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, ℞ 11, 236, 244, 394; cf. EMBAMMA
MARJORANA, marjoram
Marmites, illustrated, pp. 264, 284, 312, 342
MARRUBIUM, the plant horehound
Martial, writer, p. 10, ℞ 307, 461 (on bulbs)
Martino, Maestro, p. 3, cf. Vehling: Martino and Platina, Exponents of Renaissance Cookery, Hotel Bulletin and The Nation’s Chefs, Chicago, October, 1932, and Platina, Maestro nell’arte culinaria Un’interessante studio di Joseph D. Vehling, Cremona, 1935
Mason, Mrs., a writer, ℞ 126
MASTIX, MASTICE, MASTICHE, the sweet-scented gum of the mastiche-tree; hence MASTICATUS, MASTICINUS for foods treated with M.
Matius, a writer, was a friend of Julius Caesar. His work is lost, ℞ 167; apples named after him, ibid.
MAYONNAISE DE VOLAILLE EN ASPIC, ℞ 126, 480
[291]
Measures, liquid. The following list is confined to
terms used in Apicius
PARTES XV equal 1 CONGIUS
CONGIUS I equal 6 SEXTARII (1 S. equals about 1½ pt. English)
SEXTARII II equal 1 CHOENIX
SEXTARIUS I equal 2 HEMINAS
HEMINA I equal 4 ACETABULA
ACETABULUM I equal 12 CYATHI (15 Attic drachms)
CYATHUS I equal 1/12 SEXTARIUS (a cup)
COCHLEAR I equal ¼ CYATHUS (a spoonful)
COTULA, COTYLA, same as HEMINA, same as ½ SEXTARIUS
QUARTARIUS I equal ¼ pint
Meat ball, ℞ 261, seq. —— with laser, ℞ 472-3; meat, boiled, stewed, ℞ 271; keeping of, ℞ 10, 13; how to make pickled meat sweet, ℞ 12; to decorate or garnish, ℞ 394, (see marinade); meat pudding, ℞ 42; —— loaf, ℞ 384, 172
Meat displayed in windows, p. 73; ancient —— diet, p. 31; ancient —— supply, p. 31
Meat diet, ancient, pp. 30, 31
Meat supply, ancient and modern, p. 31
Medicinal formulae in Apicius, ℞ 4, 5, 6, 29, 34, 67, 68, 68, 70, 71, 108, 111, 307
MEDIUM, an iris or lily root which was preserved (candied) with honey, same as ginger, or fruit glacé
Megalone, place where Torinus found the Apicius codex, p. 266
MEL, honey; MELLITUM, sweetened with honey
—— PRAVUM, ℞ 15; ——
PROBANDUM, ℞ 16;
—— ET CASEUM, ℞ 303
MELEAGRIS, Turkey; cf. Vehling: “Turkey Origin,” Hotel Bulletin and The Nation’s Chefs, Chicago, February-March, 1935
MELIRHOMUM, MELIZOMUM, ℞ 2
MELO, small melon, B. III, ℞ 85; MELOPEPO, muskmelon
Melon, ℞ 85
MENSA, repast, see CENA
MENTHA, MINTHA, mint; —— PIPERITA, peppermint
“Menu,” cf. Brevis Ciborum, Excerpts of Vinidarius, p. 235
Merling, see MERULA
MERULA, MERLUCIUS, cf. LUCIUS, a fish called merling, whiting, also smelt; Fr. MERLAN; also blackbird. Platina discussed MERULA, the blackbird, the eating of which he disapproves. “There is little food value in the meat of blackbirds and it increases melancholia,” says he. Perhaps because the bird is “black,” ℞ 419
MERUS, MERUM, pure, unmixed, “mere,” “merely”; hence MERUM VINUM, —— OLEUM, pure wine, oil, etc.
Milan edition, Colophon, p. 260
Milk Toast, ℞ 171
Mill operated by slaves, illustration, p. 60
Minced dishes, Book II
Mineral salts in vegetables, ℞ 71, 96
MINUTAL, a “small” dish, a “minutely” cut mince; —— MARINUM, ℞ 164; —— TARENTINUM, ℞ 165; —— APICIANUM, ℞ 166; —— MATIANUM, ℞ 167; —— DULCE, ℞ 168; —— EX PRAECOQUIS, ℞ 169; —— LEPORINUM, ℞ 170; —— EX ROSIS, ℞ 171; —— of large fruits, ℞ 169
MITULIS, IN, ℞ 418
Mixing bowls, see Crater
Monk’s Rhubarb, ℞ 26
“Monkey,” ℞ 55
Moralists, ancient, see Review
MORETUM, salad, salad dressing of oil, vinegar, garlic, parsley, etc., cf. ℞ 38
Morsels, ℞ 261, seq., 309, seq.
MORTARIA, foods prepared in the mortar, MORTARIUM, ℞ 38, 221
MORUS, mulberry; —— ALBA, white m. —— NIGRA, black m. Platina, DE MORIS, has a very pretty simile, comparing the various stages of ripening and colors of the mulberry to the blushing of Thysbes, the Egyptian girl, ℞ 24
MUGIL, sea-mullet, ℞ 159, 419, 424, 425
Mulberries, ℞ 24
Mullet, see MULLUS, ℞ 148, 428, 443-4
MULLUS, the fish mullet, ℞ 148, 427, 442, 443, 482-4
MULSUM, mead, honey-wine; —— ACETUM, honey-vinegar
Munich Ms. XVIII Apiciana
MURENA, MURAENA, the sea fish murena, p. 356, ℞ 448-53, 484
MUREX, shellfish, purple-fish
MURIA, brine, salt liquor, p. 22, ℞ 30; cf. ALEC
Mush, ℞ 178
Mushrooms, B. III, ℞ 121, 309-14; —— Omelette, ℞ 314
Muskrat, ℞ 396
Mussels, ℞ 418
MUSTEIS PETASONEM, ℞ 289
MUSTEOS AFROS, ℞ 295
MUSTUM, fresh, young, new; —— VINUM, must, new wine; —— OLEI, new oil
MYRISTICA, nutmeg
MYRRHIS ODORATA, myrrh, used for flavoring wine
MYRTUS, myrtle berry, often called “pepper” and so used instead of pepper
MYRTUS PIMENTA, allspice
NAPKINS, individual, see MAPPA
NAPUS, p. 188, a turnip, navew, ℞ 100-1
[292] NARDUS, nard, odoriferous plant; see FOLIUM
NASTURTIUM, the herb cress
NECHON, ℞ 16
Neck, roast, ℞ 270
NEPATA, cat-mint; —— MONTANA, mountain mint; see MENTHA
Nero, emperor, p. 11
Nettles, ℞ 108
New York codex, No. I, Apiciana
Newton, Sir Isaac, scientist, Apiciana No. 8, p. 268
NITRIUM, ℞ 66
NOVENDIALES, see CENA
NUCEA LASERIS, ℞ 16; also see LASER
NUCLEUS, nut, kernel, ℞ 92
NUCULA, dim. of NUX, small nut; also a certain muscular piece of meat from the hind leg of animals, Fr. NOIX DE VEAU, as of veal, Ger. KALBSNUSS, and a certain small part of the loin of animals, Fr. NOISETTE
NUMIDICUS, PULLUS, guinea hen, which see
Nut custard, turn-over, ℞ 129, 143; —— porridge, ℞ 297-9; —— pudding, ℞ 298, 299, 230; —— meal mush, ℞ 300
Nuts, Summary of, p. 236
NUX, p. 236, a nut, both hazel nut and walnut; —— JUGLANDIS, walnut; —— PINEIS, —— PINEA, pine nuts, pignolia; —— MUSCATA, nutmeg
OBLIGABIS, ℞ 83; also see AMYLARE
OBSONARE, to provide, to buy for the table; to prepare or to give a dinner; from the Greek, OPSON
OBSONATOR, steward
OBSONIUM, OP—, a dish, a meal, anything eaten with bread
OCIMUM, —YMUM, —UMUM, OCINUM, basil, basilica; also a sort of clover
OENOGARUM, wine and GARUM (which see), a wine sauce, ℞ 33, 146, 465; OENOGARATUM, a dish prepared with O.
OENOMELI, wine and honey
OENOPOLIUM, wine shop; a wine dealer’s place, who, however, did a retail business. The TABERNA VINARIA 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
OFFA, OFFELLA, OFELLA, a lump or ball of meat, a “Hamburger Steak,” a meat dumpling, any bit of meat, a morsel, chop, small steak, collop, also various other “dainty” dishes, consisting principally of meat
“INTER OS ET OFFAM MULTA INTERVENIUNT”—Cato; the ancient equivalent for our “’twixt cup and lip there is many a slip”
℞ 261; —— APICIANA, ℞ 262; —— APRUGNEA MORE, ℞ 263; —— ALIAE, ℞ 264-5; —— LASERATA, ℞ 271; —— GARATAS, ℞ 471-74; —— ASSAS, ℞ 472, 473
Oil substitute, ℞ 9; —— oil, to clarify for frying
℞ 250
—— Liburnian, ℞ 7
OLEUM, oil, olive oil; —— LIBURNICUM, ℞ 7; HISPANUM, Spanish
olive oil
OLEATUS, moistened, mixed, dressed with oil,
103; —— MOLLE, vegetables strained, a purée, ℞
103-106; also HOLUS, etc.
OLIFERA, OLYRA, a kind of corn, spelt, ℞ 99; see OLUS
OLIVA, olive, ℞ 30, 91; to keep olives green, ℞ 30
OLLA, a cook pot, a terra-cotta bowl; see also CACCABUS. OLLULA, a small O., a casserole, or cassolette. Sp. OLLA PODRIDA, “rotten pot”
OLUS, OLUSATRUM, OLUSTRUM, OLUSCULUM,
OLERA, OLISERA, OLIFERA, OLISATRA,
any herb, kitchen greens, pot herbs, sometimes
cabbage, from OLITOR, the truck farmer,
℞ 25, 67, 99, 103
OLUS ET CAULUS, cabbage and cale, ℞
OLUSATRUM, see OLUS
Omelette with sardines, ℞ 146; —— with mushrooms, ℞ 314; —— Soufflée, ℞ 302
OMENTUM, caul, the abdominal membrane, used for sausage-making or to wrap croquettes (kromeskis) which then were OMENTATA, ℞ 43, 47
Onions, ℞ 304-8
OPERCULUM, a cover, lid, or dish with a cover
Opossum, ℞ 396
ORIGANUM MARJORANA, marjoram; —— origany; —— VINUM, wine flavored with O.
