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“Apicius” is a Roman cookbook attributed to a gourmet and epicurean of ancient Rome, though the true identity of this Apicius remains uncertain. The book, titled “Cookery and Dining in Imperial Rome,” is a collection of Roman recipes and culinary techniques that provide valuable insights into the gastronomic culture of ancient Rome. Below is a detailed summary of the book:
Title: Cookery and Dining in Imperial Rome
Author: Apicius (attributed)
Summary:
1. Historical Context:
“Cookery and Dining in Imperial Rome” is one of the earliest surviving cookbooks from ancient Rome. It is believed to have been written during the 4th or 5th century AD, long after the fall of the Roman Empire. The book provides a window into the culinary practices of the Romans during the height of the empire.
2. Authorship:
The true identity of Apicius, the author or compiler of this work, remains a mystery. While the book is commonly attributed to a wealthy and renowned Roman gourmet named Apicius, it is more likely the result of multiple contributors and compilations over time. The name “Apicius” was associated with culinary indulgence and epicurean tastes in Roman culture.
3. Structure:
The book is organized into ten chapters, each dealing with different aspects of Roman cuisine and dining practices. It covers a wide range of topics, including the use of various ingredients, recipes for dishes, cooking techniques, and guidelines for dining and etiquette.
4. Ingredients and Flavors:
“Cookery and Dining in Imperial Rome” provides detailed information about the ingredients used in Roman cooking. It includes descriptions of various meats, fish, vegetables, herbs, and spices commonly used in Roman cuisine. The book emphasizes the importance of balancing flavors, incorporating sweet and savory elements, and using ingredients like honey and garum (a fermented fish sauce) to enhance the taste of dishes.
5. Recipes:
The book contains over 400 recipes for a variety of dishes. These recipes range from simple preparations like boiled eggs and lentil soups to more elaborate and luxurious offerings such as peacock or flamingo dishes. Apicius covers a wide range of food categories, including appetizers, main courses, sauces, and desserts. Some recipes are surprisingly similar to contemporary culinary practices, while others reflect the unique tastes of the ancient Romans.
6. Cooking Techniques:
“Cookery and Dining in Imperial Rome” provides insights into the cooking methods of the time, including roasting, baking, boiling, and frying. It offers instructions on how to prepare and present dishes, emphasizing aesthetics and garnishing for an impressive dining experience.
7. Dining and Etiquette:
The book goes beyond just recipes and also delves into the cultural aspects of dining in ancient Rome. It offers advice on the proper presentation of food, table settings, and table manners. The Romans valued the art of entertaining guests, and this is reflected in the book’s emphasis on hospitality and dining etiquette.
8. Legacy:
Apicius’s work is an invaluable source of information about ancient Roman culinary traditions and continues to influence the study of historical gastronomy. It sheds light on the sophistication and culinary innovations of the Roman elite and their impact on subsequent culinary traditions.
In conclusion, “Cookery and Dining in Imperial Rome” by Apicius is a fascinating glimpse into the culinary world of ancient Rome. The book’s comprehensive coverage of ingredients, recipes, cooking techniques, and dining practices provides a valuable resource for historians, chefs, and food enthusiasts interested in the culinary heritage of the Roman Empire.
hpus the herb hiip H creticus margarum also hopm Crum hiip from the island of creda I iur jur liver icum small poultry Etc liver e Max ryer P ill smelling fish sauce ditto Birds Indian peas ink fish inisha stopped meat sausage Force meat dressing stuffing for roasts C and arus sausage maker in Tinus a sauce seasoning brine or pickle in which meat Etc is dipped c inbus inbus um chory sucer and dive inula helenium the burbella campaign or starart isisa C amula AB aino de camaris debellis de lene de spilus dulo dilus hydrog garata PL Simplex deterent Italian salad I us J us any juice or liquid or liquor derived from food a broth soup sauce ium more frequently in affectionately icum the diminutive of i d s CBI Pang gravy latinity as this proves the genuiness of the ous text in diversus aabus in Elum in ven ibus seek dioon in pis alixo alexandrinum congro in cornutum in mos pomide in peram in murina in pis alixo in leros elos pis ASO tho alixo in dentis asso in pis orada in scorpion pagam angum J jardineer janora Jewish cookery compared with a pishon johanes Deo de trino Venetian printer P John of Damascus C of 1541 basle Julian meal mush K keeping Meat and Fish seek ketner Ryder P kid P seek liver stew roast boned tarpas prize plain laser kidney beans King Drive W writer quoted Pages kesy CF and kirene sirini city of Northern Africa c l labor item in cookery Pages Lac milk fistle cottage cheese lerus a sea fish not identified larus having milk made of milk I dairymen lacks small guts chitlins laua laula lettuce 289 linum a certain ferous dish small cake made of flour and oil a pancake Lina OA OA una flask bottle lamb preparation same as which C lambus petruse riter on the Porker’s last will lanciani Rolo Ryder Pages Lancel Lotus blasius co-editor 1498 to 153 editions Pages see also faximile of opening chapter 1503 P langst lnx Broad platter dish charger lapa lapam laidon same as larding larum LOM CF laser Lazer pum ium the juice or distillate of the herb by that name also known as sfum s y l p m Greek s y l p n some agree that this is our present asaeda while other authorities deny this some claim its home is in Persia While others say the best laser came from siren kirne Northern Africa the center picture of the so-called aresa bowl of vola at Paris cab D Med 189 represents a picture as seen by the artist in kirene how King aralas 6 seek watches the weighing and the stowing away in the hold of a sailing vessel of a costly cargo of syum it was an expensive and very much esteemed flavoring agent and for that reason the plant which grew only in the wild state was probably exterminated there is much speculation but its true nature will not be revealed without additional information P method of flavoring with laser impregnated nuts lazerus lazerus prepared or seasoned with laser or sfum Latin title of Ving translation laurum prepared with loris also in the sense of excellence in quality luris cinnamomum cinnamon nobilis luro Leaf B Leaf lavarin French cook P laws Sanctuary P laxitives leaks pea and beans legumin leguminous plants all kinds of pulse peas beans lentils Etc book Lens lenticula lentils lepidium saavum Water Crest lepam madum seik farsam panum isum farum elix cop sparsam lepis conura lepus hair lusum young hair lepari a place for keeping hair lepin manoodle minced hair henfer lettuce B and endives puree of l m s chamomile lucus creamed prepared with milk Lex fania liaison Lea CF lelly little ribs spare ribs also loin of pork Libra weight 1 pound abbreviation pound