Part 7 (1/2)

PROMII FINIS

{Ill.u.s.tration: TRIPOD FOR THE GREAT CRATER

Hildesheim Treasure}

THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS

ORIGINAL TRANSLATION FROM THE TEXTS OF TORINUS, HUMELBERGIUS, LISTER AND GIARRATANO-VOLLMER WITH NOTES AND COMMENTS

{Ill.u.s.tration: ”DINNER GONG”

Heavy bronze disk and substantial ”knocker” to signal slaves. Found in Pompeii. ”Hurry, fellows, the cakes are piping hot!”--Plautus. Ntl.

Mus., Naples, 78622; Field M., 24133.}

{Ill.u.s.tration: OVAL SERVICE DISH

With two decorated handles. Hildesheim Treas.}

THE TEN BOOKS OF APICIUS

I. THE CAREFUL EXPERIENCED COOK. II. MINCES. III. THE GARDENER. IV.

MISCELLANEOUS DISHES. V. LEGUMES. VI. POULTRY. VII. FANCY DISHES.

VIII. QUADRUPEDS. IX. SEA FOOD. X. FISH SAUCES. THE EXCERPTS OF VINIDARIUS.

[V. The Greek t.i.tles of the ten books point to a common Greek origin, indicating that Apicius is a collection of Greek monographs on various branches of cookery, specialization such as highly developed civilizations would produce. Both the literary style and the contents of the books point to different authors, as may be seen from the very repet.i.tions of and similarities in subjects as in VI and VIII, and in IX and X. The absence of books on bread and cake baking, dessert cookery indicates that the present Apicius is not complete.]

BOOK I. THE CAREFUL EXPERIENCED COOK

_Lib. I. Epimeles_

CHAP. I. FINE SPICED WINE. HONEY REFRESHER FOR TRAVELERS.

CHAP. II. ROMAN VERMOUTH.

CHAP. III. ROSE WINE. VIOLET WINE. ROSE WINE WITHOUT ROSES.

CHAP. IV. LIBURNIAN OIL.

CHAP. V. TO CLARIFY MUDDY WINE.

CHAP. VI. TO IMPROVE A BROTH WITH A BAD ODOR.

CHAP. VII. TO KEEP MEATS FRESH WITHOUT SALT. TO KEEP COOKED SIDES OF PORK.

CHAP. VIII. TO MAKE SALT MEATS SWEET.

CHAP. IX. TO KEEP FRIED FISH. TO KEEP OYSTERS.