ORYZA, rice, rice flour; see RISUM
OSPREON, OSPREOS, OSPRION, legumes, Title of Book V
Ostia, town, harbor of Rome; the OFFELLAE OSTIENSIS, ℞ 261, are the ancient “Hamburgers”; this seems to confirm the assumption that the population of sea-port towns have a preference for meat balls
OSTREA, oyster, ℞ 15, 410; —RIUM, oyster bed or pit, or place for keeping oysters
Ostrich, ℞ 210-11
Oval pan, illustration, p. 159
Oval service dish, p. 43
Oven, ancient bakery in Pompeii, illustration, p. 2
OVIS SYLVATICA, OVIFERO, wild sheep, ℞ 348-50
OVUM, egg; OVA SPHONGIA EX LACTE, ℞ 302
OXALIS, sorrel
OXALME, acid pickle, vinegar and brine
[293] OXYCOMIUM, pickled olive
OXYGALA, curdled with curds
OXYGARUM, vinegar and GARUM, which see, ℞ 36, 37
OXYPORUS, easily digested, ℞ 34
OXYZOMUM, seasoned with acid, vinegar, lemon, etc.
Oyster sauce, CUMINATUM, ℞ 41
Oysters, how to keep, ℞ 14, 410,
411
—— shipped by Apicius, p. 10
PALLACANA CEPA, shallot, young onion; cf. CEPA
Pallas Athene Dish, The Great, illustration, p. 158
PALMA, PALMITA, palm shoots
PALUMBA, wood pigeon, ℞ 220
Pan with decorated handle, p. 73
Panada, ℞ 127
PANAX, PANACEA, the herb all-heal; it contains a savory juice like LASER and FERULA
PANDECTES, —ER, a book on all sorts of subjects; Title of Book IV
PANIS, bread, PICENTINUS, ℞ 126
Pans, kitchen, see illustrations, pp. 155, 159
PAPAVER, poppy-seed; —— FICI, fig-seed
PARADOXON, CONDITUM, ℞ 1
Parboiling, ℞ 119
Parrot, ℞ 231-2
Parsnips, ℞ 121-3
PARTHIA, ℞ 191, 237, 364; a country of Asia
Passenius, —anus, an unidentified Roman, ℞ 389
PASSER, a sea-fish, turbot; also a sparrow which Platina does not recommend for the table
PASSUM, raisin wine
PASTINACA, —CEA, parsnip, carrot, ℞ 121-3; also a fish, the sting-ray
Pastry, absent, p. 43
PATELLA, a platter or dish on which food was
cooked and served, corresponding to our gratin
dishes; a dish in general. In this sense it is often
confused with PATINA, which see, so that it has
become difficult to distinguish between the two terms
—— THIROTARICA, ℞ 144; —— ARIDA, ℞
145; —— EX OLISATRO, ℞ 145a; —— SICCA,
℞ 145
PATELLARIUS, pertaining to a PATELLA; also one who makes or sells dishes, and, in the kitchen, also a dishwasher; cf. PATINARIUS
PATINA, PATENA, a pot, pan, dish, plate; also food, eating, a dish, or cookery in general in which sense it corresponds to our “cuisine”
PATINARIUS, a glutton, gormandizer, also a pile of dishes, also the craftsman who makes and the merchant who sells dishes as well as the scullion who washes them
PATINA APICIANA, ℞ 141; —— APUA, ℞ 138-9, 146; —— DE ASPARAGIS, ℞ 132-33; —— DE CYDONIIS, ℞ 163; —— EX LACTE, ℞ 140; —— EX LARIDIS ET CEREBELLIS, ℞ 147; —— FRISILIS, ℞ 131; —— EX RUSTICIS, ℞ 134; —— DE ROSIS, ℞ 136; —— DE LACERTIS, ℞ 152; —— DE LUPO, ℞ 158; —— DE PERSICIS, ℞ 160; —— EX URTICA, ℞ 162; —— EX SOLEIS, ℞ 154; —— EX PISCIBUS, ℞ 155-7, 486; —— MULLIS, ℞ 148; —— QUIBUSLIBET, ℞ 149; —— ALIA PISCIUM, ℞ 150; —— SOLEARUM EX OVIS, ℞ 487; —— QUOTIDIANA, ℞ 122, 142; —— VERSATILIS, ℞ 129, 143; —— ZOMORE, ℞ 153; —— DE PIRIS, ℞ 161; —— DE SORBIS, ℞ 159; —— DE SAMBUCO, ℞ 135; —— DE CUCURBITIS, ℞ 137
PAVO, peacock, ℞ 54
Peaches, a dish of, ℞ 160
Peas, p. 247, ℞ 185-6, 190-2; —— a tempting dish of, ℞ 192; —— Indian, ℞ 187; —— purée of peas, cold, ℞ 188; —— or beans à la Vitellius, ℞ 189, 193; —— in the pod, Apician style, ℞ 194-6; —— in the pod à la Commodus, ℞ 197; purée of peas with brains and chicken, ℞ 198
PECTINE, scallop, ℞ 52
Peeling young vegetables, ℞ 69
PELAMIS, young tunny, ℞ 426, 444
Pennell, Elizabeth R., writer, pp. 17, 18, 257-58
PEPON, a kind of gourd, melon or pumpkin, ℞ 85
Pepper, ℞ 1; —— for other spices, ℞ 143, 177, 295, seq.
PERCA, perch, ℞ 446
Perch, ℞ 446
PERDICE, IN, ℞ 218
PERDRIX, partridge, ℞ 218, seq., 499
PERNA, ham; pork forequarter or hindquarter, ℞ 287,
288
—— APRUGNA, ℞ 338
PERSICUM, peach, ℞ 29, 160; —US, peach-tree
Persons named in recipes, pp. 11, 21
PETASO, fresh ham, hind leg of pork, ℞ 289
Petits pois à la française, ℞ 185
Petits salés, ℞ 41, 147, 149, 150, 151
Petronius Arbiter, writer, pp. 3, 7, 11, 15
PETROSELINUM, parsley
PHARIAM, UVAM PASSAM, ℞ 197
PHASEOLUS, FASEOLUS, green string beans, kidney bean, young bean and pod, both green and wax bean varieties. Ger. FISOLE and FASOLE, ℞ 207
PHASIANUS, pheasant; —ARIUS, one who has care of or who raises pheasants, game-keeper, ℞ 49, p. 265
[294] Pheasant, dumplings of, ℞ 48; — plumage as decoration, ℞ 213
Phillipps, bibl. Apiciana I
PHOENICOPTERUS, Flamingo, ℞ 220, 231-2
Picentinian bread, ℞ 126
Pichon, Baron J., collector, pp. 257-8, Apiciana, Nos. 21-22, p. 272
Picking birds, ℞ 233
Pie chimneys, ℞ 141
Pig, see PORCELLUM
PIPER, pepper; —— NIGRUM, black p.; —— VIRIDUM, green p., ℞ 134; “pepper” for other spices, ℞ 143, 177, 295, seq. —ATUS, prepared with p.
PIPERITIS, pepperwort, Indian pepper, capsicum
PIPIO, a young bird, a squab; from the chirping or “peeping” sounds made by them; —— EXOSSATUS, boned squab
PIRUM, pear, ℞ 160-1
PISA, —UM, peas, pea, ℞ 185, seq., 190-2, 195-8; —— FARSILIS, ℞ 186; —— INDICAM, ℞ 187; —— FRIGIDA, ℞ 188; —M VITELLIANAM, ℞ 189, 193; —— ADULTERAM, ℞ 192
PISCINA, fish pond, fish tank, which was found in every large Roman household to keep a supply of fresh fish on hand
PISCIS, fish; PISCES FRIXOS, ℞ 476-7; —— SCORPIONES RAPULATOS, ℞ 475; —— ASSOS, ℞ 478; —— OENOTEGANON, ℞ 479, 81; —— IN PISCIBUS ELIXIS, ℞ 486; —— IN PISCE ELIXO, ℞ 433, 434, 435, 436, 454; —— AURATA, ℞ 461; —— ASSA, ℞ 462; —— OENOGARUM, ℞ 464-5
PISTACIUM, —EUM, pistache
PISTOR, baker, pastry cook, confectioner, see COQUUS
Pitch, for sealing of vessels, ℞ 25
PLACENTA, a certain cake, a cheese cake
Plaster in bread, p. 39
—— for sealing of pots, ℞ 23
Platina, Bartolomeo, humanist, writer, pp. 8, 9, 19, Apiciana No. 6, and often quoted in this index. Author of first printed Cookery book. Cf. Martino and Platina Exponents of Renaissance Cookery, by J. D. Vehling. Cf. Cibarium, Cornum, Corvus, Frictella, Merula, Morus, Passer, Ranae, Risum, Sturnus, Styrio, Thinca, Thymus, Zanzerella
Plato, writer, p. 12
Platters, Roast, p. 219; Athene, p. 158
Plautus, writer, p. 147; —— naming cooks, ℞ 484; Plautian Latinity, ℞ 153
Pliny, writer, p. 31, ℞ 307, 396, 410
Plumage of birds as a decoration, ℞ 213
Plums, ℞ 22
Plutarch, writer, pp. 3, 66, 128
Poggio, medieval scholar, at Fulda, p. 20
POLEI, POLEGIUM, PULEIUM, penny-royal, flea-bane, flea-wort
POLENTA, peeled or pearled barley, ℞ 178
Pollio, Roman, feeding human flesh to fish, ℞ 484
POLYPODIUM, the herb fern or polypody
POLYPUS, the fish polypus, ℞ 410
POLYTELES, POLI—, fine dishes, trimmed, set off; “Recherché” food; Title of Book VII
Pomegranates, to keep, ℞ 20
Pompeii: Casa di Forno. See p. 2
—— destroyed, p. 3, seq.
