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,” ℞ 419
MERUS, MERUM, pure, unmixed, “mere,” “merely”; hence MERUM VINUM, —— OLEUM, pure wine, oil, etc.
Milan edition, Colophon, p. 260
Milk Toast, ℞ 171
Mill operated by slaves, illustration, p. 60
Minced dishes, Book II
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, see Crater
Monk’s Rhubarb, ℞ 26
“Monkey,” ℞ 55
Moralists, ancient, see Review
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
MUGIL, sea-mullet, ℞ 159, 419, 424, 425
Mulberries, ℞ 24
Mullet, see MULLUS, ℞ 148, 428, 443-4
MULLUS, the fish mullet, ℞ 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, ℞ 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
NAPKINS, individual, see MAPPA
NAPUS, p. 188, a turnip, navew, ℞ 100-1
NARDUS, nard, odoriferous plant; see FOLIUM
NASTURTIUM, the herb cress
NECHON, ℞ 16
Neck, roast, ℞ 270
NEPATA, cat-mint; —— MONTANA, mountain mint; see MENTHA
Nero, emperor, p. 11
Nettles, ℞ 108
New York codex, No. I, Apiciana
Newton, Sir Isaac, scientist, Apiciana No. 8, p. 268
NITRIUM, ℞ 66
NOVENDIALES, see CENA
NUCEA LASERIS, ℞ 16; also see LASER
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
OBLIGABIS, ℞ 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, ℞ 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
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 oil
OLEATUS, moistened, mixed, dressed with oil, 103; —— MOLLE, vegetables strained, a purée, ℞ 103-106; also HOLUS, etc.
OLIFERA, OLYRA, a kind of corn, spelt, ℞ 99; see OLUS
OLIVA, olive, ℞ 30, 91; to keep olives green, ℞ 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, ℞ 25, 67, 99, 103
OLUS ET CAULUS, cabbage and cale, ℞
OLUSATRUM, see OLUS
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; see RISUM
OSPREON, OSPREOS, OSPRION, legumes, Title of Book V
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
OXYCOMIUM, pickled olive
OXYGALA, curdled with curds
OXYGARUM, vinegar and GARUM, 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
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 like LASER and FERULA
PANDECTES, —ER, a book on all sorts of subjects; Title of Book IV
PANIS, bread, PICENTINUS, ℞ 126
Pans, kitchen, see illustrations, pp. 155, 159
PAPAVER, poppy-seed; —— FICI, fig-seed
PARADOXON, CONDITUM, ℞ 1
Parboiling, ℞ 119
Parrot, ℞ 231-2
Parsnips, ℞ 121-3
PARTHIA, ℞ 191, 237, 364; a country of Asia
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 with PATINA, 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
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. Apiciana I
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, see PORCELLUM
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, see COQUUS
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 Book VII
Pomegranates, to keep, ℞ 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, ℞ 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, ℞ 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
Pork, p. 285; —— and onions à la Lucretius, ℞ 151; —— skin, cracklings, ℞ 251-55; —— udder, ℞ 251; —— tenderloin, ℞ 251-255; —— tails and feet, ℞ 251; —— fig-fed, ℞ 259; —— cutlets, Hunter Style, ℞ 263; —— paunch, ℞ 285; —— loin and kidneys, ℞ 286; —— shoulder, ℞ 287-88; —— fresh ham, ℞ 289; —— bacon, ℞ 290; —— Salt —— ℞ 290; —— forcemeat, ℞ 366
