Index and Vocabulary
A B C D E F G H I J K L M N O P Q R S T U V W Y Z
Abalana, Abellana, hazelnut, see Avellana
Abbreviations, explanation of, p. xv
Abdomen, sow’s udder, belly, fat of lower part of belly, figur. Gluttony, intemperance
ABROTANUM, —ONUM, —ONUS the herb lad’s love; or, according to most Southernwood. ABROTONUM is also a town in Africa
Absinth. ABSINTHIUM, the herb wormwood. The Romans used A. from several parts of the world. ℞ 3, also APSINTHIUM
ABSINTHIATUS, —UM, flavored with wormwood, ℞ 3
ABSINTHITES, wine tempered or mixed with wormwood; modern absinth or Vermouth, cf. ℞ 3
ABSINTHIUM ROMANUM, ℞ 3
ABUA, a small fish; see APUA, ℞ 138, 139, 147
ACER, ACEO, ACIDUM, to be or to make sour, tart
ACETABULUM, a “vinegar” cruet: a small measure, equivalent to 15 Attic drachms; see Measures
ACETUM, vinegar
—— MULSUM, mead
ACICULA, ACUS, the needle fish, or horn-back, or horn-beak; a long fish with a snout sharp like a needle; the gar-fish, or sea-needle
ACIDUM, sour; same as ACER
ACINATICIUS, a costly raisin wine
ACINOSUS, full of kernels or stones
ACINUS, —UM, a grain, or grape raisin berry or kernel
ACIPENSER, a large fish, sturgeon, ℞ 145; also see STYRIO
ACOR, —UM, sourness, tartness; the herb sweetcane, gardenflag, galangale
ACRIMONIA, acidity, tartness, sourness; harshness of taste
ACUS, same as ACICULA
Adjustable Table, illustration, p. 138
ADULTERAM, “tempting” dish, ℞ 192
Adulterations of food in antiquity, pp. 33, 39, seq. 147; ℞ 6, 7, 9, 15, 17, 18. Also see Cookery, deceptive
Advertising cooked ham, ℞ 287
Advertising ancient hotels, p. 6
Aegineta, Paulus, writer on medicine and cookery, see Apiciana, No. 5-6
AENEUM, a “metal” cooking utensil, a CACCABUS, which see; AENEUM VAS, a mixing bowl; AENEA PATELLA, a pewter, bronze or silver service platter. Aeno Coctus, braised, sometimes confused with oenococtum, stewed in wine
AËROPTES, fowl, birds; the correct title of Book VI, see p. 141
Aethiopian Cumin ℞ 35
“AFFE” (Ger.) Monkey; ℞ 55; also see Caramel Coloring
AGITARE (OVA), to stir, to beat (eggs)
AGNUS, IN AGNO, lamb; AGNINUS, pertaining to L. ℞ 291 seq., 355, 364, 495
—— COPADIA AGNINA, ℞ 355 seq.
—— AGNI COCTURA, ℞ 358
—— ASSUS, ℞ 359
—— AGNUM SIMPLICEM, ℞ 495
—— TARPEIANUS, ℞ 363
AGONIA, cattle sacrificed at the festivals: only little of the victims was wasted at religious ceremonies. The priests, after predicting the future from the intestines, burned them but sold the carcass to the innkeeper and cooks of the POPINA, hence the name. These eating places of a low order did a thriving business with cheaply bought meats which, however, usually were of the best quality. In Pompeii such steaks were exhibited in windows behind magnifying glasses to attract the rural customer
Albino, writer, p. 10
ALBUM, ALBUMEN, white; —— OVORUM, the “whites” of egg; —— PIPER, white pepper, etc.
ALEX, (ALEC, HALEC), salt water, pickle, brine, fish brine. Finally, the fish itself when cured in A. cf. MURIA
Alexandria, the city founded by Alexander the Great, important Mediterranean harbor. A. was a rival of Rome and Athens in Antiquity, famous for its luxury
Alexandrine dishes ℞ 75, 348, seq.