—— Wine Room, illustration, p. 124
Pompeii, city, description of, see Review. Innkeeper at —— advertising ham, ℞ 287; objects, table ware, etc., found at P., see list of illustrations
POMUM, fruit of any tree, as apples, pears, peaches, cherries, figs, dates, nuts, also mulberries and truffles. Cf. MALUM, p. 370
PONTUS, Black Sea Region
PORCA, PORCUS, female and male swine; PORCELLUS, PORCELLINUS, young s., pig, ℞ 336-81, 488-94; —— PORCELLUM FARSILEM, ℞ 366, 367; —— ASSUM, ℞ 369; —— ELIXUM, ℞ 368; —— APICIANUM, ℞ 370; —— VITELLIANUM, ℞ 371; —— LAUREATUM, ℞ 373; —— FRONTINIANUM, ℞ 374; —— CELSINIANUM, ℞ 376, 377; —— HORTULANUM, ℞ 378; —— ELIXUM IUS FRIGIDUM, ℞ 379; —— TRAIANUM, ℞ 380; —— CORIANDRATUM, ℞ 488; —— FLACCIANUM, ℞ 372; —— OENOCOCTUM, ℞ 489; —— EO IURE, ℞ 490; —— THYMO SPARSUM, ℞ 491; OXYZOMUM, ℞ 492; —— LASARATUM, ℞ 493; —— IUSCELLATUM, ℞ 494; —— ASSUM TRACTOMELINUM, ℞ 369; —— LACTE PASTUM, ℞ 370; —— IN PORCELLO LACTANTE, ℞ 381
Pork, p. 285; —— and onions à la Lucretius, ℞ 151; —— skin, cracklings, ℞ 251-55; —— udder, ℞ 251; —— tenderloin, ℞ 251-255; —— tails and feet, ℞ 251; —— fig-fed, ℞ 259; —— cutlets, Hunter Style, ℞ 263; —— paunch, ℞ 285; —— loin and kidneys, ℞ 286; —— shoulder, ℞ 287-88; —— fresh ham, ℞ 289; —— bacon, ℞ 290; —— Salt —— ℞ 290; —— forcemeat, ℞ 366
Porker, The ——’s Last Will and Testament, ℞ 376
Porridge, Books IV, V, ℞ 172, 178; —— and wine sauce, ℞ 179; —— another, ℞ 180
PORRUM, —US, leek, ℞ 93, 96; “SECTILE ——”—Martial
PORTULACA, PORCILACA, purslane
POSCA, 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, ℞ 270
Potherbs, to keep, ℞ 25, 188, see OLUS
Potted Entrées, ℞ 54
POTUS, drink
PRAECOQUO, —OCTUS, —OCIA, “cooked beforehand,” also ripened too early, but the present kitchen term is “blanching,” or “parboiling.” Cf. PRAEDURO
PRAEDURO, to harden by boiling, to blanch, ℞ 119
[295] Preserves, several in Book I
Preserving (keeping of) meats, ℞ 10-12; —— fried fish, ℞ 13; —— fruit, figs, prunes, pears, etc., ℞ 19-24, 28, 29, 30; —— grapes, ℞ 19; —— honey cakes, ℞ 16; —— mulberries, ℞ 24; —— oysters, ℞ 14; —— pomegranates, ℞ 20; —— pot herbs, ℞ 25; —— quinces, ℞ 21; —— sorrel, sour dock, ℞ 26; —— citron, ℞ 23; —— truffles, ℞ 27; —— vegetable purée, ℞ 106
Press, wine illustration, p. 92
Processing, ℞ 19-24
PRUNA, live, burning coal
PRUNUM, plum; —— DAMASCENUM, p. from Damascus, ℞ 22; this variety came dried, resembling our large prunes. —— SILVESTRIS, sloe berry, which by culture and pruning has become the ancestor of plums, etc.
PTISANA, (better) TISANA, barley broth, rice broth, a gruel, ℞ 173-3, 200-1; —— TARICHA, ℞ 173
Pudding, ℞ 60
PULLUS, PULLULUS, young animal of any kind but principally a pullet, chicken, ℞ 51, 2-7, 213, 235-6, seq.; —— RAPTUS, note 1, ℞ 140
PULLUM PARTHICUM, ℞ 237; OXYZOMUM, ℞ 238; —— NUMIDICUM, ℞ 239; —— LASERATUM, ℞ 240; —— ELIXUM, ℞ 242; —— CUM CUCURBITIS, ℞ 243; —— CUM COLOCASIIS, ℞ 244; —— VARDANUM, ℞ 245; —— FRONTONIANUM, ℞ 246; —— TRACTOGALATUM, ℞ 247; —— FARSILIS, ℞ 248; LEUCOZOMUM, ℞ 250
PULMENTARIUM, any food eaten with vegetables, pulse or bread, or a dish composed of these ingredients, ℞ 67-71
PULMO, lung, ℞ 29
PULPA, —MENTUM, ℞ 42, 134; also PULMENTUM
PULS, —E, PULTICULUM, Books IV, V, a porridge, polenta, ℞ 178, seq.; PULTES JULIANAE, ℞ 178; —— OENOCOCTI, ℞ 179; —— TRACTOGALATAE, ℞ 181
PULTARIUS, a bowl, a “cereal” dish, ℞ 104
Pumpkin, B. III, ℞ 73-80; —— pie, ℞ 137; —— fritters, ℞ 176; —— like dasheens, ℞ 74; —— Alexandrine Style, ℞ 75; —— boiled, ℞ 76; —— fried, ℞ 77; —— 78; —— mashed, ℞ 79; —— and chicken, ℞ 80
Purée of lettuce, ℞ 130
PYRETHRUM, —ON, Spanish camomile, pellitory
QUARTARIUS, a measure (which see), ¼ pint
Quenelles, ℞ 131
Rabbit, ℞ 54
Radishes, ℞ 102
Ragoût of brains and bacon, ℞ 147; —— financière, ℞ 166
RAIA, the sea-fish ray, or skate; also whip-ray; p. 343, ℞ 403-4; Raie au beurre noir, ℞ 404
Raisins, ℞ 30
RANAE, frogs, have been an article of diet for ages. Platina gives fine directions for their preparation. He recommends only frogs living in the water. RUBETAS ET SUB TERRA VIVENTES, UT NOXIAS REJICIO! AQUATILAS HAE SUNT DE QUIBUS LOQUOR
Platina skins the frogs, turns them in flour and fries them in oil; he adds fennel flower garnish and SALSA VIRIDA (green sauce, our ravigote or remoulade) on the side. No modern chef could do different or improve upon it. The fennel blossom garnish is a startling stroke of genius
Rankin, E. M., writer, see COQUUS
RAPA, RAPUM, rape, turnip, navew, ℞ 26, 100-1
RAPHANUS SATIVUS, Horseradish, ℞ 102
Ray, fish, ℞ 403-4
RECOQUO, RECOCTUM, re-heated, warmed-up
Redsnapper, ℞ 448
Reference to other parts of the book by Apicius, ℞ 170, 166
Relishes, ℞ 174-5
RENES, ℞ 286
Reynière, Grimod de la —— writer, p. 3, see MAPPA
RHOMBUS, fish, turbot
RHUS, a shrub called SUMACH, seed of which is used instead of salt
RISUM, rice, also ORYZA. The word RISUM is used by Platina who says: “RISUM, QUOD EGO ANTIQUO VOCABULO ORIZAM APPELLATUM PUTO.” This is one of the many philologically interesting instances found in Platina and Aegineta 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 desired than this etymology for the authenticity of the Apicius book? Its age could be proven by a philologist if no other proof were at hand
Roasts, Roasting, p. 285, ℞ 266-70
Roman Beauty Apple, ℞ 136
—— excesses, p. 15
Roman Cook Stove, illustration, p. 182
—— economic conditions, p. 15
Roman Vermouth, ℞ 3
ROSATUM, ROSATIUM, flavored with roses; —— VINUM, rose wine, ℞ 4-6; —— without roses, ℞ 6
Rose pie, see MALUM ROSEUM, also ℞ 136, 171
—— custard, ℞ 136;
—— pudding, ℞ 136; —— apple,
℞ 136
Rose wine, ℞ 4-6
ROSMARINUS, rosemary
RUBELLIO, fish, ℞ 447
RUBRA TESTA, red earthen pot
RUMEX, sorrel, sour dock, monk’s rhubarb, ℞ 24
Rumpolt, Marx, cook, cf. Styrio
RUTA, rue; —— HORTENSIS, garden r.; —— SYLVESTRIS, wild r.; —— RUTATUS, prepared with r. Rue was very much esteemed because of its stimulating properties
Rye, ℞ 99
SABUCO, see SAMBUCO
SACCARUM, SACCHARUM, 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 beet sugar was unknown in ancient times. Any kind of sweets, therefore, was considered a luxury
SAL, salt. Laxative salt, ℞ 29; “For many ills,” ibid.
Sala, George Augustus, writer, p. 38
SALACACCABIA, SALACATTABIA, “salt” food boiled in the “caccabus,” ℞ 125-7, 468-70
Salad, ℞ 109-11; —— dressing, ℞ 112-3; Italian —— ℞ 122
Salcisse, ℞ 41
SALINUM, salt cellar
Salmasius, Codex of ——, see Apiciana, III
SALPA, a sea-fish like stock-fish
SALSAMENTUM IN PORCELLO, ℞ 381
Salsicium, ℞ 41
SALSUM, pickled or salt meat, especially bacon; ℞ 10, 41, 147, 149, 150, 428, seq.; —— CRUDUM, ℞ 151, cf. petits salés
Salt, laxative, ℞ 29; “for many ills,” ibid.; —— meat, to make sweet, ℞ 12; —— fish, ℞ 144, seq., 427, seq.; —— balls, ℞ 145
SALVIA, SALVUS, sage
SAMBUCUS, elder-tree, or e.-berry; ℞ 135
Sanitary measures, see MAPPA
SAPA, new wine boiled down
SAPOR, taste, savor, relish; —— ROSELLINUS, rose extract, prepared rose flavor
SARCOPTES, title of Book II
SARDA, SARDELLA, small fish, sardine, anchovy, ℞ 146, 419, 420, 480; —— CONDITAE, ℞ 480; SARDAM FARSILEM, ℞ 419; —— Sardine omelette, ℞ 146
Sarinus, Pompeiian innkeeper, p. 7
SARTAGO, 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’ knapsack, 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 FRICTORIUM, and the illustrations of pans, pp. 155, 159
SATUREIA, savory, satury
Sauce pans, illustrations, pp. 155, 159, 73, 231
Sauces, ancient compared with modern, pp. 22, 24, 26, 27; —— for roasts, ℞ 267-70; —— for partridge, ℞ 499; —— crane and duck, ℞ 215; —— for fowl, ℞ 218-28
Sauces. Bread Sauce, ℞ 274; Brine, ℞ 284; —— for broiled fish, Alexandrine style, ℞ 437-39; —— for boiled fish, ℞ 433-6, 454; —— for broiled mullet, ℞ 442-3; —— boiled meats, ℞ 271-3; —— for roasts, ℞ 267, seq.; English ——, ℞ 267; —— for broiled murenas, ℞ 448-51; Dill ——, ℞ 283; Herb —— for fried fish, ℞ 432; —— for Horned fish, ℞ 441; —— for lacertus, ℞ 455-7; —— perch, ℞ 446; —— redsnapper, ℞ 447; —— dory, ℞ 461-2; —— for suckling pig, ℞ 379; —— young tunny, ℞ 444-5, 459; —— for tooth-fish, ℞ 460-1, 486; —— shellfish, ℞ 397; —— for venison, ℞ 339, 349; —— for wild sheep or lamb, ℞ 350; White ——, ℞ 276, 277; Wine —— for fish, ℞ 464; Tasty —— for conger, ℞ 441; —— for tidbits, ℞ 276-82; —— for sea-scorpion, ℞ 463; —— for eel, ℞ 440, 466-7
Saucisse, ℞ 41
Sauerbraten-Einlage, ℞ 11
Sausage, p. 172, ℞ 41, 45, 60-65, 139, 165
Savonarola, Michaele, p. 273
Scalding poultry, ℞ 233
Scallops, ℞ 46
SCANDIUS, chervil
SCARUS, a certain sea-fish esteemed as a delicacy, a parrot-fish
SCHOLA APITIANA, Apiciana, Nos. 21, 22, 23, facsimile, p. 206
Schuch, C. Th. editor, Apiciana, Nos. 16-17, p. 34, 25, 270 seq.