Porker, The ——’s Last Will and Testament, ℞ 376
Porridge, Books IV, V, ℞ 172, 178; —— and wine sauce, ℞ 179; —— another, ℞ 180
PORRUM, —US, leek, ℞ 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, ℞ 270
Potherbs, to keep, ℞ 25, 188, see OLUS
Potted Entrées, ℞ 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, ℞ 119
Preserves, several in Book I
Preserving (keeping of) meats, ℞ 10-12; —— fried fish, ℞ 13; —— fruit, figs, prunes, pears, etc., ℞ 19-24, 28, 29, 30; —— grapes, ℞ 19; —— honey cakes, ℞ 16; —— mulberries, ℞ 24; —— oysters, ℞ 14; —— pomegranates, ℞ 20; —— pot herbs, ℞ 25; —— quinces, ℞ 21; —— sorrel, sour dock, ℞ 26; —— citron, ℞ 23; —— truffles, ℞ 27; —— vegetable purée, ℞ 106
Press, wine illustration, p. 92
Processing, ℞ 19-24
PRUNA, live, burning coal
PRUNUM, plum; —— DAMASCENUM, p. from Damascus, ℞ 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, ℞ 173-3, 200-1; —— TARICHA, ℞ 173
Pudding, ℞ 60
PULLUS, PULLULUS, young animal of any kind but principally a pullet, chicken, ℞ 51, 2-7, 213, 235-6, seq.; —— RAPTUS, note 1, ℞ 140
PULLUM PARTHICUM, ℞ 237; OXYZOMUM, ℞ 238; —— NUMIDICUM, ℞ 239; —— LASERATUM, ℞ 240; —— ELIXUM, ℞ 242; —— CUM CUCURBITIS, ℞ 243; —— CUM COLOCASIIS, ℞ 244; —— VARDANUM, ℞ 245; —— FRONTONIANUM, ℞ 246; —— TRACTOGALATUM, ℞ 247; —— FARSILIS, ℞ 248; LEUCOZOMUM, ℞ 250
PULMENTARIUM, any food eaten with vegetables, pulse or bread, or a dish composed of these ingredients, ℞ 67-71
PULMO, lung, ℞ 29
PULPA, —MENTUM, ℞ 42, 134; also PULMENTUM
PULS, —E, PULTICULUM, Books IV, V, a porridge, polenta, ℞ 178, seq.; PULTES JULIANAE, ℞ 178; —— OENOCOCTI, ℞ 179; —— TRACTOGALATAE, ℞ 181
PULTARIUS, a bowl, a “cereal” dish, ℞ 104
Pumpkin, B. III, ℞ 73-80; —— pie, ℞ 137; —— fritters, ℞ 176; —— like dasheens, ℞ 74; —— Alexandrine Style, ℞ 75; —— boiled, ℞ 76; —— fried, ℞ 77; —— 78; —— mashed, ℞ 79; —— and chicken, ℞ 80
Purée of lettuce, ℞ 130
PYRETHRUM, —ON, Spanish camomile, pellitory
QUARTARIUS, a measure (which see), ¼ pint
Quenelles, ℞ 131
Rabbit, ℞ 54
Radishes, ℞ 102
Ragoût of brains and bacon, ℞ 147; —— financière, ℞ 166
RAIA, the sea-fish ray, or skate; also whip-ray; p. 343, ℞ 403-4; Raie au beurre noir, ℞ 404
Raisins, ℞ 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, ℞ 26, 100-1
RAPHANUS SATIVUS, Horseradish, ℞ 102
Ray, fish, ℞ 403-4
RECOQUO, RECOCTUM, re-heated, warmed-up
Redsnapper, ℞ 448
Reference to other parts of the book by Apicius, ℞ 170, 166
Relishes, ℞ 174-5
RENES, ℞ 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, ℞ 266-70
Roman Beauty Apple, ℞ 136
—— excesses, p. 15
Roman Cook Stove, illustration, p. 182
—— economic conditions, p. 15
Roman Vermouth, ℞ 3
ROSATUM, ROSATIUM, flavored with roses; —— VINUM, rose wine, ℞ 4-6; —— without roses, ℞ 6
Rose pie, see MALUM ROSEUM, also ℞ 136, 171
—— custard, ℞ 136; —— pudding, ℞ 136; —— apple, ℞ 136
Rose wine, ℞ 4-6
ROSMARINUS, rosemary
Round sausage, ℞ 65
RUBELLIO, fish, ℞ 447
RUBRA TESTA, red earthen pot
RUMEX, sorrel, sour dock, monk’s rhubarb, ℞ 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, ℞ 99
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, ℞ 29; “For many ills,” ibid.
