Apicius Cookery and Dining in Imperial Rome

[jtuck004]

"The gastronomer is the highest development of the cooking animal."

Title: Cooking and Dining in Imperial Rome

Author: Apicius

Commentator: Prof. Frederick Starr

Translator: Joseph Dommers Vehling

Release Date: August 19, 2009

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[52] PLAIN DUMPLING WITH BROTHISICIUM SIMPLEX

TO 1 ACETABULUM [1] OF STOCK [2] ADD 7 OF WATER, A LITTLE GREEN CELERY, A LITTLE SPOONFUL OF GROUND PEPPER, AND BOIL THIS WITH THE SAUSAGE MEAT OR DUMPLINGS. IF YOU INTEND TAKING THIS TO MOVE THE BOWELS THE SEDIMENT SALTS [3] OF HYDROGARUM HAVE TO BE ADDED [4].

[1] A measure, 15 Attic drachms.

[2] liquamen.

[3] Tor. pectines, alias peces hydrogaro conditi; List. sales; G.-V. fæces.

[4] V. The formula is unintelligible, like No. 52 and others, perhaps just another example of medicinal cookery, dishes not only intended to nourish the body but to cure also certain ills. Authors like Hannah Wolley (The Queen-like Closet, London, 1675) and as late as the middle of the 18th century pride themselves in giving such quasi-Apician formulæ.
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http://www.gutenberg.org/files/29728/29728-h/29728-h.htm
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It's long...like they didn't have cable or something.

[elleng]

1. Will be great fun to read!