ALICA, spelt. ℞ 200
ALICATUM, any food treated with ALEX, which see
ALLIATUM, a garlic sauce, consisting of a purée of pounded garlic whipped up with oil into a paste of a consistency of mayonnaise, a preparation still popular in the Provence today; finally, anything flavored with garlic or leeks
ALLIUM, garlic; also leek. Fr. AILLE
Almonds, AMYGDALA, peeling and bleaching of A. ℞ 57
AMACARUS, sweet-marjoram, feverfew
AMBIGA, a small vessel in the shape of a pyramid
AMBOLATUS, unidentified term; p. 172; ℞ 57, 59
Amerbach Manuscript, Apiciana XIV
AMMI, (AMMIUM, AMI, AMIUM), cumin
AMURCA (AMUREA), the lees of oil
AMYGDALA (—UM) Almonds, ℞ 57; OLEUM AMYGDALIUM, almond oil
AMYLARE (AMULARE), to thicken with flour. AMYLATUM (AMULATUM) that which is thickened with flour. Wheat or rice flour and fats or oil usually were used for this purpose, corresponding to our present roux. However, the term was also extended to the use of eggs for the purpose of thickening fluids, thus becoming equivalent to the present liaison, used for soups and sauces. Hence AMYLUM and AMULUM, which is also a sort of frumenty
Anacharsis, the Scythian, writer. He described a banquet at Athens during the Periclean age. pp. 3, 7
ANAS, a duck or drake; ℞ 212-17. ANATEM, ℞ 212; ANATEM EX RAPIS, ℞ 214
Anchovy, a small fish; ℞ 147; cf. APUA. —— forcemeat, ℞ 138; —— sauce and GARUM (which see) ℞ 37; —— omelette ℞ 147
ANET(H)ATUM, flavored with dill; ANET(H)UM, dill, also anise
ANGUILLA, eel, ℞ 466-7, 484. cf. CONGRIO
ANGULARUS, a “square” dish or pan
ANISUM, anise, pimpinella
ANSER, goose, gander; IN ANSERE, ℞ 234; —— JUS CANDIDUM ℞ 228
ANTIPASTO, “Before the Meal,” modern Italian appetizer; the prepared article usually comes in cans or glasses, consisting of tunny, artichokes, olives, etc., preserved in oil
APER, see APRUS
APEXABO, a blood sausage; cf. LONGANO
Aphricocks, ℞ 295
APHROS, ℞ 295
APHYA, see APUA
Apician Cheesecakes, p. 9
—— cookery, influence, p. 16, 23
—— Archetypus, p. 19
—— manuscripts, p. 19, p. 253, seq.
—— Terminology, p. 22
—— dishes, compared with modern dishes, p. 23
—— sauces, p. 24
—— Style of writing, p. 26
—— research, p. 34 seq.
Apiciana, Diagram of, p. 252
Apicius, pp. 7, 9
—— The man, p. 9
—— Athenaeus on, p. 9
—— and Platina, p. 9
—— Expedition to find crawfish, p. 9
—— ships oysters, p. 10
—— school, p. 10
—— death, pp. 10, 11
—— reflecting Roman conditions, pp. 14, 15
—— authenticity of, pp. 18, 19
—— writer, p. 26, ℞ 176, 436
—— confirmed by modern science, p. 33
—— editors as cooks, p. 34 seq.
Apion, writer, quoted by Athenaeus, p. 9
APIUM, celery, smallage, parsley. ℞ 104
APOTHERMA (—UM, APODERMUM) hot porridge, gruel, pudding. ℞ 57; cf. TISANA
APPARATUS, preparation; —— MENSAE, getting dinner ready
Appetizers. ℞ 174 and others. According to Horace, eggs were the first dishes served. The “moveable appetizer” of Apicius is very elaborate, p. 210
Appert, François, ℞ 24, father of the modern canning methods