Cookery and Dining in Imperial Rome (eBook)

Apicius (Autor)

eBook Download: EPUB

2018
805 Seiten
Seltzer Books (Verlag)
978-1-4554-4222-5 (ISBN)

Infos

'A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria.'Particularly useful if you want to cook wild boar or dormouse :-)According to Wikipedia: 'Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin. The name 'Apicius' had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD, during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. Apicius is a text to be used in the kitchen. In the earliest printed editions, it was most usually given the overall title De re coquinaria ('On the Subject of Cooking') and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words 'API CAE'.

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"e;A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria."e; Particularly useful if you want to cook wild boar or dormouse :-) According to Wikipedia: "e;Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin. The name "e;Apicius"e; had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD, during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. Apicius is a text to be used in the kitchen. In the earliest printed editions, it was most usually given the overall title De re coquinaria ("e;On the Subject of Cooking"e;) and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "e;API CAE"e;.

Textauszug

BOOK I. THE CAREFUL EXPERIENCED COOK

 

Lib. I. Epimeles

 

CHAP. I. FINE SPICED WINE. HONEY REFRESHER FOR TRAVELERS.

CHAP. II. ROMAN VERMOUTH.

CHAP. III. ROSE WINE. VIOLET WINE. ROSE WINE WITHOUT ROSES.

CHAP. IV. LIBURNIAN OIL.

CHAP. V. TO CLARIFY MUDDY WINE.

CHAP. VI. TO IMPROVE A BROTH WITH A BAD ODOR.

CHAP. VII. TO KEEP MEATS FRESH WITHOUT SALT. TO KEEP COOKED SIDES OF PORK.

CHAP. VIII. TO MAKE SALT MEATS SWEET.

CHAP. IX. TO KEEP FRIED FISH. TO KEEP OYSTERS.

CHAP. X. TO MAKE LASER GO A LONG WAY.

CHAP. XI. TO MAKE HONEY CAKES LAST. TO MAKE SPOILED HONEY GOOD. TO TEST SPOILED HONEY.

CHAP. XII. TO KEEP GRAPES. TO KEEP POMEGRANATES. TO KEEP QUINCES. TO PRESERVE FRESH FIGS. TO KEEP CITRON. TO KEEP MULBERRIES. TO KEEP POT HERBS. TO PRESERVE SORREL. TO KEEP TRUFFLES. TO KEEP HARD-SKINNED PEACHES.

CHAP. XIII. SPICED SALTS FOR MANY ILLS.

CHAP. XIV. TO KEEP GREEN OLIVES.

CHAP. XV. CUMIN SAUCE FOR SHELLFISH. ANOTHER.

CHAP. XVI. LASER FLAVOR. ANOTHER. CHAP.

XVII. WINE SAUCE FOR TRUFFLES. ANOTHER.

CHAP. XVIII. OXYPORUM. CHAP.

XIX. HYPOTRIMA.

CHAP. XX. OXYGARUM, DIGESTIVE. ANOTHER. CHAP.

XXI. MORTARIA.

 

I

 

[1] FINE SPICED WINE CONDITUM PARADOXUM

 

THE COMPOSITION OF [this] EXCELLENT SPICED WINE [is as follows]. INTO A COPPER BOWL PUT 6 SEXTARII [1] OF HONEY AND 2 SEXTARII OF WINE; HEAT ON A SLOW FIRE, CONSTANTLY STIRRING THE MIXTURE WITH A WHIP. AT THE BOILING POINT ADD A DASH OF COLD WINE, RETIRE FROM STOVE AND SKIM. REPEAT THIS TWICE OR THREE TIMES, LET IT REST TILL THE NEXT DAY, AND SKIM AGAIN. THEN ADD 4 OZS. OF CRUSHED PEPPER [2], 3 SCRUPLES OF MASTICH, A DRACHM EACH OF [nard or laurel] LEAVES AND SAFFRON, 5 DRACHMS OF ROASTED DATE STONES CRUSHED AND PREVIOUSLY SOAKED IN WINE TO SOFTEN THEM. WHEN THIS IS PROPERLY DONE ADD 18 SEXTARII OF LIGHT WINE. TO CLARIFY IT PERFECTLY, ADD [crushed] CHARCOAL [3] TWICE OR AS OFTEN AS NECESSARY WHICH WILL DRAW [the residue] TOGETHER [and carefully strain or filter through the charcoal].

 

[1] Sextarii. Tor. partes XV; G.-V. pondo XV; List. partes XV ... pondo lib.... qui continent sextarios sex. One sextarius (a “sixth”) equals about 1½ pint English.