still in use Library balances scales liberum sea oil ligusticum Lage from legua also levisticum identical with Garden Lage Savory Basilica satury Etc licaris d p liquan any kind of culinary liquid depending upon the occasion it may be interpreted as brine stock Gravy justess Sauce drippings marinade natural juice it must be interpreted in the broadest sense as the particular instance requires this much disputed term has been Illustrated also in page also see liquids summary of P thickening of by means of flour eggs Etc called liaison CF lisst Dr martinuse editor edition of 1705 title page ditto Verso of ditto of 1709 P quoted in many footnotes seek a sailing trinus p Edition 1709 faximile P liver chesis fig fed of pig and lungs hash of fish sea and lobster in various ways locusta aous spiny Lobster large Lobster without claws ass AE Elixir loins P laigo loo calamari cuttlefish IAM Lola Darnell Ry grass Ray grass meal the seeds of this grass were milled the flower or me believed to possess some narcotic properties as stated by avit and plotus but recent researches have cast some doubt upon its reported deleterious qualities apicius reads lowly Flores Lano a blood sausage the longan own porcinos ex your Tarantino and is a part of the patina ex lact a pork sausage made in torrant of the straight gut the rectum liser says they are cooked in tarantini and sauce and are not unlike the sausage 290 called aex Sabo and Hilla these sausages were in Vogue before the Italians learned to make them it was in epirus Greece that they were highly developed their importation into Rome caused quite a stir politically lisst 50 page 119 describes the sausage and calls the inhabitant of tarrent most voluptuous soft and delicate because juvenal Saturday 6 V 297 takes a shot at tarent this part of Italy and especially Sicily because in close contact with Greece was for many years much farther advanced in art of cookery than the North lucania District of lower Italy when came the lucanian sausage p c also Luci fluvialis a river fish perch or Pike According to some platin also calls it lissus CF lucretian dish lucullus Roman general proverbial Glutton has a place here because of his importation into Rome of the Cherry which he discovered in Asia Minor he cannot be expected to be represented in the apicius book because he died 57b c lusta c lumbus loin J lumel lelli lung lupinus Lupin lupus fish M masarus melinus Market man butcher melum Market masero to soak soften steepen liquor murate murum food thus treated MRA trough for kneading dough magirus mageros cook C malab batham th malow malice fruit tree apple tree Punic Corum pomegranate ASA Citrus deum one of the larger citrus fruits Medica citen tree Sidonia Quint tree malum fruit and apple but quines pomegranates peaches oranges lemons and other fruits were likewise deser ated by this name see also it is remarkable that Aus does not specifically speak of lemons and oranges fruits that must have grown in Italy at his time that are so indispensable to Modern cookery malum punum sidoni granatum medicum rosum this name which according to sketch simply stands for a rose-colored Apple has led to the belief that the Ancients made pies Etc of roses today today a certain red colored apple is known as Roman Beauty we concur in sketch’s opinion remembering however that the fruit of the rose tree namely the hip dog Brier or eglantine is made into dainty Confections on the continent today it is therefore quite possible that malam rosum stands for the fruit of the Rose manduo to chew to munch to enjoy food by munching a glutton mappa table napkin father nap m is a Punic word according to quinel 557 each banquet guest brought with him from his own home such a napkin or cloth which he used during the banquet to wipe his mouth and hands the Ancients evidently were conscious of the danger of infection through the common use of napkins and table wear Sometimes they used their napkins to wrap up part of the meal and to give it to their slaves to carry home in Horus Marshall petronus attests to this fact the banquet guests also employed their own slaves to wait on them at their host’s party this custom and the individual napkin habit have survived until after the French Revolution grimed dear rinier in his Almanac de Gans Paris 1803 seik describes how guests furnish their own napkins and servants for their own use at parties to which they were invited this rather sensible custom relieved the the host of much responsibility and greatly assisted him in defraying the expenses of the dinner on the other hand it reveals the restrictions placed upon any host by the general shortage of table wear table linen laundering facilities in the days prior to the mechanical age marcelis a Roman physician marinade pickle a composition of spices vegetables herbs and liquids such as vinegar wine to preserve Meats for several days and to impart to it a special flavor CF margarana margam marites Illustrated PP morbium the plant Horehound Marshall Rider p on bulbs Martino Maestro PCF velling Martino and platina exponents of Renaissance cookery Hotel bulletin and the nation’s chefs Chicago October 1932 and platina Maestro Nell Arte culinaria uninterest in Studio D Joseph delling Crona 1935 Mason misss a writer mastics mastis Masti the sweet scented gum of the Masti tree hence masticus masticus for Foods treated with M Maus a writer was a friend of Julius Caesar his work is lost apples named after him ibid mayonnaise deal and aspic me mush book 291 measures liquid the following list is confined to terms used in aous parties 15 equal 1 conus conus I equal 6 sexter 1 s equal about 1 and A2 Point English sexter I 2 equal 1 kenic seus I equal 2 hemus hemina I equal 4 acetabula acetabulum I equal 12 sthi 15 adct drams sthus I equal 112th seeras a cup cier I equal 1/4 sthus a spoonful cachula Cota same as same as 1 half searious quarius I equal 1/4 pint meatball seek with laser meat boiled stewed keeping of how to make pickled meat sweet to decorate or garnish c meat pudding loaf 172 meat displayed in Windows P ancient diet P ancient Supply P meat diet ancient Pages meat Supply ancient and modern P medicinal formula in aous medium an iris or lily root which was preserved candied with honey same as Ginger or fruit gloss medler C megalon place where trinus found the ious codex P Mel honey melum sweetened with honey pram proband eum Melky melagis turkey CF velling turkey origin Hotel bulletin in the nation’s chefs Chicago February March 1935 malum mum Melo small melon B mipo musk melon melon Mena repast C Mena Mena mint peper peppermint menu CF excerpts of venarius P Merling C merilla mercius CF a fish called Merling Whiting also smelt father merlan also Blackbird platina discussed merilla the Blackbird the eating of which he disapproves there is little food value in the meat of black birds and it increases Melancholia says he perhaps because the bird is black Meuse meram pure unmixed mere merely hence meram vinum oam pure wine oil Etc mespa medler gpel Milan Edition caon p milk toast Mill operated by slaves illustration p minced dishes book mineral salts in vegetables manal a small dish uh manely cut mints marinum taranum aicum maanum Dolce ex precis leporinum