Science confirming ancient methods, p. 32
SCILLA, SCYLLA, SQUILLA, a shell-fish, a sea-onion, ℞ 43, 485
SCORPIO, a sea-scorpion, ℞ 463, 475
SCRIBLITA, SCRIBILITA, pastry, some kind of pancake, extra hot. Plautus and Martial, hence Scriblitarius, cake baker, cf. Coquus
SCRUPULUM, SCRI—, a weight, which see
Sealing vessels to prevent air from entering, ℞ 23, 25
Sea Barb, ℞ 482-3; —— Bass, ℞ 158, 447; —— Eel, ℞ 484; —— food, p. 343; —— stew, Baian style, ℞ 432; —— mullet, ℞ 157; —— nettles, ℞ 162; —— perch, ℞ 447; —— pike, ℞ 158; —— urchin, ℞ 413-4; —— scorpion, ℞ 475
Sea-scorpion with turnips, ℞ 475
Sea water, ℞ 8
Seasoning, see flavoring
[297] Secrecy in recipes, pp. 29, 30
Seeds, Summary of, p. 236
SEL, see SIL
SEMINIBUS, DE, p. 236
Seneca, Roman philosopher, pp. 3, 11, 15
SEPIA, cuttle-fish, ℞ 406-9
SERPYLLUM, wild thyme
Service berry, ℞ 159
—— pan with decorated handle, illustration, p. 73
—— dish for eggs, p. 93
SESAMUM, sesame herb or corn
SESELIS, SEL, SIL, hartwort, kind of cumin
SETANIA, a kind of medlar, also a certain onion or bulb
SEXTARIUS, a measure, which see, ℞ 1
Sforza Ms. Apiciana XIII
Shell-shaped Dessert Dish, p. 125
Shircliffe, Arnold, Dedication, p. 273
Shore Dinner, ℞ 46
Sicardus Ms. Apiciana XIV
Signerre Rothomag., editor, pp. 258, seq., also see Tacuinus
Signerre, Colophon, p. 260
SIL, see SESELIS
SILIGO, winter wheat, very hard wheat
SILIQUA, shell, pod, husk
SILPHIUM, SYLPHIUM, same as LASERPITIUM, which see, ℞ 32
SILURUS, supposed to be the river fish sly silurus, or sheat-fish, also called the horn-pout, or catfish, ℞ 426
SIMILA, —AGO, fine wheat flour
SINAPIS, mustard
“Singe,” ℞ 55
SION, —UM, plant growing in the marshes or on meadows, water-parsnip
SITULA, hot water kettle
Skate, ℞ 403-4
Slang in ancient text, p. 19
Slaughter, cruel methods of, ℞ 259, 260
Slaves grinding flour, illustration, p. 60
Sloe, see PRUNUM
Smelts, ℞ 138-39
SMYRNION, —UM, a kind of herb, common Alexander
Snails, ℞ 323-5
Soda, use of —— to keep vegetables green, ℞ 66
Soft cabbage, ℞ 103-6
SOLEA, flat fish, the sole, ℞ 154, 487; SOLEARUM PATINA, ibid.
SORBITIO, from SORBEO, supping up, sipping, drinking, drought; any liquid food that may be sipped, a drink, a potion, a broth, a sherbet, Fr. SORBET
Sorrel, ℞ 26
Sour Dock, ℞ 26
Soups, ℞ 178, seq.
Sow’s womb, matrix, udder, belly, ℞ 59, 172, 251-8
Soyer, Alexis, chef, 35
Sparrow, see PASSER
Spätzli, ℞ 247
Spelt, ℞ 58-9
Spengler, O., writer, p. 17
SPICA, a “spike,” ear of corn, top of plants, the plant spikenard, SPICA NARDI
Spiced Fruit, ℞ 177
Spices, Summary of, pp. 234-5; spicing, ancient and modern, ℞ 15, 276-77, 385, seq.
Spoiling, to prevent food from—see Book I, and Preserving, to prevent birds from spoiling, ℞ 229-30, 233
SPONDYLIUM, —ION, a kind of plant, cow-parsnip, or all-heal. Also called SPHONDYLIUM and FONDULUM. It is quite evident that this term is very easily confused with the foregoing, a mistake, which was made by Humelbergius and upheld by Lister and others. For comparison see ℞ 46, 115-21, 183, 309, 431
SPONDYLUS, the muscular part of an oyster or other shellfish, scallop, for instance; also a species of bivalves, perhaps the scallop, ℞ 46
SPONGIOLA, rose gall, also the roots of asparagus, clottered and grown close together
SPONGIOLUS, fungus growing in the meadows, a mushroom, cf. SPONDYLIUM and notes pertaining thereto
Sprats, ℞ 138-9
Sprouts, cabbage ——, ℞ 89-92
Squash, ℞ 73-80
Squill, ℞ 485
Squirrel, ℞ 396
Stag, ℞ 339-45
Starch, in forcemeats, sausage, etc., ℞ 50
Starr, Frederick, see introduction
STATERAE, steelyards for measuring
Sternajolo, writer, Apiciana, No. 28, p. 273
Stewed Lacertus, ℞ 152; —— meats, p. 285, ℞ 356, seq.
Stewpots, illustrated, pp. 183, 209, 223, 235
String beans and chick-peas, ℞ 209
STRUTHIO, ostrich, ℞ 210-11
Studemund, W., writer, p. 19
Stuffed pumpkin fritters, ℞ 176; —— chicken or pig, ℞ 199; —— boned kid or lamb, ℞ 360
STURNUS, a starling, stare; Platina condemns its meat as unfit, likewise that of the blackbird (cf. MERULA); he pronounces their flesh to be “devilish.” “STURNI, QUOS VULGO DIABOLICAM CARNEM HABERE DICIMUS.” Yet three-hundred years later, French authorities recommend this sort of food. Viger, La Nouvelle Maison Rustique, Paris, 1798, Vol. iii, p. 613, tells how to catch and fatten STURNI.  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 STYRIO tend to show how far advanced was Platina in the matter of food as compared with the masters of the 18th century in France
STYRIO, STIRIO, STURIO, ℞ 145, sturgeon; probably the same fish as known to the ancients as ACIPENSER or STURIO. (A. SIVE S. OBLONGO TEREDEQUE—Stephanus à Schonevelde, in Ichthyologia, Hamburg, 1624). There can be no doubt that the sturgeon or sterlet is meant by this term, for Platina calls the eggs of the fish “caviare.” “OVA STIRIONIS CONDITUM QUOD CAUARE UOCANT.” Eloquently he describes his struggle with the changing language. The efforts of this conscientious man, Platina, to get at the bottom of things no matter how trivial they may appear, are highly praiseworthy
He writes “DE STIRIONE. TRAHI PER TENEBRAS NŪC MIHI VIDEOR, QUANDO HORŪ, DE QUIBUS, DEINCEPS DICTURUS SUM, PISCIŪ, NULLUS CERTUS UEL NOMINIS, UEL NATURAE EXISTAT AUTOR. NEGLIGENTIAE MAIORUM & INSCITIAE ID MAGIS, QUÀM MIHI ASCRIBENDUM EST. VTAR EGO NOUIS NOMINIBUS NE DELICATORUM GULAE PER ME DICANT STETISSE, QUO MINUS INTEGRA UTERENTUR UOLUPTATE.”
As for the rest, Platina cooks the sturgeon precisely in our own modern way: namely in water, white wine and vinegar. And: “SALEM INDERE MEMENTO!—don’t forget the salt!”
Compare him with France 350 years later. As for caviare, A. Beauvilliers, in his L’Art du cuisinier, Paris, 1814, treats this “ragoût” as something entirely new; yet Beauvilliers was the leading restaurateur of his time and a very capable cook, save Carême, the best. Beauvilliers has no use for caviare which he calls “Kavia.” Says he: “LES RUSSES EN FONT UN GRAND CAS ET L’ACHETENT FORT CHER [The Russians make a big thing of this and buy it very dearly] CE RAGOUT, SELON MOI, NE CONVIENT QU’ AUX RUSSES—this stew, according to my notion, suits only the Russians or those who have traveled thereabouts.”
Shakespeare, in speaking about “Caviare to the General” apparently was more up-to-date in culinary matters than this Parisian authority. A search of the eight volumes (Vol. I, 1803) of the famous Almanach des Gourmands by Grimod de la Reynière, Paris, 1803, seq., fails to reveal a trace of caviare
A German cook, a hundred years after Platina, Marx Rumpolt in “Ein new Kochbuch, Franckfort am Mayn, bey Johan Feyrabendt, 1587” on verso of folio XCVII, No. 9, gives an exact description of caviare and its mode of preparation. He calls it ROGEN VOM HAUSEN. The HAUSEN is the real large sturgeon, the Russian Beluga from which the best caviare is obtained. Rumpolt, whose book is the finest and most thorough of its kind in the middle ages, and a great work in every respect, remarks that caviare is good eating, especially for Hungarian gentlemen
“... SO ISSET MAN JN ROH / IST EIN GUT ESSEN / SONDERLICH FÜR EINEN VNGERISCHEN HERRN.”