 

[2] Pepper. Piperis uncias IV—ordinarily our black or white pepper grains, but in connection with honey, sweets, and so forth, the term “pepper” may just as well stand for our allspice, or even for any spicing in general.

 

[3] Charcoal. Still a favorite filterer for liquors.

 

List. Apicius is correct in starting his book with this formula, as all meals were started with this sort of mixed drink.

 

Tor. deviates from the other texts in that he elaborates on the cooking process.

 

[2] HONEY REFRESHER FOR TRAVELERS CONDITUM MELIZOMUM [1] VIATORIUM

 

THE WAYFARER’S HONEY REFRESHER (SO CALLED BECAUSE IT GIVES ENDURANCE AND STRENGTH TO PEDESTRIANS) [2] WITH WHICH TRAVELERS ARE REFRESHED BY THE WAYSIDE IS MADE IN THIS MANNER: FLAVOR HONEY WITH GROUND PEPPER AND SKIM. IN THE MOMENT OF SERVING PUT HONEY IN A CUP, AS MUCH AS IS DESIRED TO OBTAIN THE RIGHT DEGREE OF SWEETNESS, AND MIX SPICED WINE NOT MORE THAN A NEEDED QUANTITY; ALSO ADD SOME WINE TO THE SPICED HONEY TO FACILITATE ITS FLOW AND THE MIXING.

 

[1] Tor. Melirhomum; non extat. G.-V. M. perpetuum, i.e., having good keeping qualities.

 

[2] Tor. reads thus whereas others apply “endurance” to the honey itself. The honey could not be preserved (perpetuum) by the addition of pepper. Any addition, as a matter of fact, would hasten its deterioration unless the honey were boiled and sealed tight, which the original takes for granted.

 

II

 

[3] ROMAN VERMOUTH ABSINTHIUM ROMANUM [1]

 

ROMAN VERMOUTH [or Absinth] IS MADE THUS: ACCORDING TO THE RECIPE OF CAMERINUM [2] YOU NEED WORMWOOD FROM SANTO [3] FOR ROMAN VERMOUTH OR, AS A SUBSTITUTE, WORMWOOD FROM THE PONTUS [4] CLEANED AND CRUSHED, 1 THEBAN OUNCE [5] OF IT, 6 SCRUPLES OF MASTICH, 3 EACH OF [nard] LEAVES, COSTMARY [6] AND SAFFRON AND 18 QUARTS OF ANY KIND OF MILD WINE. [Filter cold] CHARCOAL IS NOT REQUIRED BECAUSE OF THE BITTERNESS.

 

[1] G.-V. Apsinthium.

 

[2] The mention of a name in a recipe is very infrequent. Camerinum is a town in Umbria.

 

[3] Now Saintonge, Southern France.

 

[4] Black Sea Region.

 

[5] Weight of indefinite volume, from Thebæ, one of the several ancient cities by that name. List. thinks it is an Egyptian ounce, and that the author of the recipe must be an African.

 

[6] Wanting in Tor.; G.-V. costi scripulos senos.

 

III

 

[4] ROSE WINE [1] ROSATUM

 

MAKE ROSE WINE IN THIS MANNER: ROSE PETALS, THE LOWER WHITE PART REMOVED, SEWED INTO A LINEN BAG AND IMMERSED IN WINE FOR SEVEN DAYS. THEREUPON ADD A SACK OF NEW PETALS WHICH ALLOW TO DRAW FOR ANOTHER SEVEN DAYS. AGAIN REMOVE THE OLD PETALS AND REPLACE THEM BY FRESH ONES FOR ANOTHER WEEK; THEN STRAIN THE WINE THROUGH THE COLANDER. BEFORE SERVING, ADD HONEY SWEETENING TO TASTE. TAKE CARE THAT ONLY THE BEST PETALS FREE FROM DEW BE USED FOR SOAKING.

 

[1] Used principally as a laxative medicine. List. These wines compounded of roses and violets move the bowels strongly.

 

[5] VIOLET WINE VIOLATIUM

 

IN A SIMILAR WAY AS ABOVE LIKE THE ROSE WINE VIOLET WINE IS MADE OF FRESH VIOLETS, AND TEMPERED WITH HONEY, AS DIRECTED.

