MALABATHRUM —THRON, ℞32,399
Mallows, ℞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. ℞18,20. See alsoCITRUM
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, ℞20,21; —— CYDONIUM, ℞21; —— GRANATUM, ℞20; —— MEDICUM, ℞24; —— ROSEUM, ℞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, ℞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, ℞11,236,244,394; cf.EMBAMMA
MARJORANA, marjoram
Marmites, illustrated, pp.264,284,312,342
MARRUBIUM, the plant horehound
Martial, writer, p.10, ℞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, ℞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, ℞167; apples named after him,ibid.
MAYONNAISE DE VOLAILLE EN ASPIC, ℞126,480
Meal mush, BookV, ℞178
Measures, liquid. The following list is confined to terms used in ApiciusPARTES XV equal 1 CONGIUSCONGIUS I equal 6 SEXTARII (1 S. equals about 1½ pt. English)SEXTARII II equal 1 CHOENIXSEXTARIUS I equal 2 HEMINASHEMINA I equal 4 ACETABULAACETABULUM I equal 12 CYATHI (15 Attic drachms)CYATHUS I equal1/12SEXTARIUS (a cup)COCHLEAR I equal ¼ CYATHUS (a spoonful)COTULA, COTYLA, same asHEMINA, same as ½ SEXTARIUSQUARTARIUS I equal ¼ pint
Meat ball, ℞261, seq. —— with laser, ℞472-3; meat, boiled, stewed, ℞271; keeping of, ℞10,13; how to make pickled meat sweet, ℞12; to decorate or garnish, ℞394, (seemarinade); meat pudding, ℞42; —— loaf, ℞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, ℞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, ℞159; seeMESPILA
Megalone, place where Torinus found the Apicius codex, p.266
MEL, honey; MELLITUM, sweetened with honey—— PRAVUM, ℞15; —— PROBANDUM, ℞16; —— ET CASEUM, ℞303
MELCAE, ℞294,303
MELEAGRIS, Turkey; cf. Vehling: “Turkey Origin,” Hotel Bulletin and The Nation’s Chefs, Chicago, February-March, 1935
MELIRHOMUM, MELIZOMUM, ℞2
MELO, small melon, B.III, ℞85; MELOPEPO, muskmelon
Melon, ℞85
MENSA, repast, seeCENA
MENTHA, MINTHA, mint; —— PIPERITA, peppermint
“Menu,” cf.Brevis Ciborum, Excerpts of Vinidarius, p.235
Merling, seeMERULA
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,” ℞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, ℞171
Mill operated by slaves, illustration, p.60
Minced dishes, BookII
Mineral salts in vegetables, ℞71,96
MINUTAL, a “small” dish, a “minutely” cut mince; —— MARINUM, ℞164; —— TARENTINUM, ℞165; —— APICIANUM, ℞166; —— MATIANUM, ℞167; —— DULCE, ℞168; —— EX PRAECOQUIS, ℞169; —— LEPORINUM, ℞170; —— EX ROSIS, ℞171; —— of large fruits, ℞169
MITULIS, IN, ℞418
Mixing bowls, seeCrater
Monk’s Rhubarb, ℞26
“Monkey,” ℞55
Moralists, ancient, seeReview
MORETUM, salad, salad dressing of oil, vinegar, garlic, parsley, etc., cf. ℞38
Morsels, ℞261, seq.,309, seq.
MORTARIA, foods prepared in the mortar, MORTARIUM, ℞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, ℞24
Moulds, ℞384,126
MUGIL, sea-mullet, ℞159,419,424,425
Mulberries, ℞24
Mullet, seeMULLUS, ℞148,428,443-4
MULLUS, the fish mullet, ℞148,427,442,443,482-4
MULSUM, mead, honey-wine; —— ACETUM, honey-vinegar
Munich Ms.XVIIIApiciana
MURENA, MURAENA, the sea fish murena, p.356, ℞448-53,484
MUREX, shellfish, purple-fish
MURIA, brine, salt liquor, p.22, ℞30; cf.ALEC
Mush, ℞178
Mushrooms, B.III, ℞121,309-14; —— Omelette, ℞314
Muskrat, ℞396
Mussels, ℞418
MUSTEIS PETASONEM, ℞289
MUSTEOS AFROS, ℞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, seeMAPPA
NAPUS, p.188, a turnip, navew, ℞100-1
NARDUS, nard, odoriferous plant; seeFOLIUM
NASTURTIUM, the herb cress
NECHON, ℞16
Neck, roast, ℞270
NEPATA, cat-mint; —— MONTANA, mountain mint; seeMENTHA
Nero, emperor, p.11
Nettles, ℞108
New York codex, No.I, Apiciana
Newton, Sir Isaac, scientist, Apiciana No.8, p.268
NITRIUM, ℞66
Nonnus, writer, ℞307,396
NOVENDIALES, seeCENA
NUCEA LASERIS, ℞16; also seeLASER
NUCLEUS, nut, kernel, ℞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, ℞129,143; —— porridge, ℞297-9; —— pudding, ℞298,299,230; —— meal mush, ℞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, ℞83; also seeAMYLARE
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 andGARUM(which see), a wine sauce, ℞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, ℞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”
℞261; —— APICIANA, ℞262; —— APRUGNEA MORE, ℞263; —— ALIAE, ℞264-5; —— LASERATA, ℞271; —— GARATAS, ℞471-74; —— ASSAS, ℞472,473
Oil substitute, ℞9; —— oil, to clarify for frying ℞250—— Liburnian, ℞7
OLEUM, oil, olive oil; —— LIBURNICUM, ℞7; HISPANUM, Spanish olive oilOLEATUS, moistened, mixed, dressed with oil,103; —— MOLLE, vegetables strained, a purée, ℞103-106; also HOLUS, etc.