SUCCIDIA a side of bacon or salt pork
Suckling Pig, see PORCELLUS
Sugar and pork, ℞ 151; use of —— in ancient Rome, see SACCARUM
Suidas, writer, p. 11
SUMEN, ℞ 257; —— PLENUM, ℞ 258
Sumptuous dishes, ℞ 285
Sweet dishes, home-made, ℞ 294-6
Sweet MINUTAL, ℞ 168
SYRINGIATUS, ℞ 360
TABLE, adjustable, illustration, p. 138; —— round, id., p. 122
Tacuinus, editor-printer, p. 258; quoted in recipes 8 seq.; Facs. of Title Page, 1503, p. 262; Facs. of opening chapter, p. 232
TAMNIS, —US, TAMINIUS, wild grape
TANACETUM, tansy
Taranto, Tarentum, city, ℞ 165; —ian sausage, ℞ 140; —— Minutal, ℞ 165; see also LONGANO
Taricho, Tarichea, town, ℞ 427, seq.
Taro, dasheen, ℞ 74, 154, 172, 200, 244, 322; see COLOCASIA
Tarpeius, a Roman, ℞ 363
TEGULA, tile for a roof, also a pan, a plate of marble or of copper; Ger. TIEGEL
Tempting Dish of Peas, A ——, ℞ 192
TERENTINA, ℞ 338
Tertullian, writer, p. 3
TESTA, —U, —UM, an earthen pot with a lid, a casserole
TESTICULA CAPONUM, ℞ 166
TESTUDO, TESTA, turtle, tortoise. Platina praises the sea-turtle as good eating
TETRAPES, —US, four-footed animals; title of Book VIII
[299] TETRAPHARMACUM, a course of four dishes, or a dish consisting of four meats. In modern language, a “Mixed Grill,” a “Fritto Misto,” a “Shore-Dinner”
THALASSA, the sea; title of Book IX, treating of fish
Theban ounce, ℞ 3
THERMOPOLIUM, a tavern, specializing in hot drinks
THERMOSPODIUM, a hot-plate, a hot dish carrier, a BAIN-MARIS, illustrations, pp. 72, 90
THINCA, a fish, moonfish (?) “OLIM MENAM APPELLATAM CREDIDERIM”—Platina
Thudichum, Dr., writer, p. 18
THUS, TUS, frankincense, or the juice producing incense, Rosemary (?); also the herb ground-pine, CHAMAEPITYS, ℞ 60
THYMBRIA, savory; see SISYMBRIUM, SATUREIA and CUNILA; also see THYMUS
THYMUS, thyme. Platina describes THYMUS and THYMBRIA 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 extolling the fragrance of less useful plants such as roses and violets
THYNNUS, tunny-fish, ℞ 426, 457-8
Tidbits, p. 285, ℞ 261, seq.; —— of lamb or kid, ℞ 355
TISANA, see PTISANA, ℞ 172-3, 200-1
Title pages, Venice, 1503, p. 262; Lyons, p. 263; Zürich, p. 265; London, p. 267
Toasting, ℞ 129
Tooth-fish, ℞ 157
Torinus, Albanus, editor of the Apicius and Platina
editions of 1541, text, p. 14
—— quoted, ℞ 1, 2,
8, seq., assailed by Lister, see L.
—— facsimile of Title page 1541, p. 220
TORPEDO, —IN, —INE, ℞ 403-4
TORTA, cake, tart; —— ALBA, cheese cake
Toulouse garnish, compared, ℞ 378
TRACTOGALATUS, a dish prepared with milk and paste (noodles, spätzli, etc.); —— PULLUS, a young chicken pie
TRACTOMELITUS, a dish prepared with honey paste; a gingerbread or honeybread composition
TRACTUM, ℞ 181
Traianus, a Roman, ℞ 380; also Traganus, Trajanus
Traube, writer, p. 19
Trimalchio, fictitious character by Petronius, whose “Banquet” is the only surviving description of a Roman dinner, unfortunately exaggerated because it was a satire on Nero, pp. 8, 11
Tripod, illustration, p. 40
TRITICUM, —EUS, —INUS, wheat, of wheat
TROPHETES, erroneously for AËROPTES, Gr. for fowl, title of Book VI
Truffles, ℞ 27, 33, 315-321, 333; cf. TUBERA
TRULLA, any small deep vessel, also a dipper, ladle
TUBERA, “tubers”; TUBER CIBARIUM, —— TERRAE, truffle, a fungus, mushroom growing underground, ℞ 27, 35, 315, seq., 321; T. CYCLAMINOS, “sow-bread,” because swine, being very fond of T. 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
TUCETUM, a delicate dish; particularly a dessert made of prunes
Tunny, fish, ℞ 427, 458, 459; Baby, ℞ 420, 424, 425, 426; Salt, ℞ 427
TURDUS, thrush, ℞ 497
Turkey, probably known to the ancients. See Guinea Hen and Meleagris
Turnover dish, ℞ 129
TURTUR, “turtle” dove, ℞ 218, seq., 498; —— ILLA, young t., an endearing term
TURSIO, TH—, ℞ 145
TYROPATINA, ℞ 301
TYROTARICUS, a dish made of cheese, salt fish, eggs, spices—ingredients resembling our “Long Island Rabbit,” ℞ 137, 143, 180, 439; see TARICA, ℞ 144, 428
UDDER, ℞ 251
UNCIA, ounce, equals 1/12 lb.; also inch, -/12
UNGELLAE, ℞ 251-5 foot
Urbino, Duke of, p. 269
URNA, urn, pitcher, water bucket; —ULA, small vessel; also a liquid measure, containing half of an AMPHORA, of four CONGII, or twelve SEXTARII; see measures
URTICA, nettle; also sea-nettle, ℞ 108, 162
U. S. Dept. of Agr. on Dasheens, ℞ 322
UVA, grape, ℞ 19; Uvam passam Phariam, ℞ 97
Vaerst, Baron von, a writer, pp. 3, 8
Vanilla, ℞ 15
VARIANTES LECTIONES, Apiciana No. 12
Varianus, Varius, Varus, Vardanus, Roman family name, ℞ 245
Varro, a writer, ℞ 70, 307, 396, p. 21
VAS, a vase, vat, vessel, dish, plate; —CULUM, a small v.; —— VITREUM, glass v., ℞ 23
Vasavarayeyam, ancient Sanscrit book, p. 13
Vatican Mss. Apiciana, p. 254, seq., Incipit facsimile, p. 253
Veal Steak, p. 314, ℞ 351, 2; —— Fricassée, ℞ 353, 4
Vegetable Dinner, ℞ 67-9, 71, 145, 188; —— purée, ℞ 103-6; —— peeling of young v., ℞ 66; to keep v. green, ℞ 67, 188; —— and brain pudding, ℞ 131
Vehling, J. D., see Introduction; V. collection, p. 257
Venison, ℞ 339-45
VENTREM, AD ——, ℞ 68, 69, 70, 71; —ICULUM, ℞ 285
VERMICULI, “little worms,” noodles, vermicelli
Vermouth, Roman, French, and Black Sea, different kinds of, ℞ 3, seq.
VERVEX, a wether-sheep, mutton
Vicaire, Georges, bibliographer, p. 18
VICIA, a kind of pulse, vetch
VICTUS, way of life, diet; —— TENUIS, reduced diet
Vinidarius, Excerpts of, pp. 12, 21, 234
VINUM, wine; —— CANDIDUM FACIES, ℞ 8; many technical terms are given to wines, according to their qualities, such as ALBUM, CONDITUM, FUSCUM, NIGRUM, LIMPIDUM, ATRUM, DURUM, FULVUM, SANGUINEM, RUBENS, FIERI, BONUM, DULCE SUAVUM, FIRMUM, SALUBRE, DILUTUM, VAPIDUM, 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. NIGRUM, “black wine,” may be muddy wine in need of clarification; there is some slight doubt about this point. It appears that the vintner 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
VINUM also is any drink or liquor resembling grape wine, any home-made wine fermented or fresh. There is a V. EX NAPIS, —— PALMEUM, —— EX CAROTIS, —— EX MILII SEMINE, —— EX LOTO, —— EX FICO, —— EX PUNCICIS, —— EX CORNIS, —— EX MESPILIS, —— EX SORBIS, —— EX MORIS, —— EX NUCLEIS PINEIS, —— EX PIRIS, —— EX MALIS, (cf. Pliny), resembling our cider, perry, berry wines and other drink or liquor made of fruit, berries, vegetables or seeds
VIOLATIUM and ROSATIUM, ℞ 5, are laxatives; —— ORIGANUM is wine flavored with origany; 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 alchymists of the middle ages
Violet Wine, ℞ 5
Virility, supposed stimulants for, ℞ 307, 410
VITELLINA, VITULINA, calf, veal, ℞ 351-4
Vitellius, emperor, p. 11, ℞ 189, 193, 317
VITELLUS OVI, yolk of egg; also very young calf. “Calf’s sweetbreads”—Danneil
Vollmer, F., editor, commentator, Apiciana No. 21, 23, 27, pp. 13, 18, 19, 273
Vossius, G. J., philologist, on Coelius, p. 266
VULVA, sow’s matrix, womb; —ULA, small v., ℞ 59, 251-54, 256. Was considered a delicacy. Pliny, Martial and Plutarch wrote at length on the subject. The humane Plutarch 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. Pliny, Hist. Nat., VIII, 51; XI, 37, 84, 54; Plutarch’s essay on flesh eating, Martial, Ep. XII, 56 and VII, 19
WEIGHTS. LIBRAE, scale, balance. LIBRA—pound—lb—12 ounces,
equivalent to one AS
UNCIA, an ounce, properly the twelfth part
of any unit, also any small bit
SCRIPULUM, or SCRU—, 1 scruple, 288
to 1 lb.
SELIBRA for SEMILIBRA, half a pound
Theban ounce, cf. ℞ 3
Weighing fluids, ℞ 471
Welsh rabbit, see ZANZERELLA
Whiting, ℞ 419
Wild Boar, ℞ 329, seq., 338; —— sheep, ℞ 348; —— goat, ℞ 346, seq.