ex Rosies of large fruits mchis in mixing bowls C monks rhubarb monkey moralists ancient C merum salad salad dressing of oil vinegar garlic parsley Etc CF morsels seek seek mortaria Foods prepared in the mortar mortari Morris Mulberry Alba white M black M platina D Morris has a very pretty simile comparing the various stages of ripening in colors of the Mulberry to the blushing of of fbes the Egyptian girl molds mugal sea mullet mulberries mullet C mullus the fish mullet mome meat honey wine acetum honey vinegar Munich Miz aiana murina murina the seafish murina P murex shellfish purple fish muria brine salt liquor P CF mush mushrooms B omelet muskrat muscles mustias pism musos afo mustam fresh young new vinam must new wine o eii new oil Marisa nutmeg mir’s odorata myrr used for flavoring wine muris myrtleberry often called pepper and so used instead of pepper muris pimenta all spice n napkins individual c napus p a turnip navu 292 nardis nard odoriferous plant C nestam the herb Crest necon neck r NEPA cat mint Montana mountain mint C Nero Emperor P Nettles New York codex no aiana Newton Sir Isaac scientist aishan no P nitrium NIS riter noveni Alis C nual Lazarus also C nucleus nut kernel nucula dim of vux small nut also a certain muscular piece of meat from the hind leg of animals father noi d vau as a ve Jr cses and a certain small part of the loin of animals father was at nidicus pulus which C nut custard turnover porridge pudding meal mush nuts summary of p nuux p a nut both Hazelnut and walnut jandes walnut pineus pinea pine nuts pagnolia msca nutmeg oh oblig gabis also see opson a to provide to buy for the table to prepare or to give a dinner from the Greek opson opinator Steward obsi op a dish a meal anything eaten with bread AUM imum umum asum basil Basilica also a sort of clover inaug wine and which see a wine sauce inum a dish prepared with o anomaly wine and honey inapo wine shop a wine dealer’s Place who however did a retail business the Taberna vineria 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 enot tanin Offa aella Oella a lump or ball of meat a hamburger steak a meat dumpling any bit of meat A morsel chop small steak cup also various other dainty dishes consisting principally of meat inter o off of molta intervenient ko the ancient equivalent for our Twix cup and lip there is many a slip aiana a pram Mo Al laera gatas asses oil substitute oil to clarify for frying leeran oam oil olive oil liberum hispan Spanish of oil oadus moistened mixed dressed with oil ma vegetable strained a puree also holess Etc olifer o l y r a a kind of corn spelt c Oliva Olive to keep olives green OA a cook pot a terracotta Bowl see also Ula a small o a casserole or casset SP Olia Patria rotten pot olus alatum olum osculum Ola olser olra alosra any herb kitchen greens pot herbs sometimes cabbage from a lighter the truck farmer oloid kalis cabbage and kale alatum C omelet with sardines with mushrooms sule momentum call the abdominal membrane used for for sausage making or to wrap Croquettes cresis which then were omata onions operculum a cover lid or dish with a cover aasum origanum margarana margarum orany vinam wine flavored with o o rice rice flour C OS o n o o OS o n legumes title of book AA Town Harbor of Rome the aeli ensis are the ancient hamburgers this seems to confirm the assumption that the population of Seaport towns have a preference for meatballs Austria Oyster raum Oyster Bed or pit or place for keeping oysters ostrich oval pan illustration P oval service dish P oven ancient Bakery in Pompei illustration p ovaa oero wild sheep ovam egg OV fungia exct Oxalis soral oxom acid pickle vinegar and brine Oxford MSS aiana 293 oxycom pickled Olive oxy curdled with curds oxym vinegar and which C oxipor easily digested oxum seasoned with acid vinegar lemon Etc oyster sauce cuminum oysters how to keep shipped by aous p p picana seppa shalot young onion CF palis aine dish the great illustration P Palma palita Palm shoots palumba wood pigeon pan with decorated handle P panata Pana ax Panacea the bball heel it contains a Savory juice like and pendes er a book on all sorts of subjects title of book panis bread ptinus pans kitchen C illustrations Pages Pap papaver poppy seed fisi fix seed kado doxin condum par boiling Caris mes aiana parrot parsnips Parthia a country of Asia Partridge seik pinius anus an unidentified Roman passer a seafish turbet also a sparrow which platinet does not recommend for the table passam raisin wine panaka cea parsnip carrot also a fish the stingray pastry absent PE patella a platter or dish on which food was cooked and served corresponding to our Gren dishes a dish in general in this sense it is often confused with which C so that it has become difficult to distinguish between the two terms thyer aita ex Al aatro SAA padarias pertaining to a patella also one who makes or sells dishes and in the kitchen also a dishwasher CF patina patina a pot pan dish plate also food eating a dish or cookery in general in which sense it corresponds to our Cuisine pinarus a glutton gormandizer also a pile of dishes also the Craftsman who makes and a merchant who sells dishes as well as the scolan who washes them patina aiana apua the asparagus the sidonius exct exes cobellis fris ex rusticus D rois deleris Dupo depersis exera exis xbus malus quabit alysium solum xovis cortiana versatilis zor the pyrus theor the Soko the cubitis Poo peacock peaches a dish of peacock book pears peas pee ATT tempting dish of Indian puree of peas cold or beans Alla vellus in the Pod a pishon style in the Pod all a comus puree of peas with brains and chicken pectine scallop peeling young vegetables pamis young tuny penel Elizabeth are rer Pages peon a kind of gourd melon or pumpkin Pepper for other spices seek Perka perch perch purtis in perrick Partridge seek Pera ham pork four quarter or Hine quarter a prugna persicum peach us Peach Tree persons named in recipes PP Peto fresh hem hind leg of pork pouti Poise ala Frances pouti Sals petronus Arbiter riter PP petroselinum parsley fium UVM pasum fasolis fais green string beans kidney Bean young bean and pod both green and wax bean varieties jar fol and fou fanis pheasant Arius one who has care of or who raises pheasants gamekeeper P 294 pheasant dumplings of plumage as decoration Phillips bibl aiana phoenicopterus Flamingo pantian bread pan Baron J collector PP aiana numbers P picking birds pie chimneys Pig CA piper pepper nigram black pea veram green pea pepper four other spices seek at us prepared with pea piperis pepper wart Indian pepper capsicum pippio a young bird a squab from the chirping or peeping sounds made by them exosus bone squab pyrum pear Pisa um peas P seik vilus indican frigida mellum adulter Pina fish pond fish tank which was found in every large Roman household to keep a supply of fresh fish on hand piscus fish Pisces fros scorpions rapados Asos inotan inbus elixis impis alixo orata Assa inauguran Pista umum pisake piser Baker pastry cook confectioner C pitch for sealing of vessels placenta a certain cake a cheesecake plaster in bread P for sealing of pots platina bolo humanist writer Pages aishan no and often quoted in this index author of first printed cookery book CF Martino and