
DULCIA, sweets, cookies, confections, ℞16,216,294-6—RIUS, pastry cook, ℞294
Dumas, Alexandre, cooking, p.24
Dumpling of pheasant, ℞48; —— and HYDROGARUM, ℞49; —— with broth, plain, ℞52,181
DURACINUS, hard-skinned, rough-skinned fruit; —— PERSICA, the best sort of peach, according to some, nectarines, ℞28
E
Early fruit, stewed, ℞177
ECHINUS, sea-urchin, ℞412-17
Economical methods: flavoring, ℞15
EDO, to eat; great eater, gormandizer, glutton
EDULA, chitterlings
Eel, ℞466-7
Egg Dish, illustration, p.93
Eggs, ℞326-28; —— fried, ℞336; —— boiled, ℞327; —— poached, ℞328; —— scrambled with fish and oysters, ℞159
Eglantine, ℞171
Egyptian Bean, ℞322; also seeCYAMUS
EIERKÄSE, ℞125,301
ELAEOGARUM, ℞33
Elderberry custard, ℞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 asINTINCTUS, ℞344
EMBRACTUM, EMPHRACTUM, a dish “covered over”; a casserole of some kind. E. BAIANUM, ℞431
Endives, ℞109
Enoche of Ascoli, medieval scholar, cf.Apiciana
Entrées, potted, ℞54,55; —— sauces, ℞56; —— of fish, poultry and sausage, ℞139; —— of fowl and livers, ℞175
EPIMELES, careful, accurate; choice things. Title of BookI
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, ℞338
ESCULENTES, things good to eat
ESTRIX, she-glutton
ESUS, eating
Every Day Dishes, ℞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, ℞322; —— IN FRIXORIO, string beans in the frying pan, Fr.: HARICOTS VERTS SAUTÉS; —— VITELLIANA, ℞189,193
FABACIAE VIRIDES, green bean, ℞202; —— FRICTAE, ℞203; —— EX SINAPI, ℞204
Fabricius, Albertus, bibliographer, pp.258, seq.,268
“Fakers” of manuscripts, p.13
FALSCHER HASE, ℞384
FAR, corn or grain of any kind, also spelt; also a sort of coarse meal
Farce, forcemeat, ℞131
FARCIMEN, sausage, ℞62-64
FARCIO, to fill, to stuff; also to feed by force, cram, fatten
FARINA, meal, flour, ℞173; —OSUS, mealy