OLIFERA, OLYRA, a kind of corn, spelt, ℞99; seeOLUS
OLIVA, olive, ℞30,91; to keep olives green, ℞30
OLLA, a cook pot, a terra-cotta bowl; see alsoCACCABUS. 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, ℞25,67,99,103OLUS ET CAULUS, cabbage and cale, ℞
OLUSATRUM, seeOLUS
Omelette with sardines, ℞146; —— with mushrooms, ℞314; —— Soufflée, ℞302
OMENTUM, caul, the abdominal membrane, used for sausage-making or to wrap croquettes (kromeskis) which then were OMENTATA, ℞43,47
Onions, ℞304-8
OPERCULUM, a cover, lid, or dish with a cover
Opossum, ℞396
ORIGANUM MARJORANA, marjoram; —— origany; —— VINUM, wine flavored with O.
ORYZA, rice, rice flour; seeRISUM
OSPREON, OSPREOS, OSPRION, legumes, Title of BookV
Ostia, town, harbor of Rome; the OFFELLAE OSTIENSIS, ℞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, ℞15,410; —RIUM, oyster bed or pit, or place for keeping oysters
Ostrich, ℞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, ℞348-50
OVUM, egg; OVA SPHONGIA EX LACTE, ℞302
OXALIS, sorrel
OXALME, acid pickle, vinegar and brine
Oxford Mss., ApicianaX,XI
OXYCOMIUM, pickled olive
OXYGALA, curdled with curds
OXYGARUM, vinegar andGARUM, which see, ℞36,37
OXYPORUS, easily digested, ℞34
OXYZOMUM, seasoned with acid, vinegar, lemon, etc.
Oyster sauce, CUMINATUM, ℞41
Oysters, how to keep, ℞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, ℞220
Pan with decorated handle, p.73
Panada, ℞127
PANAX, PANACEA, the herb all-heal; it contains a savory juice likeLASERandFERULA
PANDECTES, —ER, a book on all sorts of subjects; Title of BookIV
PANIS, bread, PICENTINUS, ℞126
Pans, kitchen, see illustrations, pp.155,159
Pap, ℞172-3,182
PAPAVER, poppy-seed; —— FICI, fig-seed
PARADOXON, CONDITUM, ℞1
Parboiling, ℞119
Paris Mss., ApicianaIII,IV
Parrot, ℞231-2
Parsnips, ℞121-3
PARTHIA, ℞191,237,364; a country of Asia
Partridge, ℞218, seq.,499
Passenius, —anus, an unidentified Roman, ℞389
PASSER, a sea-fish, turbot; also a sparrow which Platina does not recommend for the table
PASSUM, raisin wine
PASTINACA, —CEA, parsnip, carrot, ℞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 withPATINA, which see, so that it has become difficult to distinguish between the two terms—— THIROTARICA, ℞144; —— ARIDA, ℞145; —— EX OLISATRO, ℞145a; —— SICCA, ℞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, ℞141; —— APUA, ℞138-9,146; —— DE ASPARAGIS, ℞132-33; —— DE CYDONIIS, ℞163; —— EX LACTE, ℞140; —— EX LARIDIS ET CEREBELLIS, ℞147; —— FRISILIS, ℞131; —— EX RUSTICIS, ℞134; —— DE ROSIS, ℞136; —— DE LACERTIS, ℞152; —— DE LUPO, ℞158; —— DE PERSICIS, ℞160; —— EX URTICA, ℞162; —— EX SOLEIS, ℞154; —— EX PISCIBUS, ℞155-7,486; —— MULLIS, ℞148; —— QUIBUSLIBET, ℞149; —— ALIA PISCIUM, ℞150; —— SOLEARUM EX OVIS, ℞487; —— QUOTIDIANA, ℞122,142; —— VERSATILIS, ℞129,143; —— ZOMORE, ℞153; —— DE PIRIS, ℞161; —— DE SORBIS, ℞159; —— DE SAMBUCO, ℞135; —— DE CUCURBITIS, ℞137
PAVO, peacock, ℞54
Peaches, a dish of, ℞160
Peacock, BookVI, ℞54
Pears, ℞22,161
Peas, p.247, ℞185-6,190-2; —— a tempting dish of, ℞192; —— Indian, ℞187; —— purée of peas, cold, ℞188; —— or beans à la Vitellius, ℞189,193; —— in the pod, Apician style, ℞194-6; —— in the pod à la Commodus, ℞197; purée of peas with brains and chicken, ℞198
PECTINE, scallop, ℞52
Peeling young vegetables, ℞69
PELAMIS, young tunny, ℞426,444
Pennell, Elizabeth R., writer, pp.17,18,257-58
PEPON, a kind of gourd, melon or pumpkin, ℞85
Pepper, ℞1; —— for other spices, ℞143,177,295, seq.