platina exponents of Renaissance cookery by J D celling CF Plato writer P platters roast p aen p plotus writer P name Cooks PL and latinity plyy ryer P plumage of birds as a decoration plums Plutarch ryer PP 128 poio medieval scholar at Fula P POI pelium pum Penny Royal fle Bane fart palenta peeled or pearled barley polio Roman feeding human flesh to fish polypodium the herb Fern or polyot popus the fish popus poly teals poly fine dishes trimmed set off rer food title of book pomegranates to keep Pompei Casa de Forno CP destroyed P seek wine room illustration p Pompei City description of C inkeeper at advertising ham objects table wear Etc found at PC pum fruit of any tree as apples pears peaches cherries figs dates nuts also mulberries and truffles cfp pontis Black Sea region pora porcus female and male swine porcellis porcinus young s Pig pelum farum Asam elix aicum Bellum laurum Frum cinium panum elix I use frigidum trianum coriandrum flaum inum eoi Ur tharum oxum laerum yolum Asam tranum lact pum in pelo lecton pork pea and onions all the lucretius skin cracklings utter tenderloin tails and feet fig fed cutlets Hunter style Ponch loin and kidneys shoulder fresh ham bacon salt Force meat porker the S last will in Testament porridge books and wine sauce another porum us leak seal Marshall porchulaca porcela Porcelain PCA 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 Pot herbs to keep C potted atra pus drink preco octus oci cooked beforehand also ripen two early but the present kitchen term is blanching or par boiling CF prur to harden by boiling to blanch 295 preserves several in book preserving keeping of meats fried fish fruit figs prunes pears etc 29 grapes Honey Cakes M berries oysters pomegranates pot herbs quines Sorel sour dock Citron truffles vegetable puree press wine illustration P processing pruna live burning coal prum Plum Dum pig from Damascus this variety came dried resembling our large prunes sylvestri slow Berry which by culture and pruning has become the ancestor of plums Etc tsana better tsana barley broth rice broth a gruul tera pudding pulus pulus young animal of any kind but principally a pulet chicken seek raptus Note One pum parum oxum nimium laerum Elum Curtis kolasus vinum frontoni tracto galum farcus lookas pontari any food eaten with vegetables pulse or bread or a dish composed of these ingredients pumo lung paa mum also pulum P LS e pulum books a porridge Penta seek ptis juliani inti tracto galadi pus a bowl a cereal dish pumpkin be pie fritters like dasin alexandrian style boiled fried mashed and chicken puree of lettuce Pim on Spanish chamomile pelety q quarius a which C 1/4 p canels quin’s r rabbit radishes Ru of brains and bacon finer raia the seafish ray or skate also whip Ray P Ray o burn raisins 30 Renee frogs have been an article of diet for ages platina gives fine directions for their preparation he recommends only frogs living in the water Roba e Subterra venes UT noxus ricio Aqua tilus H quibus Locker platina skins the frogs turns them in flour and Fries them in oil he adds fennel flour garnish and salsa Vera green sauce AR rigot or remot on the side no modern Chef could do different or improve upon it the fennel Blossom garnish is a startling stroke of Genius Ranken eem rer C Rapa rapm rape turnip Mayu rafus sativus horseradish Ray fish roko rotum reheated warmed up red snapper reduction reference to other parts of the book by apicius relishes renes reier Grim DEA ryer p c rhombus fish turbet rhus a a shrub called sumach seed of which is used instead of salt ryum rice also or wi the word risum is used by platina who says risum quat ego antiquo vocabul orm aalum puto this is one of the many philologically interesting instances found in platina and eita 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 Des Des ired than this atmology for the authenticity of the ous book its age could be proven by a philologist if no other proof were it hand roasts roasting P Roman Beauty Apple excesses P Roman cook stove illustration P economic conditions P Roman vermouth rosetum rosum flavored with roses vinum rose wine without roses Rose pie C also custard pudding apple rose wine Ros marinus Rosemary 296 round sausage Rue C rello Fish ruesta Red earn pot RX Soro sour dock monks rhubarb rumor B riter pages rumol Marx cook CF rout Ru hortensis Garden Arc sylvestris wild AR ratus prepared with ar Ru was very much esteemed because of its stimulating properties Ry s sabuko c saccharum sacrum 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 Beach sugar was unknown in ancient times any kind of sweets therefore was considered a luxury Sal salt laxative salt for many ills ibid Salah George Augustus Ryder P salak kabia salic cabia salt food boiled in theth cabus salad dressing Italian Salis salinum salt cellar salus codex of copiana Salpa a seafish like stockfish salum in Porcello salum salum pickled or salt meat especially bacon seik crudum CF salt laxative for many ills ibid meat to make sweet fish seek seek balls Salvia salvis Sage sambus elder tree or E Berry sanitary measures C Sapa new wine boiled down sapper taste Savor relish Ros elanus Rose extract prepared Rose flavor sarcops title of book sarda sardella small fish sardine anovi cond sardam farum sardine omelette cinus pompan inkeeper P sargo 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 napsack 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 and the illustrations of pans Pages saturia savory satury sauce pans illustrations PP sauces ancient compared with modern Pages for roasts for partridge Crane and duck for fowl sauces bread sauce brine for broiled fish Alexandri and style for boiled fish for broiled mullet boiled Meats for roasts seek English for broiled meinas Dill herb for fried fish for horn fish for lerus perch red snapper Dory for suckling pig young tuny for tooth fish shellfish for venison for wild sheep or lamb white wine for fish tasty for Conger for tidbits for sea scorpion for eel sais sour Brenin L sausage P savonarola Michela P scalding poultry scallops sandias chil Scaris a certain seafish esteemed as a delicacy a peric fish skola apiana apiana numbers faximile p scutch c th editor aiana numbers P seek science confirming ancient methods P Sila Sila SQ l a a Shellfish a cion Scorpio a c scorpion scribbl scrib pastry some kind of pancake extra hot plotus and Marshall hence scarus cake baker CF scrup R A which C sealing vessels to prevent air from entering C Barb base eel food pee stew bin style mullet Metals perch Pike birin scorpion see scorpion with turnips see water see seasoning C 297 secrecy in recipes Pages seeds summary of p s c cibus d p senica Roman philosopher PP sepia cuttlefish cilum wild time service Berry 159 pan with decorated handle illustration p dish for eggs P sesamum Sesame herb or corn cilis Seal s heartart kind of cumin satania a kind of medler also a certain onion or bulb sexus a which C Sports I’m is a Pana shellfish shell-shaped dessert dish P sheer Cliffe Arnold dedication p sh dinner Cardis mapana C rotham mag editor pages sik also c cire caon p s c siligo winter wheat very hard wheat squa shell pod husk sfum s yl pum same as which C curus supposed to be the river fish slice curus or