Wilson, Dr. Margaret B., collector, cf. Preface, p. 37; cf. Apiciana I, pp. 254, 257; cf. Garum
Wine, fine spiced, ℞ 1; Rose, ℞ 4; —— without roses, ℞ 6; —— Violet, ℞ 5; —— To clarify muddy, ℞ 8; —— New—boiled down, DEFRITUM, ℞ 21; —— sauce for truffles, ℞ 33; —— Palm, ℞ 35; —— of Carica figs, ℞ 55; —— sauce for fig-fed pork, ℞ 259, 260; —— fish, ℞ 479; cf. VINUM
Wine pitcher, illustration, p. 208; —— press, illustration, p. 92; —— storage room in Pompeii, illustration, p. 124; —— Dipper, p. 3; —— Crater, p. 140
Wolf, Rebekka, writer, ℞ 205, seq.
Wolley, Mrs. Hannah, writer, ℞ 52
Woodcock, ℞ 218, seq.
Wood-pigeon, ℞ 218, seq.
Writers, ancient, on food, pp. 3, 4
YEAST, ℞ 16
ZAMPINO, ℞ 338
ZANZERELLA, a “Welsh rabbit.” “CIBARIUM QUOD VULGO ZANZERELLAS UOCANT”—Platina
ZEMA, ZU—, ZY—, a cook pot for general use
[301] ZINZIGER, GINGIBER, ginger; the latter is the better spelling
ZOMORE, ZOMOTEGANON, ZOMORE GANONA, ZOMOTEGANITE—a dish of fish boiled in their own liquor, resembling the modern bouillabaisse, ℞ 153. The GANON, —A, —ITE, is the name of an unidentified fish, the supposed principal ingredient of this fish stew. Cf. Oenoteganon
[End of Index and Vocabulary]
[INDICIS FINIS]
J. Svennung: Untersuchungen zu Palladius und zur lateinischen Fach- und Volkssprache.
“Skrifter utgivna med understöd av Vilhelm Ekmans universitets-fond, Uppsala,” tom. 44, (Uppsala, 1935)
and
De Locis Non Nullis Apicianis Scripsit J. Svennung.
(Särtryck ur Eranos vol. XXXIV) Gotoburgi 1936. Typis descr. Elanders Boktr. A.-B.
[Through the good offices of Dr. Edwardt Brandt, of Munich, the above two commentaries on Apicius were received in the last moment, thanks to the courtesy of the author, Lekto J. Svennung, of Uppsala, Sweden. The first study is a critique of technical terms and colloquialisms as found in Palladius, touching frequently upon Apicius, published in 1935 at Uppsala by the Vilhelm Ekman University Foundation and the other is a reprint of an article on a number of Apician formulae from Eranos, Vol. XXXIV, published at Gothenburg, 1936, by Elander, Ltd.
J. D. V., Chicago, November 30th, 1936.]
(Squib on the margin of an ancient manuscript in the Monastery of St. Gallen, Switzerland)
APICII LIBRI X
QVI DICVNTVR DE OBSONIIS
ET CONDIMENTIS SIUE ARTE
COQVINARIA QVÆ EXTANT
NVNC PRIMVM ANGLICE REDDIVIT PROŒMIO
BIBLIOGRAPHICO ATQVE INTERPRETATIONE
DEFENSIT UARIISQVE ANNOTATIONIBVS
INSTRVXIT ITA ET ANTIQVÆ CVLINÆ
VTENSILIARVM EFFIGIIS EXORNAUIT
INDICEM DENIQVE ETYMOLOGICVM ET
TECHNICVM ARTIS MAGIRICÆ ADIECIT
IOSEPHVS DOMMERS UEHLING
INTRODVCIT FRIDERICVS STARR
{Illustration}
SCHOLA
APITIANA, EX OPTIMIS
QVIBVSDAM
authoribus diligenter
ac nouiter constructa,
authore Polyonimo
Syngrapheo.
ACGESSERE DIALOGI
aliquot D. Erasmi Roterodami,
& alia quædam
lectu iucundissima.
Væneunt Antuerpiæ in ædibus
Ioannis Steelsij.
I. G. 1535.
CAELII APITII
SVMMI ADVLATRICIS MEDICINÆ
artificis DE RE CVLINARIA Libri x. recens
è tenebris eruti, & à mendis uindicati,
typisque summa diligentia
excusi.
PRÆTEREA,
P. PLATINÆ CREMONENSIS
VIRI VNDECVNQVE DOCTISSIMI,
De tuenda ualetudine, Natura rerum, & Popinæ
scientia Libri x. ad imitationem C. APITII
ad unguem facti.
AD HÆC,
PAVLI ÆGINETÆ DE
FACVLTATIBVS ALIMENTORVM TRACTATVS,
ALBANO TORINO
INTERPRETE.
Cum INDICE copiosissimo.
BASILEÆ.
M. D. XLI.
Laseratum Oxyporum Oxygarum digestibile
Oenogarum in tubera Hypotrima Mortaria
¶ Ciminatum in ostrea de conchiliis.
Apicii Celii epimeles Incipit liber primus conditum paradoxum.
Conditi Paradoxi compositio: mellis partes. xv.
in æneum uas mittuntur in præmissis inde sextariis
duobus ut in cocturam mellis uinum decoques.
quod igni lento: & aridis lignis calefactum
comotum ferula dum coquitur.  iii. folii & croci
dragmæ singulæ. dactilorum ossibus torridis quinque hisdem dactilis
uino mollitis intercedente prius suffusione uini de suo modo ac
numero: ut tritura lenis habeatur: his omnibus paratis supermittes
uini lenis sextaria. xviii. carbones perfecto addere duo milia.
¶ Conditum meliromum.
Ulatorum conditum meliromum perpetuum quod subministratur
per uiam peregrinanti. pp tritum cum melle despumato in cupellam
mittis conditi loco. & ad mouendum quantum sit bibendum
tantum aut mellis proferas: aut uinum inferas: sed suaserit non nihil
uini meliromo mittas adiiciendum propter exitum solutiorem.
¶ Absynthium romanum.
Absynthium romanum sic facies. Conditi camerini præceptis
utique pro absynthio cessante: in cuius uicem absynthi
ponthici purgati terembitique unciam thebaicam dabis.
masticis folii. iii. scrupulos senos. croci scrupulos. iii. uini
eiusmodi sextarios. xviii. carbones amaritudo non exigit.
BREVIS PIMENTORUM QUÆ IN DOMO ESSE DEBEANT
UT CONDIMENTIS NIHIL DESIT;
crocum, piper, zingiber, lasar, folium, baca murræ,
costum, cariofilum, spica indica, addena, cardamomum,
spica nardi.
De liquoribus hoc.
mel, defritum, carinum, apiperium, passum.
De nucleis hoc.
nuces maiores nuclos pineos ac midula aballana.
De pomis siccis hoc.
damascena, datilos, uva, passa, granata. hæc
omnia in loco sicco pone ne odorem et virtutem
perdant. Brevis cyborum.
caccabina minore. ii. caccabina fusile. iii. ofellas
garatas. iiii. ofellas assas. v. aliter ofellas.
vi. ofellas graton. vii. pisces, scorpiones
APICII CŒLII
DE
OPSONIIS
ET
CONDIMENTIS,
Sive
ARTE COQUINARIA,
Libri Decem.
Cum Annotationibus
MARTINI LISTER,
è Medicis domesticis Serenissimæ Majestatis
Reginæ Annæ,
ET
Notis selectioribus, variisque lectionibus integris,
Humelbergii, Barthii, Reinesii,
A. van der Linden, & Aliorum,
ut & Variarum Lectionum Libello.
EDITIO SECUNDA.
Longe auctior atque emendatior.
{Decoration}
AMSTELODAMI,
Apud Janssonio-Wæsbergios
MDCCIX.
MS The ARCHETYPUS FULDENSIS. Formerly in the Monastery of Fulda. Probably written prior to the
9th century (now lost) connects to:
1. MS ROME, Vatican Vrbin, 1st 1146, 9th century; and
2. MS, Now in New York City, formerly CHELTENHAM, Bibl. Phillipps 275, 9th century.
The Rome 1146 MS connects to:
1. MS PARIS, lat. 8209, 15th century;
2. MS MUNICH, lat. 756, Critinus, 1459 A.D.; and
3. The GIARRATANO-VOLLMER Edition, Leipzig, 1922.
The Cheltenham 9th century MS connects to:
1. MS MUNICH, lat. 756, Critinus, 1459 A.D.;
2. The HUMELBERG EDITION, Zürich, 1542; and
3. The GIARRATANO-VOLLMER Edition, Leipzig, 1922.
The Paris 15th century MS connects to a series of other editions:
1. MS FLORENCE, Laur. 73.20, 15th century; and MS ROME, Vat., lat 1145, 15th century;
2. MS FLORENCE, Laur. Strozz. 67, 15th cent.; and MS FLORENCE, Ricc. 141, 15th century; and MS
FLORENCE, Ricc. 622, 15th century;
3. MS OXFORD, Bodl. Can. lat. 163, 1490;
4. MS OXFORD, Bodl. Ad. B.110, 15th century;
5. MS CESENA, Bibl. mun., 14th century; and
6. MS ROME, Vat. lat. 6803, 15th century.
This group, in turn, connects to:
1. The LANCILOTUS-SIGNERRE EDITIONS, Milan, 1490(?), 1498; and
2. The BASEGGIO Edition, Venice, 1852.
The group also tentatively connects to:
1. EDITION PRINCEPS, Venice, ca. 1486-1490 from unknown codex (Honterus?); and
2. The TORINUS EDITIONS: Basel-Lyons 1541, from codex found by Torinus.
The 1542 Humelberg edition connects to the LISTER EDITIONS, London 1705, Amsterdam, 1709.
The Lister editions connect to:
1. The SCHUCH EDITIONS, Heidelberg 1867-1874; and
2. The BERNHOLD Editions, 1787-1800.
The Schuch editions additionally connect to:
1. MS PARIS lat. 10318, Apici Excerpta a Vinidario v.i., 8th century;
2. The LANCILOTUS-SIGNERRE editions; and
3. The VEHLING TRANSLATION, Chicago 1926.
The Bernhold editions additionally connect to:
1. The LANCILOTUS-SIGNERRE editions; and
2. The VEHLING TRANSLATION, Chicago 1926.
The Vehling translation additionally connects to:
1. The TORINUS editions;
2. The BASEGGIO edition; and
3. The GIARRATANO-VOLLMER edition.
Antonius mota Ad vulgus.