PERCA, perch, ℞446
Perch, ℞446
PERDICE, IN, ℞218
PERDRIX, partridge, ℞218, seq.,499
PERNA, ham; pork forequarter or hindquarter, ℞287,288—— APRUGNA, ℞338
PERSICUM, peach, ℞29,160; —US, peach-tree
Persons named in recipes, pp.11,21
PETASO, fresh ham, hind leg of pork, ℞289
Petits pois à la française, ℞185
Petits salés, ℞41,147,149,150,151
Petronius Arbiter, writer, pp.3,7,11,15
PETROSELINUM, parsley
PHARIAM, UVAM PASSAM, ℞197
PHASEOLUS, FASEOLUS, green string beans, kidney bean, young bean and pod, both green and wax bean varieties. Ger. FISOLE and FASOLE, ℞207
PHASIANUS, pheasant; —ARIUS, one who has care of or who raises pheasants, game-keeper, ℞49, p.265
Pheasant, dumplings of, ℞48; — plumage as decoration, ℞213
Phillipps, bibl. ApicianaI
PHOENICOPTERUS, Flamingo, ℞220,231-2
Picentinian bread, ℞126
Pichon, Baron J., collector, pp.257-8, Apiciana, Nos.21-22, p.272
Picking birds, ℞233
Pie chimneys, ℞141
Pig, seePORCELLUM
PIPER, pepper; —— NIGRUM, black p.; —— VIRIDUM, green p., ℞134; “pepper” for other spices, ℞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, ℞160-1
PISA, —UM, peas, pea, ℞185, seq.,190-2,195-8; —— FARSILIS, ℞186; —— INDICAM, ℞187; —— FRIGIDA, ℞188; —M VITELLIANAM, ℞189,193; —— ADULTERAM, ℞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, ℞476-7; —— SCORPIONES RAPULATOS, ℞475; —— ASSOS, ℞478; —— OENOTEGANON, ℞479,81; —— IN PISCIBUS ELIXIS, ℞486; —— IN PISCE ELIXO, ℞433,434,435,436,454; —— AURATA, ℞461; —— ASSA, ℞462; —— OENOGARUM, ℞464-5
PISTACIUM, —EUM, pistache
PISTOR, baker, pastry cook, confectioner, seeCOQUUS
Pitch, for sealing of vessels, ℞25
PLACENTA, a certain cake, a cheese cake
Plaster in bread, p.39—— for sealing of pots, ℞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, ℞484; Plautian Latinity, ℞153
Pliny, writer, p.31, ℞307,396,410
Plumage of birds as a decoration, ℞213
Plums, ℞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, ℞178
Pollio, Roman, feeding human flesh to fish, ℞484
POLYPODIUM, the herb fern or polypody
POLYPUS, the fish polypus, ℞410
POLYTELES, POLI—, fine dishes, trimmed, set off; “Recherché” food; Title of BookVII
Pomegranates, to keep, ℞20
Pompeii: Casa di Forno. See p.2—— destroyed, p.3, seq.—— Wine Room, illustration, p.124
Pompeii, city, description of, seeReview. Innkeeper at —— advertising ham, ℞287; objects, table ware, etc., found at P., seelist 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, ℞336-81,488-94; —— PORCELLUM FARSILEM, ℞366,367; —— ASSUM, ℞369; —— ELIXUM, ℞368; —— APICIANUM, ℞370; —— VITELLIANUM, ℞371; —— LAUREATUM, ℞373; —— FRONTINIANUM, ℞374; —— CELSINIANUM, ℞376,377; —— HORTULANUM, ℞378; —— ELIXUM IUS FRIGIDUM, ℞379; —— TRAIANUM, ℞380; —— CORIANDRATUM, ℞488; —— FLACCIANUM, ℞372; —— OENOCOCTUM, ℞489; —— EO IURE, ℞490; —— THYMO SPARSUM, ℞491; OXYZOMUM, ℞492; —— LASARATUM, ℞493; —— IUSCELLATUM, ℞494; —— ASSUM TRACTOMELINUM, ℞369; —— LACTE PASTUM, ℞370; —— IN PORCELLO LACTANTE, ℞381