sheet fish also called the hornpout or catfish similar a go fine wheat flour copies mustard sing sha umum plant growing in the marshes or on Meadows Water parsnip cbum Water Crest situla hot water kettle skate slang in ancient text P Slaughter cruel methods of slaves grinding flow illustration P slow c smelts sman um a kind of herb common Alexander snails soda use of to keep vegetables green soft cabbage soia flat fish the soul solarum patina ibid sorisho from from sorio suing up sipping drinking drought any liquid food that may be sipped a drink a potion a broth a sherbet father sorbet sorl sour dock soups seek s’s womb Matrix utter belly Sawyer Alexis Chef Sparrow C spatzle spelt Spangler o Rider P spike a a spike ear of corn top of plants the plant nerd Spike anardi spiced fruit spices summary of pages spicing ancient and modern seek spiny Lobster spoiling to prevent food from see book and preserving to prevent birds from spoiling spilium ion a kind of plant karip or all heel also called spilium and fulum it is quite evident that this term is very easily confused with the foregoing a mistake which was made by humal burgus and upheld by liser and others for comparison C sponds the muscular part of an oyster or other shellfish scallop for instance also a species of B valves perhaps the scallop sponga Rose gall also the roots of asparagus cluttered and grown close together Spong Elis fungus growing in The Meadows a mushroom CF and notes pertaining there to sprats Sprouts cabbage squab CF squash squill squirrel stag starch enforce Meats sausage Etc star Frederick C staty steel yards for measuring Stern Jolo Rider aish no P stewed lerus meets P seek stew Poots Illustrated Pages string beans and chickpeas stuio ostrich stund w ryer p stuffed pumpkin fritters chicken or Pig boned kid or lamb sternness a starling stare platina condemns its meat as unfit likewise that of the Blackbird CF he pronounces their flesh to be devilish stery quo vulgo diabolicum carum hirad dismus yet 300 years later French authorities recommend this sort of food Vigor lanu maon rustique Paris 1798 volume 3 page 613 tells how to catch and fat and stery after a month of forced feeding they will be nice 298 and fat and good to eat and to sell there are persons who live of this trade he praises the crow similarly these instances are cited not only as a commentary upon the taste of the southern people and their habits which have endured to this day but also to illustrate the singular Genius of platina also the following notes to tend to show how far advanced was platina in the matter of food as compared with the masters of the 18th century in France stereo stereo sturio sturgeon probably the same fish as known to the Ancients as Aspens or stuio a civs ablano tered stephanus oval in ich theologia Hamburg 1624 there can be no doubt that the sturgeon R sterlet is meant by this term for platinate calls the eggs of the the fish caviar ooni’s condam quat Kar yant eloquently he describes his struggle with the changing language the efforts of this conscientious man platin to get at the bottom of things no matter how trivial they may appear are highly praiseworthy he writes Deion trahi per tenra nuke Mier quando horu TheBus deeps dict pishu null cus nominis u n exist At Otter negligencia mayorum and inish ID Magus QA with gra Mii asend EST vinus any delum gtis minus Integra utterent you’ll update as for the rest platina Cooks the sturgeon precisely in our own Modern Way namely in water white wine and vinegar and Salem in dear momento don’t forget the salt compare him with France 350 years later as for caviar bers in his L Duke quiser Paris 1814 treats this Ragu as something entirely new yet bers was the leading restorator of his time and a very capable cook save kareim the best bers has no use for caviar which he calls cavia says he L Russ Isen font un Grand cas CT latch and Fort share the Russians make a big thing of this and buy it very dearly C regu sanoa any convient qu Au russes this St according to my notion suits only the Russians or those who have traveled thereabouts Shakespeare in speaking about caviar to the general apparently was more upto-date in culinary matters than this Parisian Authority a search of the eight volumes volume I 1803 of the famous Almanac Deans by grimit De larinier Paris 1803 seek fails to reveal a trace of caviar a German cook a 100 years after platina marks rumol in I new cotb Frank Fort M main Bay Yan farband 1587 on Verso of folio xcv no nine gives an exact description of caviar and its mode of preparation he calls it Rogan Von Housen the Housen is the real large sturgeon the Russian Beluga from which the best caviar is obtained rumol whose book is the finest and most thorough of its kind in the Middle Ages and a great work in every respect remarks that caviar is good eating especially for Hungarian gentlemen so is at man JN r/d G sn/ sandlick fur in and jerish Hearn Sidia a side of bacon or salt pork suum sukum suckling pig C sugar and pork use of in ancient Rome c suas riter p Su plenum Sanctuary laws P Sumptuous dishes sweet dishes homemade sweet manoodle cingus tea table adjustable illustration P round ID P taquis editor printer P quoted in recipes seek facts of title page 1503 P facts of opening chapter P tames us tamus Wild Grape tanacetum tanzi taranto torum City Ian sausage manoodle C also too teria Town seik Taro dashim c tarus a Roman tegula tile for a roof also a pan a plate of marble or of copper GLE tempting dish of peas uh tarantina tertullian Rider P Testa u u m an birn pot with a lid a casserole test konum testudo Testa turtle tortoise platina praises the sea turtle as good eating tet rpes us four-footed animals title of book 299 Tetra farum a course of four dishes or a dish consisting of four Meats in modern language a mixed grill a fritto misto a short dinner FASA the sea title of book treating of fish fean Els thermopolium a Tavern specializing in hot drinks thermos bodium a hot plate a hot dish carrier a bane Maris illustrations Pages thinka a fish MoonFish minam appalam credum platina Thum doctor writer P thus T frankincense or the juice producing incense Rosemary also the herb ground Pine kodes Thrush P th Savory C and also C thymus th platina describes thymus and THB Ria with such a love and beauty that we cannot help but bestow upon Him The Laurels worn by the more well-known poets who became justly famous for extoling the fragrance of less useful plants such as roses and violets thinness tuny fish tidbits P seek of lamb or kid Tana C title Pages Venice 1503 P Lions P Zurich P London P toasting tooth fish trinus albanus editor of the apicius and platina editions of 1541 Tech P quoted seek a Saed by lisst C faximile of title page 1541 P torpedo n i n e torta cake tart Alba cheesecake too garnish compared tracto galus a dish prepared with milk and paste Noodles spatzle Etc pulus a young chicken pie tractus a dish prepared with honey paste a gingerbread or honey bread composition traum tranis a Roman also tronus tranis TR Rider P tralo fictitious character by petronus whose banquet is the only surviving description of a Roman dinner unfortunately exaggerated because it was a satire on Nero Pages tripod illustration P Tri e n