 

[6] ROSE WINE WITHOUT [1] ROSES ROSATUM SINE ROSA

 

ROSE WINE WITHOUT ROSES IS MADE IN THIS FASHION: A PALM LEAF BASKET FULL OF FRESH CITRUS LEAVES IS IMMERSED IN THE VAT OF NEW WINE BEFORE FERMENTATION HAS SET IN. AFTER FORTY DAYS RETIRE THE LEAVES, AND, AS OCCASION ARISES, SWEETEN THE WINE WITH HONEY, AND PASS IT UP FOR ROSE WINE.

 

[1] A substitute.

 

IV

 

[7] LIBURNIAN OIL OLEUM LIBURNICUM

 

IN ORDER TO MAKE AN OIL SIMILAR TO THE LIBURNIAN OIL PROCEED AS FOLLOWS: IN SPANISH OIL PUT [the following mixture of] ELECAMPANE, CYPRIAN RUSH AND GREEN LAUREL LEAVES THAT ARE NOT TOO OLD, ALL OF IT CRUSHED AND MACERATED AND REDUCED TO A FINE POWDER. SIFT THIS IN AND ADD FINELY GROUND SALT AND STIR INDUSTRIOUSLY FOR THREE DAYS OR MORE. THEN ALLOW TO SETTLE. EVERYBODY WILL TAKE THIS FOR LIBURNIAN OIL. [1]

 

[1] Like the above a flagrant case of food adulteration.

 

V

 

[8] TO CLARIFY MUDDY WINE VINUM EX ATRO CANDIDUM FACIES

 

PUT BEAN MEAL AND THE WHITES OF THREE EGGS IN A MIXING BOWL. MIX THOROUGHLY WITH A WHIP AND ADD TO THE WINE, STIRRING FOR A LONG TIME. THE NEXT DAY THE WINE WILL BE CLEAR [1]. ASHES OF VINES HAVE THE SAME EFFECT.

 

[1] Ex Lister whose version we prefer. He says, Alias die erit candidum while Tor. adds white salt, saying, sal si adieceris candidum, same as Tac. This is unusual, although the ancients have at times treated wine with sea water.

 

VI

 

[9] TO IMPROVE A BROTH [1] DE LIQUAMINE EMENDANDO [2]

 

IF BROTH HAS CONTRACTED A BAD ODOR, PLACE A VESSEL UPSIDE DOWN AND FUMIGATE IT WITH LAUREL AND CYPRESS AND BEFORE VENTILATING [3] IT, POUR THE BROTH IN THIS VESSEL. IF THIS DOES NOT HELP MATTERS [4] AND IF THE TASTE IS TOO PRONOUNCED, ADD HONEY AND FRESH SPIKENARD [5] TO IT; THAT WILL IMPROVE IT. ALSO NEW MUST SHOULD BE LIKEWISE EFFECTIVE [6].

 

[1] List. Liquamen, id est, garum. Goll. Fish sauce.

 

[2] Tor. Qui liquamen corruptum corrigatur.

 

[3] Dann. Ventilate it. Goll. Whip the sauce in fresh air.

 

[4] List., G.-V. si salsum fuerit—if this makes it too salty—Tor. si hoc nihil effecerit.

 

[5] Tor. novem spicam immittas; List. Move spica; Goll.-Dann. stir with a whip.

 

[6] A classic example of Apician confusion when one interpreter reads “s” for “f” and “novem” for “move” and another reads something else. Tor. is more correct than the others, but this formula is beyond redemption. Fate has decreed that ill-smelling broths shall be discarded.

 

VII

 

[10] TO KEEP MEATS FRESH WITHOUT SALT FOR ANY LENGTH OF TIME UT CARNES SINE SALE QUOVIS TEMPORE RECENTES SINT

 

COVER FRESH MEAT WITH HONEY, SUSPEND IT IN A VESSEL. USE AS NEEDED; IN WINTER IT WILL KEEP BUT IN SUMMER IT WILL LAST ONLY A FEW DAYS. COOKED MEAT MAY BE TREATED LIKEWISE.

 

[11] TO KEEP COOKED SIDES OF PORK OR BEEF OR TENDERLOINS CALLUM PORCINUM VEL BUBULUM ET UNGUELLÆ COCTÆ UT DIU DURENT

 

PLACE THEM IN A PICKLE OF MUSTARD, VINEGAR, SALT AND HONEY, COVERING MEAT ENTIRELY, AND WHEN READY TO USE YOU’LL BE SURPRISED.

 

V. Method still popular today for pickling raw meats. The originals treat of cooked meats (Tor. nucula...

Produkt-Details

• Erscheint lt. Verlag: 1.3.2018
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• ISBN-10: 1-4554-4222-4 / 1455442224
• ISBN-13: 978-1-4554-4222-5 / 9781455442225