Ioannes salandus lectori.
Accipe quisquis amas irritamenta palati:
Precepta: & leges: oxigarumq; nouum:
Condiderat caput: & stygias penitrauerat vndas
Celius: in lucem nec rediturus erat:
Nunc teritur dextra versatus Apicius omni
Vrbem habet: & tectum qui perigrinus erat:
Acceptum motte nostro debebis: & ipsi
Immortalis erit gratia: laus & honor:
Per quem non licuit celebri caruisse nepote:
Per quem dehinc fugiet lingua latina situm.
Impressum Mediolani per magistrum Guilermum
Signerre Rothomagensem Anno dni. Mcccclxxxx
viii.die.xx.mensis Ianuarii.
Apitii Celii de re Coquinaria libri decem.
Coquinariæ capita Græca ab Apitio posita hæc sunt.
Epimeles: Artoptus: Cepurica: Pandecter: Osprion
Trophetes: Polyteles: Tetrapus: Thalassa: Halieus.
Hanc Plato adulatricem medicinæ appellat.
CÆLII
APITII, SVMMI
ADVLATRICUS
MEDICINÆ ARTIFICIS,
De re Culinaria libri
Decem.
{Handwriting}
B. PLATINÆ CREMONENSIS
De Tuenda ualetudine, Natura rerum, & Popinæ
scientia Libri x.
PAVLI ÆGINETÆ DE FACULTATIBUS
alimentorum Tractatus,
Albano Torino Interprete.
{Handwriting}
{Decoration}
APVD SEB. GRYPHIVM
LVGVDVNI,
1541.
IN HOC OPERE CONTENTA
APICII CÆLII
DE OPSONIIS ET CONDIMENTIS,
SIVE ARTE COQVINARIA
LIBRI X.
ITEM,
Gabrielis Humelbergij Medici, Physici
Isnensis in Apicij Cælij libros X.
Annotationes.
TIGVRI IN OFFICINA
Froschouiana. Anno,
M. D. XLII.
{Handwriting}
{Signature: Johannes Baptista Bassus.}
APICIANA
APICII CŒLII
DE
OPSONIIS
ET
CONDIMENTIS,
Sive
Arte Coquinaria,
Libri Decem.
Cum Annotationibus Martini Lister,
è Medicis domesticis serenissimæ Majestatis
Reginæ Annæ.
ET
Notis selectioribus, variisque lectionibus integris,
Humelbergii, Caspari Barthii,
& Variorum.
LONDINI:
Typis Gulielmi Bowyer. MDCCV.
Hujus Libri centum & viginti tantum
Exemplaria impressa sunt impensis infrascriptorum.
Tho. Lord A.B. of Canterbury.
Ch. Earl of Sunderland.
J. Earl of Roxborough, Principal Secretary of State for Scotland.
J. Lord Sommers.
Charles Lord Hallifax.
J. Lord Bishop of Norwich.
Ge. Lord Bishop of Bath and Wells.
Robert Harley Speaker, and Principal Secretary of State.
Sir Richard Buckley, Baronet.
Sir Christopher Wren.
Tho. Foley, Esq;
Isaac Newton, Esq; President of the Royal Society.
William Gore, Esq;
Francis Ashton, Esq;
Mr. John Flamstead, Ast. Reg.
John Hutton, }
Tancred Robinson, } M. D. D.
Hans Sloane. }
LIBRO COMPLETO···
SALTAT SCRIPTOR
PEDE LAETO······}
Transcriber's 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 vii—FRONTISPIECE amended to FRONTISPICE—"13 FRONTISPICE, Lister Edition ..."
Page 5—predeliction amended to predilection—"... nor did he indulge in that predilection for ugly detail ..."
Page 9—Minturæ amended to Minturnæ—"... living chiefly at Minturnæ, a city of Campania, ..."
Page 11—departmentized amended to departmentalized—"... were departmentalized to an astonishing degree ..."
Page 11—indispensible amended to indispensable—"These indispensable books are simply wanting in our book ..."
Page 15—Pommerania amended to Pomerania—"... Sweden, Holstein, Denmark, Friesland, Pomerania still observes Apicius rules ..."
Page 20—fallability amended to fallibility—"... how each new copy by virtue of human fallibility or self-sufficiency ..."
Page 22—salt amended to salted—"The fish, intestines and all, was spiced, pounded, fermented, salted, strained and bottled ..."
Page 23—an amended to a—"May it be a sturdy one, and let its owner beware."
Page 24—prodiguous amended to prodigious—"His culinary procedures required a prodigious amount of labor ..."
Page 26—insiduousness amended to insidiousness—"Even the most ascetic of men cannot resist the insidiousness of spicy delights ..."
Page 27—appeite amended to appetite—"... having our appetite aroused at the very perusal ..."
Page 28—devine amended to divine—"... the experienced practitioner will be able to divine correct proportions, ..."
Page 32—compote amended to compôte—"... oyster cocktail, poultry and compôte, goose with apple ..."
Page 36—mummyfied amended to mummified—"... that Apicius is not a mummified, bone-dry classic ..."
Page 58—EPIMLES amended to EPIMELES—"EXPLICIT APICII EPIMELES LIBER PRIMUS"
Page 64—feasable amended to feasible—"... such as we here suggest would be entirely feasible ..."
Page 70—CIRELLOS amended to CIRCELLOS—"[65] ROUND SAUSAGE CIRCELLOS ISICIATOS"
Page 77—popularily amended to popularly—"... chestnuts and potatoes, popularly known as “Chinese potatoes” ..."
Page 89—acccordance amended to accordance—"... Procedure quite in accordance with modern practice."
Page 89—omitted [1] added to beginning of note in recipe 121.
Page 89—114 amended to 115 (twice)—"... (Cf. ℞ No. 115) ..." and "... Spondyli uel fonduli (℞ Nos. 115-121) does belong to Book II ..."
Page 96—Carthusians amended to Carthusian—"... those delightful creations by the Carthusian monks ..."
Page 102—act amended to fact—"... a fashion which, as a matter of fact still survives in the Orient, ..."
Page 110—glace amended to glacé—"... the œnogarum taking the place of our meat glacé."
Page 110—vexacious amended to vexatious—"Another interpretation of this vexatious formula ..."
Page 116—indispensible amended to indispensable—"... both of which are indispensable to modern cookery."
Page 117—166 amended to 165—"* Cf. ℞ No. 165."
Page 122—illustrations amended to illustration—"This is a good illustration of and speaks well for ..."
Page 129—forcements amended to forcemeats—"... any fine forcemeats, cut into or cooked in tiny dumplings."
Page 150—Dan. amended to Dann.—"Dann. takes this literally, but navo (navus) here ..."
Page 151—omitted [1] added to beginning of note in recipe 243.
Page 154—APERATURE amended to APERTURE—"... EMPTY IT THROUGH THE APERTURE OF THE NECK ..."
Page 162—TID BITS amended to TID-BITS—"TID-BITS, CHOPS, CUTLETS"
Page 164—Worchestershire amended to Worcestershire—"... some of the commercial sauces made principally in England (Worcestershire, etc.), ..."
Page 166—Gell. amended to Goll.—"... Cupedia (Plaut. and Goll.), nice dainty dishes, ..."
Page 172—cates amended to cakes—"Dulcia, sweetmeats, cakes; ..."
Page 173—128 amended to 129 and 142 amended to 143—"... or else it is a nut custard, practically a repetition of ℞ Nos. 129 and 143."

Page 193—Dan. amended to Dann.—"Dann. thinks laureatus stands for the best, ..."
Page 193—it's amended to its—"... it is possible that the kid was cooked with its mother’s own milk."
Page 198—councellor amended to counsellor—"Celsinus was counsellor for Aurelianus, the emperor."
Page 204—EXLIXUM amended to ELIXUM—"ALITER LEPOREM ELIXUM"
Page 213—15 amended to 14—"[3] Cf. No. 14 for the keeping of oysters."
Page 228—2 amended to 3—"[2] Cf. note 3 to ℞ No. 448."
Page 228—preceeds amended to precedes—"... this formula precedes the above."
Page 231—act amended to fact—"... as a matter of fact, stands for pepper, ..."
Page 236—CARDAMON amended to CARDAMOM—"... INDIAN SPIKENARD, ADDENA [3], CARDAMOM, SPIKENARD."
Page 236—FENNELL amended to FENNEL—"... CELERY SEED, FENNEL SEED, LOVAGE SEED, ..."
Page 253—XVII amended to XVIII—"Munich, XVIII"
Page 255—Cesna amended to Cesena—"Cesena, bibl. municip., 14th century."
Page 255—phases amended to phrases—"... and failed to understand some phrases of it."
Page 258—Pennel amended to Pennell—"The Pennell collection was destroyed by a flood in London ..."
Page 258—Epimelels amended to Epimeles—"... Græca ab Apitio posita hæc sunt || Epimeles, ..."
Page 277—Southerwood amended to Southernwood—"ABROTANUM, ... or, according to most Southernwood."
Page 277—Attich amended to Attic—"... a small measure, equivalent to 15 Attic drachms"
Page 278—fewerfew amended to feverfew—"AMACARUS, sweet-marjoram, feverfew"
Page 279—Baracuda amended to Barracuda—"Barracuda, a fish, ℞ 158"
Page 279—COLOSASIUM amended to COLOCASIUM—"Beans ... —— “Egyptian,” see COLOCASIUM"
Page 279—orrage amended to orage—"... the arrack or orage, also spinach, according to ..."
Page 279—omitted ℞ added—"BUBULA, Beef, flesh of oxen, p. 30, ℞ 351, 352"
Page 280—forno amended to Forno—"... with our illustrations of the Casa di Forno of Pompeii ..."
Page 280—Caviar amended to Caviare—"Caviare, see STYRIO"
Page 282—mussle amended to mussel—"... any hollow vessel resembling a mussel shell ..."
Page 283—maitre amended to maître—"... to the PRINCEPS COQUORUM, the “maître d’hôtel” of the establishment ..."