us wheat of wheat trops erroneously for aapes GR for foul title of book truffles 333 CF tra any small deep vessel also a Dipper Ladle tubera tubers tuber sibarium terai truffle a fungus mushroom growing underground seek tea cyclos so bread because swine being very fond of tea dig them up the Truffle defies cultivation grows wild and today is still being hunted by the aid of swine and dogs that are Guided by its matchless Aroma to seeed them a delicate dish particularly a dessert made of prunes tuny fish baby salt turis thrush turkey probably known to the Ancients C and turnips turnover dish tur turtle dove seek L young tea an endearing term Terio th tyrra petina tyus a dish made of cheese saltfish eggs spices ingredients resembling our Long Island rabbit 180 439 c u utter unci oun equal 112 lb also in- /12 un jelly foot bino Duke of P Ur burn pitcher water bucket Ula small vessel also a liquid measure containing half of an amra of four coni or 12 seari C era nettle also C nettle US Department of AGR Onin UVA grape yumerium V verst Baron vaugh a writer Pages vanilla Varian lections aishan no varanus varus varis vinis Roman family name Vero a writer p v a vase vat vessel dish plate culum a small V vitrium glass V vasavi ancient Sanskrit book P Vatican m aiana p seek inipit faximile p v stake P ficacy vegetable dinner 188 puree peeling of young V to keep V green 188 and brain pudding Ving J D C V Collection P 300 venerous osteum venison ventrum ad ulum vermiculus C vicare George bibliographer p vishia a kind of pulse vet vicus Way of Life diet tenuous reduced diet vinegret venarus excerpts of pages vinam wine candidum fases many technical terms are given to wines according to their qualities such as album condum fuscum nigrum lipam atum Durham fulum sangam Rubin Fieri bonum doul suam fum salbra dudum vapam Etc these as our modern terms are employed to designate the bouquet color and other characteristics of wine then there are the names of the different brands coming from different parts too numerous to mention furthermore there are wines of grapes old and new plain or distilled raw or cooked pure and diluted natural or flavored and the many different drinks made of grape wine with herbs and spices V nigram black wine maybe muddy wine in need of clarification there is some slight doubt about this point it appears that the ventner of old was much more tempted to foist unworthy stuff upon his customers than his colleague of today who is very much restricted by law and guided by his reputation vinam also is any drink or liquor resembling Grape Wine any homemade wine fermented or fresh there is a ex nais pmum ex cotus ex miline ex Lotto ex FICO ex pesis ex cornis ex mpus ex sorbus ex moris ex nucleis pineus ex pyrus ex malice CF resembling our cider Perry Berry wines and other drink or liquor made of fruit berries vegetables or seeds violium and rosium are laxatives origanum is wine flavored with origy etc etc it is doubtful however that the Romans knew the art of distillation to the extent as perfected by the Arabs centuries later and brought to higher Perfection by the medical men and Alchemists of the Middle Ages Violet wine virility supposed stimulants for vitalina velina calf ve vitellius Emperor p vellis oi yoke of egg also very young calf calav sweet breads Dan Neil vulmer F editor commentator aishan no Pages vasus GJ philologist on coelius P vulva s Matrix W Ula small V was considered a delicacy plyy Marshall and plutar wrote at length on the sub object the Humane plutar tells of revolting detail in connection with the slaughter of swine in order to obtain just the kind of V that was considered the best CF plenty history n 8 51 11 37 8454 plutarch’s essay on flesh eating Marshall ep12 56 and 7 19 W weights Library scale balance Libra pound lb 12 oz equivalent to 1 Asun n CIA an oun properly the 12th part of any unit also any small bit scum or SCU one scruple 288 to 1 pound CRA for semi Libra half a pound th an ounce CF weighing fluids Welsh C Whiting wild boar seek sheep goat seek Wilson Dr Margaret B collector CF P CF aiana Pages CF Wine fine spiced rose without roses Violet to clarify muddy new boiled down defom sauce for truffles palm of Cara figs sauce for fig fed pork fish CF wine picture illustration P press ill illustration P storage room in Pompei illustration P Dipper P crater P wolf Rebecca Ryder seek woolly Mrs Hannah Ryder Woodcock seek wood pigeon seek writers ancient on food Pages why yeast young cabbage p z Zampino zanzarella a Welsh rabbit cium quat vulgo zanzarella yukin platina zema Zu zy a cook pot for General use 301 ziner Ginger Ginger the latter is the better spelling zor zanin zor ganona zanite a dish of fish boiled in their own liquor resembling the modern babase the gayan a it is the name of an unidentified fish the supposed principal ingredient of this fish stew CF end of index and vocabulary indicis finus addenda description of commentaries aishan no 30-31 ad 1935 to 36 jenang un suchanan Zu padus un Z lady F folks Brash scri at given Med avel McMan University F upsa Tom 44 upsa 1935 and the loiz nonnull aishani scripts it jenang sric Ur arinos volume 34 gooery 1936 Ty’s desker elanders Bacher a b through the good offices of di Edward brand of Munich the above two commentaries on apicius were received in the last moment thanks to the courtesy of the author lecto jenang of upsa Sweden the first study is a critique of technical terms and colloquialisms as found in padus Touching frequently upon apicius published in 1935 at upsa by the vilhelm emman University Foundation and the other is a reprint of an article on a number of aition formula from arinos volume xxxiv published at gothenberg 1936 by elander LTD jdv Chicago November 30th 1936 squib on the margin of an ancient manuscript in the monastery of EST gallon Switzerland transcriptions transcription of Latin title of present Edition aishi lib X qvi dius Ed condiment SI RTE coia qva extent nvnc primum Ang Riv prio bibliographical act interpretation defense atot exic technum arst mauray acid ISF dmer Zing INR sit for federic star illustration transcription of title page skola aiana ANP 1535 skola aiana ex Optimus kib Stam aorus diligent her AC Nutter Constructor author poono srao AES dialy Alat D erasmi Romy and Alum Le to yandisa veniant and in edus Yan steich i g 1535 transcription of title page trinus Edition Basel 1541 seli aishi svmm ADV latris medicine artifices de claria libery X Rec a teni andisa excus criteria p platin naturum and papen Li X imitation C aishi atumi ad ha pav e def factives Alor tractates Albano Torino interpret come in this copio ciso basil MD xli transcription of opening chapter Booky Venice 1503 laerum oxipor oig digesti inogram in taba hypa mortaria simam in Austria dilus aishi celi epoms inipit Li bear Primus condum paradoxum candidi paradoxy composition melis parties 15 in AUM UA munter in prises in seus Duo buus UT in coam melis winum deok qu IGN lento an aridis ligis Califa kodum fera Dum Cur cerura cooperate ween Roar compessor prer quat subtracto igny in readit perer versus accend haico AC Terio AC t deum rotum a foco post disp kerus unsize I I I I I am trasis scrup three foli and croi drag me singul dorum Asus ttis Quin his