I've been told that Edward's version of Apicius mentions Apricots in:
Book III Part iv recipe viii
Book IV Part v recipe vi
Book IV Part iii recipe vi.
I haven't seen them in any other recipe books I've got (including my Vehling
version of Apicius), or any recollection of them inany frescos/mosaics etc.
My version mentions peaches in iii(iv)(viii) and doesn't specify what type
of fruits in the other two.
What do other versions of this book say?
also... I was wondering if the Flowers and Rosenbaum (or any others) has the
original latin? If so, I'll put it on top of the 'cookbooks to buy' list.
(Three ancient cookbooks, plus excerpts from others just isn't enough!)
- Dear Glenda,
what Apicius called "praecoquia" seems to be some sort
of apricots or precocious peaches. I translated the term
as apricots in my Latin-German edition of Apicius (edited
by Reclam, Stuttgart 1991, see:
There are two recipes where Apicius uses "praecoquia":
( 4, 3, 6) Minutal ex praecoquis: adicies in caccabo oleum,
liquamen, vinum, concides cepam Ascaloniam aridam,
spatulam porcinam coctam tessellatim concides. His omnibus
coctis teres piper, cuminum, mentam siccam, anethum,
suffundis mel, liquamen, passum, acetum modice,
ius de suo sibi, temperabis. Praecoquia enucleata mittis,
facies ut ferveant, donec percoquantur. Tracta confringes,
ex ea obligas. Piper aspargis et inferes.
( 4, 5, 4) Gustum de praecoquiis: duracina primotica
[pusilla praecoquia] purgas, enucleas, in frigidam mittis, in
patina componis. Teres piper, mentam siccam, suffundis
liquamen, adicies mel, passum, vinum et acetum. Refundis
in patina super praecoquia, olei modicum mittis et
lento igni ferveat. Cum ferbuerit, amulo obligas. Piper
aspargis et inferes.
In one recipe Apicius uses only "duracina" which means
perhaps some other species of small peaches (nectarines?):
( 3, 4, 8) Aliter cucurbitas cum gallina: duracina, tubera, piper,
careum, cuminum, silfi, condimenta viridia, mentam,
apium, coriandrum, puleium, caromentam, mel, vinum, liquamen,
oleum et acetum.
- In a message dated 11/1/99 12:42:55 AM Eastern Standard Time,
<< was wondering if the Flowers and Rosenbaum (or any others) has the
original latin? >>
yes, and there are 2 recipes with apricots;
Fricasse with apricots- Minutal ex praecoquis
Stew of apricots- Gustum de praecoquis
hope that helps
- Edwards does indeed have three recipes featuring apricots.
Ham and Apricot Ragout (page 93 in Century paperback rider editon)
Spiced Squash with Cicken and Apricots (40)
Sweet apricot hors d'oevres (97)
He also has one recipe featuring peaches:
Peaches cooked with cumin (83)
The century (rider) version has translations of the latin but not the latin itself.
Giacosa on the other hand has Peach patina, Apricot appetizer and apricot fricassea. This book has
the latin text of each recipe. She also says this about the fruits:
"From the first century AD there were peaches and apricots: the apricot (malum armeniacum or precox
or precoquium) came from Armenia, the peach (malum persicum) from Persia as there latin names
Glenda Robinson wrote:
> From: "Glenda Robinson" <glendar@...>
> I've been told that Edward's version of Apicius mentions Apricots in:
> Book III Part iv recipe viii
> Book IV Part v recipe vi
> Book IV Part iii recipe vi.
> I haven't seen them in any other recipe books I've got (including my Vehling
> version of Apicius), or any recollection of them inany frescos/mosaics etc.
> My version mentions peaches in iii(iv)(viii) and doesn't specify what type
> of fruits in the other two.
> What do other versions of this book say?
> also... I was wondering if the Flowers and Rosenbaum (or any others) has the
> original latin? If so, I'll put it on top of the 'cookbooks to buy' list.
> (Three ancient cookbooks, plus excerpts from others just isn't enough!)
> > The best antique Roman recipes are at: http://www.dplanet.ch/users/julien.courtois/orgy/index.html