... The fact that he starts the description of the history with "legend has it" suggests to me that all bets are off. If you follow the description carefully,...
There is certainly nothing(!) with sugar and orange from the 5th century in Europe - perhaps from the 13th century or later. So it's better not to believe it...
RM
apicius@...
Feb 9, 2009 12:06 am
4590
There is certainly nothing(!) with sugar and orange from the 5th century in Europe - perhaps from the 13th century or later. So it's better not to believe it...
... http://video.nytimes.com/video/2009/01/27/dining/1231546403635/franks- steak.html ... the fifth century. He says nothing about sources (my suspicion is ...
Cinnamon was a medicine in ancient Rome, if I'm not mistaken, I don't know offhand if it shows up in food (if it does, it certainly isn't common), but I do...
Hello! in December I lost my computer due to a power surge during an ice storm . I lost every cooking link I had plus my furnace, my tv and my phones and...
I don't believe I can help with the cooking links but please talk to your power company about the losses. Damage that severe from a power surge is generally...
Hello all, I am new to the list but I think I can give a couple resources for you to follow: Two Fifteenth Century Cookbooks (original for Take a Thousand Eggs...
I don't know if this has been mentioned already: Monumenta Culinaria et Diaetetica Historica Corpus of culinary & dietetic texts of Europe from the Middle Ages...
RM
apicius@...
Feb 11, 2009 8:26 am
4598
I sent this to Janet privately, but in case anyone else is interested, I put my SCA bookmarks online here: ...
I'm going to throw a cena for about 9-10 people in a month or so and am trying to pull together a great menu. I'd love to hear what dishes others have served...
I suggest the following: Gustatio: Apic.3,7: Pepones et Melones (if you get some in this season ...) or Apic.7,19,3: In Ovis Apalis and Apic.4,5,4: Gustum de...
RM
apicius@...
Feb 14, 2009 5:09 pm
4601
... I prepared 26 dishes for close to 100 (well, not all by myself, i had help :-), many from Apicius. Promulsis / Gustatio [Hors d'Oeuvres / Appetizers] * -...
Dear Crystal, maybe the list Gellius provided about luxury food could be helpful: at least tunny, codfish, oysters, cockles, swordfish, pike, nuts and dates...
Greetings to the Apicius list! After several years of neglect, I'm in the process of revising and upgrading the Gode Cookery website & domain. <huzzah!> I'd...
Greetings I am currently working on redacting a recipe from Columella's "Husbandry in Twelve Books". I am using a translation from 1745. The recipe calls for...
I know that in some Chinese recipes they use a toasted salt and pepper mix, which involves stir frying the dry condiments in a hot wok....though I always...
Salve! I don't know which recipe are you exactly talking about but in culinary Latin there is a problem that often the participes of the verbs fricare (=to...
RM
apicius@...
Apr 7, 2009 8:30 pm
4609
A friend sent me this article on a very interesting pre-Dynastic Egyptian herbal wine. Artemisia? Hmm, maybe I can cheat a little and put this in my "ancient...
SALVETE OMNES! Haven't heard from anyone in a long, long time. How is everyone? VALETE APPIVS·IVLIANVS·CORREVS·APICIVS COLONIA BELLE LOCVS PROVINCIA...
Good morning, i have drank simular things as well with mint or cinnamon. I wonder if ginger would be good too.. janet in Indiana **************An Excellent...
I have tried it without the honey and coriander - just water and vinegar. If the % is right a flavored vinegar with water is refreshing. Correus ... From:...
2009/6/23 Correus <correus@...> ... Any idea if any one type of vinegar is best? Ithink I'd start with red wine vinegar, but perhaps white would be used,...
Having problems with message search?
Fill out this form to ensure your group is one of the first to be migrated to the new message search system.