Dem dactus weo mtis intercedent Prius suffusion weo AC numero Ural Linus habiter his Omnibus Paradis super mits wi Lena seeria 18 Carbones Perfecto air duilia condum malum ulum cond malum perpetuum quat sub ministrator perum paragan PP trium desum in kupam mid’s candidi Loco and AD mendum Quantum sit by Bend tantm aut melis proferes aut wiim infus saider non nil we Melo mendum prop exitum solm absinthium ramum absinthium ramum sick FES candidi camarini preus Pro in teries masticus foli three croi scrupulosity seos 18 carbon amudo non-exit transcription of brevis pomorum brevis pomorum Quay Indo debent UT condiment nil desit kokum Piper zingiber laser folium bakam costum copm spika Inda Adena cardamomum spika the seabus hawk the paper Seaman Rudi bakari Baka Lori Seaman anity Sean API Sean phuli Sean ligustici Sean ukai Sean coriandre cuminum Anum pylam carum sisma aisi exerpta a venadero inat the sixis hawk lerus rates menta NEPA saluya cessm or canum cerum sepa Genta bakas timi coriandrum perum citri fanaka sepa ascalona rates yunai inum cam alium ospa samsum inula syum cardamomum theorius Hawk Mel def Frum Corum airium pum the nuclei Hawk NES Myers nuos pineos AC Mela AB Lana theom six is Hawk damina datos yua Pasa Granada hiia in Lo Odum verborum kabina minor two kabina fusel three oelas gatas i i i i ois ases v AIT ofis six ois Gren seven Pisces scorpions transcription of title page list Edition Amsterdam 1709 aishi kly Deus entus Civ Arte coconara lium come annotation IIs Martini lisst a medes domestic serenis magistus reini an eus sorbus varus Gus Integris humo burgi Bari Reni a Vander Linden and Alum UT and varum leum labello edio sua lunge Auer at Gunder decoration otomy a jonio wesbos six transcription of diagram showing relation between manuscripts Ms the archetypus fenus formerly in the monastery of Fula probably written prior to the 9th century now lost connects to 1 ms Rome Vatican verbin 1 1146 9th century and 2 Ms now in New York City formerly cheltonham bibl Phillips 275 9th century the Rome 1146 Ms connects to 1 Ms Paris lat 8209 15th century 2 Ms Munich lat 756 kis 1459 ad and3 the jaran of Almer Edition leig 1922 the cheltonham 99th Century Ms connects to 1 ms Munich lat 756 kinis 1459 ad 2 the humberg Edition Zurich 1542 and3 the jaran of Almer Edition leig 1922 the Paris 15th century Ms connects to a series of other editions One MS Florence lore 73.2 15th century and Ms Rome vat lat 1145 15th century 2 Ms Florence lore straws 67 15th Center and Ms Florence Rick 14 1 15th century and Ms Florence Rick 622 15th Century 3 Ms Oxford bottle klat 163 14904 Ms Oxford bottle add b. 1110 15th century 5 Ms Cina bi man 14th century n six Ms Rome vatl 6803 15th century this group in turn connects to one the Lancelot nire editions Milan 1490 1498 and two the baso Edition Venice 1852 the group also tentatively connects to one edition princeps Venice California 1486 to 1490 from unknown codex Huntress and two the trinus editions basion 1541 from codex found by trinus the 1542 humberg Edition connects to the list editions London 1705 Amsterdam 1709 the list editions connect to one the scutch editions heidleberg 1867 to 1874 and two the burn hold editions 1787 to 1800 the sketch editions additionally connect to 1 Ms Paris lat 10318 aosai exerpta of venadero VI 8th Century 2 the Lancelot nire editions and three the velling translation Chicago 1926 the burn hold editions additionally connect to one the lancelota cire editions and two the velling translation Chicago 19 26 the velling translation additionally connects to one the trinus editions two the baso Edition and three the jarano Almer Edition transcription of kalifon Milan Edition 1498 Antonius Moda ad vulgus plaudite sardor kitari plaudite ventes plaudite mitea prent Kil sit ALB Orin ping lman obesus amet occupat inas altissimus alotm gges and Vante AIT and vet Aquis milia sex ventri Fixit aous Alto in Tims suit dianina fam ioan Candis leori aisy amas identa poat prpa and leis oxyer n condidate capit and Stig penetra at vendes Celsius in Lum rurus erat nun ter dextra veradis aous onni verb habit andum karagin erat accept M nostro tobies and Ipsy immortalis Eric graia laand honor perem non lickit CBR kise nepot pqu DEH Fuji linga Latina impressum medani prist Gillum roamin nni MCCC cxxxxxx menes anuary transcription of title page Venice Edition 1503 aishi celi D cineria libum coary capita G of aop heant epoms arpus seua pector ospan trops polys tetrus phasa haur Hank Plato agrium medicin pellat transcription of title page lions 1541 copi svmm ADV latrica medicine artifices the culinaria Lim handwriting B platin Crees yudin Nur RAM and papini Ceno libri X pavet De facult tabus Al torum tractatus Albano Torino interpret handwriting decoration apvd Seb Griff of 1541 transcription of title page humal burgus Edition Zurich 1542 inhak contenta aishi theonia condus SI coiner libri X item gabrielis Humber Medi physici nus in apage cage libros X annotations Tigre in officina frana n o m d XLII handwriting signature johanis Baptista basas transcription of title page list Edition London 1705 aana aish kly Deus entus CTE cineria lib Dum come annotation IUS Martini lisst a medes domesticus serenis magistus Regin ET nadis sorus various Gus Integris humi Casper Bari and veror Landini types geli Boer mdcv transcription of Verso of title page list Edition 1705 huu Liber Centum and viginti tantum exemplaria impress at senses infr scriptum though Lord AB of Canterbury CH Earl of Sunderland J Earl of Roxboro principal Secretary of State for Scotland J Lord Summers Charles Lord Halifax J Lord Bishop of Norwich ghou Lord Bishop of bath and Wells Robert Harley speaker and principal Secretary of State Sir Richard Buckley baronet sir Christopher Ren though Foley Esq Isaac Newton Esq president of the Royal Society William Gore Esq Francis Ashton Esq Mr John flamstead a re John Hutton tankred Robinson MD D Hans Sloan transcription of squib lib complo Sal at scriptor PDO transcribers know note minor punctuation errors have been repaired Amendments have been made only where there was a clear error where there was a definite inconsistency within the text or where it was impossible to find a reliable source of the original spelling as follows page front topce amended to front aspice 13 front spice list Edition page predeliction amended to predilection nor did he indulge in that predilection for ugly detail paig miny amended to mney living chiefly at mney a city of Campania paage departmentid amended to departmentalized were departmentalized to an astonishing degree page indispensable amended to indispensable these indispensable books are simply wanting in our book page Pomerania amended to Pomerania Sweden hallstein Denmark freand Pomerania still observes acious rules page fallibility amended to fallibility how each new copy by virtue of human fallibility or self-sufficiency page salt amended to salted the fish intestines and all was spiced pounded fermented salted strained and bottled page and amended to a may it be a sturdy one and let its owner beware paig prodigous amended to prodigious his culinary procedures required a prodigious amount of Labor page insidiousness amended to insidiousness even the most