APICIO DE RE COQUINARIA PDF

English entry page to an English translation of the work, in turn part of a large site containing many Greek and Latin texts and translations. Part of a complete English translation of Apicius’s de Re Coquinaria. Site contains many Greek and Latin texts, translations and related. De re coquinaria. Libro de Marco Gavio Apicio. Share. Sutori. Presentations for the classroom in a unique timeline format. On Sutori, teachers and students.

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De re coquinaria. Libro de Marco Gavio Apicio. | Sutori

Roast meats, mushrooms and truffles, egg dishes. Apicius’ heating of the fruit in milk is new to us; it sounds good, for it has a tendency to parboil any hard fruit, make it more digestible and reduce the fluid to a creamy consistency.

In a similar way they may be fed on a milk porridge. It must be borne in mind, however, that the ancient definition of “custard” is “egg cheese,” probably because of the similarity in appearance and texture. The soaking of livers in milk is quite common; it removes the offensive taste of the gall. From Wikipedia, the free encyclopedia.

De re coquinaria Apicio Archivi – – Blog dedicated to the history

In the table of contents below, however, sections that still need proofreading are shown on red backgrounds ; proofread sections are given blue backgrounds. If too fat remove the outer skin. The Latin text is organized in ten books with Greek titles, in an arrangement similar to that of a modern cookbook: To me, this looks less like a sauce and more like a marinade, or even a rub, slightly moistened to make it stick. Crush pepper, lovage, silphium, anise, ginger, a little rue; fill the paunch with it, not too much, though, leaving plenty of room for expansion lest it bursts while being cooked.

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Flower and Rosenbaum, p. When the cutlets are done marinated the pickle is apjcio on the fire and boiled; the cutlets are put back into this gravy and are finished with crushed pepper, spices, honey, broth, and roux.

In the earliest printed editions, it was usually called De re coquinaria On the Subject of Cookingand 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” [1] or rather because there are a few recipes attributed to Apicius in the text: Thereupon spread it out on a pan and when cool cut it into handy pieces like small cookies.

Show More Like This by: Binding Leather binding or decorated velvet with gilded studs. Place the flesh in a coquinara and diligently pound with fish sauce. Put it in a pot with boiling water, retire and prick with a needle so that it does not burst.

If you have solid information, drop me a line, of course! It was published in and is still in print, having been reprinted in by Dover Publications.

The manuscript, before reaching the Vatican Library, was in Bologna in and then in the collection of coquinadia Montefeltro dukes, in Urbino. When done retire the truffles bind the liquor with roux, decorate the truffles nicely and serve. Stew the liver in wine sauce, sprinkle with pepper and serve.

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Only a master cook is privileged to handle them and to do them justice. This latter method prevailed in the Strassburg District until recently when it was prohibited by law.

V Choice Roasts Assaturae 1 1 Tor. As usual, I’m retyping the text rather than scanning it: Schuch Heidelberg,the editor added some recipes from the Vinidarius manuscript.

Apicius sive De re coquinaria

Aprugineo ; list Ofellae Aprugneaei. Not what you were looking for? Coquinaris is the origin of the words for liver in several Romance languages: Crush pepper, lovage, cumin, carraway, silphium, one laurel berry, moistened with broth; in a square dish place the meat balls and the spices where they remain in pickling for two or three days, covered crosswise with twigs.

The dressing make thus: Ofellae ; apparently the old Roman “Hamburger Steak. Boletorum coliculi ; G. ImagoExport to Endnote. The man’s name was Fulvius or just maybe Flavius less likely because it r commoner much later in Rome’s history: Four more editions in the next four decades reflect the appeal of Apicius. Out of the oven: Latin prose texts Roman cookbooks Roman cuisine 4th-century Latin books 5th-century Latin books.

The De Re Coquinaria is a text for the kitchen. In fact, only two manuscript copies of the Apicius De Re Coquinaria are known to exist today: He has the three foregoing formulae thrown into one.