Sala, George Augustus, writer, p. 38
SALACACCABIA, SALACATTABIA, “salt” food boiled in the “caccabus,” ℞ 125-7, 468-70
Salad, ℞ 109-11; —— dressing, ℞ 112-3; Italian —— ℞ 122
Salcisse, ℞ 41
SALINUM, salt cellar
Salmasius, Codex of ——, see Apiciana, III
SALPA, a sea-fish like stock-fish
SALSAMENTUM IN PORCELLO, ℞ 381
Salsicium, ℞ 41
SALSUM, pickled or salt meat, especially bacon; ℞ 10, 41, 147, 149, 150, 428, seq.; —— CRUDUM, ℞ 151, cf. petits salés
Salt, laxative, ℞ 29; “for many ills,” ibid.; —— meat, to make sweet, ℞ 12; —— fish, ℞ 144, seq., 427, seq.; —— balls, ℞ 145
SALVIA, SALVUS, sage
SAMBUCUS, elder-tree, or e.-berry; ℞ 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, ℞ 146, 419, 420, 480; —— CONDITAE, ℞ 480; SARDAM FARSILEM, ℞ 419; —— Sardine omelette, ℞ 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
Sauce pans, illustrations, pp. 155, 159, 73, 231
Sauces, ancient compared with modern, pp. 22, 24, 26, 27; —— for roasts, ℞ 267-70; —— for partridge, ℞ 499; —— crane and duck, ℞ 215; —— for fowl, ℞ 218-28
Sauces. Bread Sauce, ℞ 274; Brine, ℞ 284; —— for broiled fish, Alexandrine style, ℞ 437-39; —— for boiled fish, ℞ 433-6, 454; —— for broiled mullet, ℞ 442-3; —— boiled meats, ℞ 271-3; —— for roasts, ℞ 267, seq.; English ——, ℞ 267; —— for broiled murenas, ℞ 448-51; Dill ——, ℞ 283; Herb —— for fried fish, ℞ 432; —— for Horned fish, ℞ 441; —— for lacertus, ℞ 455-7; —— perch, ℞ 446; —— redsnapper, ℞ 447; —— dory, ℞ 461-2; —— for suckling pig, ℞ 379; —— young tunny, ℞ 444-5, 459; —— for tooth-fish, ℞ 460-1, 486; —— shellfish, ℞ 397; —— for venison, ℞ 339, 349; —— for wild sheep or lamb, ℞ 350; White ——, ℞ 276, 277; Wine —— for fish, ℞ 464; Tasty —— for conger, ℞ 441; —— for tidbits, ℞ 276-82; —— for sea-scorpion, ℞ 463; —— for eel, ℞ 440, 466-7
Saucisse, ℞ 41
Sauerbraten-Einlage, ℞ 11
Sausage, p. 172, ℞ 41, 45, 60-65, 139, 165
Savonarola, Michaele, p. 273
Scalding poultry, ℞ 233
Scallops, ℞ 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, ℞ 43, 485
SCORPIO, a sea-scorpion, ℞ 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, ℞ 23, 25
Sea Barb, ℞ 482-3; —— Bass, ℞ 158, 447; —— Eel, ℞ 484; —— food, p. 343; —— stew, Baian style, ℞ 432; —— mullet, ℞ 157; —— nettles, ℞ 162; —— perch, ℞ 447; —— pike, ℞ 158; —— urchin, ℞ 413-4; —— scorpion, ℞ 475
Sea-scorpion with turnips, ℞ 475
Sea water, ℞ 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, ℞ 406-9
SERPYLLUM, wild thyme
Service berry, ℞ 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, ℞ 1
Sforza Ms. Apiciana XIII
Shell-shaped Dessert Dish, p. 125
Shircliffe, Arnold, Dedication, p. 273
Shore Dinner, ℞ 46
Sicardus Ms. Apiciana XIV
Signerre Rothomag., editor, pp. 258, seq., also see Tacuinus
Signerre, Colophon, p. 260