aesthetic of men cannot resist the insidiousness of spicy Delights page a Pete amended to appetite having our appetite aroused at the very perusal pagee deine amended to Divine the experienced practitioner will be able to Divine correct proportions paage compot amended to compot Oyster cocktail poultry and compot goose with Apple page mummified amended to mummified that apicius is not a mummified bone dry classic page epals amended to epals explicit epici epals liar Primus page fible amended to feasible such as we here suggest would be entirely feasible page cellos amended to cellos 65 round sausage sellos is isos Page popularly amended to popularly chestnuts and potatoes popularly known as Chinese potatoes page accordance amended to accordance procedure quite in accordance with modern practice page omitted one added to beginning of note in recipe page 114 amended to 115 twice CF no and spond ueli numbers does belong to book two paig carthusians amended to carthusian those delightful Creations by the carthusian monks paig act amended to fact a fashion which as a matter of fact still survives in the orient page glass amended to Glass the inogram taking the place of arm glass page vexatious amended to vexatious another interpretation of this vexatious formula page indispensable amended to indispensable both of which are indispensable to Modern cookery page 166 amended to 165 CF no page illustrations amended to illustration this is a good illustration of and speaks well for page forcs amended to force Meats any fine Force Meats cut into or cooked in tiny dumplings page Dan amended to Dan do Dan takes this literally but Nao navis here page omitted one added to beginning of note in recipe page aperture amended to aperture empty it through the aperture of the neck page tid bits amended to tid bits TI bits chops cutlets page Worchester Shire amended to werer some of the commercial sauces made principally in England werer Etc page gel amended to G Dot cedia Plot and G nice dainty dishes page katees amended to cakes dulsa sweet meats cakes page 128 amended to 129 and 142 amended to 143 or else it is a nut custard practically a repetition of numbers and Page snail amended to snails the snails are fried with pure salt and oil Pig Gallatin amended to galantine we would call this a galantine of lamb if such a dish Pig Dan amended to Dan do Dan thinks Laurus stands for the best page it’s amended to its it is possible that the kid was cooked with its mother’s own milk page counselor amended to counselor celus was counselor for orelus the emperor paig Exum amended to Elum a litter leop Forum page 15 amended to 14 3 CF no for the keeping of oysters page two amended to three 2 CF Note 3 to no page precedes amended to precedes this formula precedes the above page act amended to fact as a matter of fact stands for pepper page cardamon amended to cardamum Indian nerd Adena three cardamum ner page fennel amended to fennel celery seed fennel seed loveage seed page 17 amended to 18 Munich page Cessna amended to Cina Cina bibl municip 14th century page phases amended to phrases and fail to understand some phrases of it page penel amended to panel the panel collection was destroyed by a blood in London page epoms amended to epals gria aapo Pac he epals page southernwood amended to southernwood AB Bradham or according to most southernwood page a tich amended to attic a small measure equivalent to 15 attic drams paage fewer few amended to Fever F amicis sweet margam fever F page P Barracuda amended to barracuda barracuda a fish page colosium amended to colesium beans Egyptian C coasian page orig amended to orig the Eric or orig also spinach according to page omitted added bubula beef flesh of oxen P page Forno amended to Forno with our illustrations of the Casa D Forno of pompe paage caviar amended to caviar caviar C paage muscle amended to muscle any Hollow vessel resembling a muscle shell page Matra amended to Matra to the princeps Korum the Matra D Hotel of the establishment page turmeric amended to turmeric kiruma zeria turmeric page destillation amended to distillation and entry moved to proper place in in the index distillation C page illustration amended to illustrations on which the critica stood CF illustrations P page panus amended to panis hair smoked panis page distillate amended to distillate the juice or distillate of the herb by that name page lorus amended to lorius lorius d p page indispensable amended to indispensable grown in Italy at his time that are so indispensable page dog Brier amended to dog Brier namely the hip dog Brier or eglantine is made into dainty Confections page omitted page number added to entry for oval pan oval pan illustration P page forcement amended to force meat pork Force meat page distillate amended to distillate distillate from the joints of the bamboo or sugar cane page Cil amended to cilus cilus seel S hardw kind of cumin page cim amend symbrium Water Crest and entry moved from following entry for situla to preceding it page stola amended to sternol sternol riter aiana no p page omitted P added title Pages Venice 1503 P page Rebecca amended to Rebecca wolf Rebecca writer seek page woolly amended to woolly an entry moved to correct place in index woolly Mrs Hannah Ryder the following have also been noted the author has consistently used minle rather than minuscule when referring to manuscript since it appears deliberate it has been preserved as printed Pig has a word obscured one of three known famous bearing that name another source of the text has the word as beaters so the same has been used here Pig has a reference to a modern sauce AI there were no obvious references to be found for a sauce of that name so it may be a typo for A1 Sauce which was available at the time of writing as there is no way to be certain however it has been preserved as printed page note to recipe reads exactly as we today with fried herring in River lampre it is possible that it should read as we do today but has been left as printed page recipe has a note one but no marker in the text Page recipe has a marker for Note One but no note with that number page note one to recipe reads making it convenient and unprofitable for the domestic cook this should probably be read as inconvenient and unprofitable but it has been left as printed page recipe has a marker for note two but no note with that number page recipe has a marker for note two but no note with that number page recipe has a marker for note two but no note with that number page there is no title for recipe page there is no Latin translation provided for the heading eel page recipe is titled fish stewed in wine but does not mention wine anywhere in the recipe itself page contain incorrectly placed index entries for clonus Nikos and Nissa following coxa these have been moved to the correct Place page the index entry for morsels also seems to have had the recipe references seek for morels included this has been preserved as printed page contained incorrectly placed in index entry for mullet following mustam this has been moved to the correct Place page in the sub entry for o us olus and kalis there is an but no number alphabetic links have been added to the index for ease of navigation