Page 284—tumeric amended to turmeric—"CURCUMA ZEODARIA, turmeric"
Page 284—Destillation amended to Distillation and entry moved to proper place in the Index—"Distillation, see Vinum"
Page 286—illustratios amended to illustrations—"... on which the CRATICULA stood. Cf. illustrations, p. 182"
Page 287—Passianus amended to Passenianus—"Hare, ... —— smoked Passenianus, ℞ 389 ..."
Page 289—destillate amended to distillate—"... the juice or distillate of the herb by that name, ..."
Page 289—LIQORIBUS amended to LIQUORIBUS—"LIQUORIBUS, DE, p. 370"
Page 290—indispensible amended to indispensable—"... grown in Italy at his time, that are so indispensable ..."
Page 290—dog-brier amended to dog-briar—"... namely the hip, dog-briar, or eglantine is made into dainty confections ..."
Page 292—omitted page number added to entry for oval pan—"Oval pan, illustration, p. 159"
Page 294—forcement amended to forcemeat—"Pork ... —— forcemeat, ℞ 366"
Page 296—destillate amended to distillate—"... distillate from the joints of the bamboo or sugar cane, ..."
Page 297—SESESIL amended to SESELIS—"SESELIS, SEL, SIL, hartwort, kind of cumin"
Page 297—SISYMBRUM amended to SISYMBRIUM—"SISYMBRIUM, water cress"—and entry moved from following entry for SITULA to preceding it.
Page 297—Sternajola amended to Sternajolo—"Sternajolo, writer, Apiciana, No. 28, p. 273"
Page 299—omitted p. added—"Title pages, Venice, 1503, p. 262; ..."
Page 300—Rebecca amended to Rebekka—"Wolf, Rebekka, writer, ℞ 205, seq."
Page 300—Wooley amended to Wolley, and entry moved to correct place in index—"Wolley, Mrs. Hannah, writer, ℞ 52"
The following have also been noted:
The author has consistently used minuscle rather than minuscule when referring to manuscript. Since it appears deliberate, it has been preserved as printed.
Page 9 has a word obscured—"one of three known famous —— bearing that name". Another source of the text has the word as ‘eaters’, so the same has been used here.
Page 23 has a reference to a "modern" sauce, A I. 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 49—note to recipe 13 reads, "Exactly as we today with fried herring and river lamprey". It is possible that it should read "as we do today", but has been left as printed.
Page 151—recipe 241 has a note 1, but no marker in the text.
Page 166—recipe 275 has a marker for note 1, but no note with that number.
Page 172—Note 1 to recipe 294 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 175—recipe 305 has a marker for note 2, but no note with that number.
Page 189—recipe 351 has a marker for note 2, but no note with that number.
Page 211—recipe 405a has a marker for note 2, but no note with that number.
Page 226—there is no title for recipe 445.
Page 230—there is no Latin translation provided for the heading "EEL".
Page 243—recipe 481 is titled "FISH STEWED IN WINE", but does not mention wine anywhere in the recipe itself.
Page 284—contained incorrectly placed index entries for CLIBANUS, CNICOS and CNISSA (following COXA). These have been moved to the correct place.
Page 291—the index entry for Morsels also seems to have had the recipe references (309, seq.) for Morels included; this has been preserved as printed.
Page 291—contained incorrectly placed index entry for Mullet (following MUSTUM). This has been moved to the correct place.
Page 292—in the subentry for OLUS (OLUS AND CAULUS), there is an ℞ but no number.
Alphabetic links have been added to the index for ease of navigation.
End of Project Gutenberg's Cooking and Dining in Imperial Rome, by Apicius *** END OF THIS PROJECT GUTENBERG EBOOK COOKING IN IMPERIAL ROME *** ***** This file should be named 29728-h.htm or 29728-h.zip ***** This and all associated files of various formats will be found in: http://www.gutenberg.org/2/9/7/2/29728/ Produced by David Starner, Sam W. and the Online Distributed Proofreading Team at http://www.pgdp.net Updated editions will replace the previous one--the old editions will be renamed. Creating the works from public domain print editions means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm concept and trademark. 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- Promote the ongoing mission to create better care
- Improve population health
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Each S&I Initiative is composed of a well-defined challenge and solution. The initiatives are created through a rigorous development cycle process, which includes:
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- Standards Harmonization
- Testing
- Pilots
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--- layout: post title: Having fun with robots on the Intertubes tags: - Web status: publish type: post published: true meta: _edit_last: '451289' --- The British rail system has deployed a web based interactive robot, called Lisa, to help people with rail travel enquiries. Much innocent fun can be had if you are not busy. For example...
 Lisa says: I'm not a Train Spotter. But I do have some guidelines for railway enthusiasts, if you'd like to take a look? You asked: Does it include how to avoid dressing in an anorak? Lisa says: I'm afraid my specialty is travelling by train and I cannot answer questions about clothing. You asked: But I need to meet girls and want help on how to dress Lisa says: If you let the Train Operating Company know you'll need assistance in advance (ideally, 24 hours before), they can usually arrange for staff to meet you at your departure station, accompany you to the train and see you safely on board.


--- title: Braverman and Shaffer 2010 keywords: fastai sidebar: home_sidebar summary: "Full replication" description: "Full replication" nb_path: "34_braverman2010.ipynb" ---
This notebook attempts to reproduce the two tables found in Braverman and Shaffer's 2010 paper on behavioural markers for high-risk internet gambling. To get started, download the data titled 'How Do Gamblers Start Gambling: Identifying Behavioural Markers for High-risk Internet Gambling' through the link below - you'll need the text files under 'Raw Dataset 2' and 'Analytic Dataset';
File names: RawDataSet2_DailyAggregation.txt and AnalyticDataSet_HighRisk.txt
Data description above implies RawDataSet2 contains actual betting data for players for the duration of the study, when it appears to only include a maximum of 31 days of betting data. This means the AnalyticDataSet cannot be faithfully reproduced using the raw data alone as the analytic data incudes full-duration behavioural measures (see final cell).
The trajectory
measure calculated here disagrees with the analytic data set, it specifically shows more extreme values for the gradient of the stakes. The reason for this issue is described below.
With the data downloaded, the first step is to import gamba, run the cell below to get started;
import gamba as gb
With gamba ready, we need to load in both the analytic and raw data sets from the link above - we need to recreate the analytical data set from the raw data;
raw_data = gb.data.read_csv('RawDataSet2_DailyAggregation.txt', delimiter='\t', parse_dates=['TimeDATE'])
analytic_data = gb.data.read_csv('AnalyticDataSet_HighRisk.txt', delimiter='\t')
print('raw data loaded:', len(raw_data))
print('analytic data loaded:', len(analytic_data))
At this point, the data can be prepared for use in the gamba library. This can be done with the purpose-built prepare_braverman_data
method in the gamba.data
module;
all_player_bets = gb.data.prepare_braverman_data('RawDataSet2_DailyAggregation.txt')
Now for the start of the study's replication - we begin by calculating the measures reported in the paper which include intensity, frequency, variability, trajectory, sum of stakes, total number of bets, average bet size, duration of account betting, and the net loss incurred for each player. These are all included in the calculate_braverman_measures
method in the gamba.measures
module;
measures = gb.measures.calculate_braverman_measures(all_player_bets) # this method saves them to a file called 'gamba_braverman_measures.csv'
measures.sort_values('player_id', inplace=True) # lets sort them by ID and display the first 3;
display(measures.head(3))
As a sanity check, we can display the original measures calculated for the three players above (after renaming the columns to more intuitive ones);
players = measures['player_id'].values[:3] # get only the first 3 values (those above)
display(analytic_data.head(3))
analytic_data['average_bet_size'] = analytic_data['p2sumstake'] / analytic_data['p2sumbet']
original_analysis = analytic_data[['UserID','p2bpd1m','p2totalactivedays1m','p2stakeSD1m','p2stakeSlope1m','p2sumstake','p2sumbet','average_bet_size','p2intvday','p2net']]
original_analysis.columns = ['player_id','intensity','frequency','variability','trajectory','sum_of_stakes','total_num_bets','average_bet_size','duration','net_loss']
original_analysis.sort_values('player_id', inplace=True) # after changing the column names, sort them by player ID (as above)
display(original_analysis.head(3))
This is a little puzzling as some of the measures align, yet others such as total_num_bets
and duration
appear to be underestimates compared to the original analysis, the trajectory
measure also appears more extreme. To find out what's causing this difference, we can explore the duration of the data in the raw data set;
raw_data = gb.data.read_csv('RawDataSet2_DailyAggregation.txt', delimiter='\t', parse_dates=['TimeDATE'])
all_player_ids = set(list(raw_data['UserID']))
max_duration = 0
for player_id in all_player_ids:
player_bets = raw_data[raw_data['UserID'] == player_id].copy()
player_bets.rename(columns={'TimeDATE':'bet_time'}, inplace=True)
duration = gb.measures.duration(player_bets)
if duration > max_duration:
max_duration = duration
print('unique players found:', len(all_player_ids))
print('maximum duration found:', max_duration)
The raw data contains a maximum of 31 days of betting data per player, therefore the analytic data set cannot be completely reproduced using the raw data alone, hence the original analytic data will be taken forward as opposed to an exactly replicated data set.
This means that as we cannot compute the measures exactly, the next best thing is to verify the accuracy of the clustering described in the paper, we can do this using the k_means
functions from gamba's clustering module;
This next cell aims to recreate the k-means method described on page 3 of the paper, under the heading Statistical analysis;
standardised_measures_table = gb.measures.standardise_measures_table(original_analysis)
clustered_data = gb.machine_learning.k_means(standardised_measures_table, clusters=4, data_only=True)
gb.machine_learning.describe_clusters(clustered_data)
The random initialisation of the k-means algorithm means that it is unlikely to exactly reproduce any previous k-means clusters on the data. This is a problem for exact replication, but, we can be sure that the algorithm is being applied and that clusters are being identified based on the descriptions above.
Note: this can be fixed by seeding probabilistic algorithms in the future!
What to do with this information is the next question, and as the raw data to analytic data attempt above showed some discrepancies, it's impossible to exactly replicate this particular study (as with other types of probabilistic analyses).


Constructs that are counted and totaled:
Service
Data cache
Persistence unit
Message queues
Processes
Networks
Both microservices architecture and SOA are considered servicebased
architectures, meaning that they are architecture patterns that
place a heavy emphasis on services as the primary architecture component
used to implement and perform business and nonbusiness
functionality. Although microservices and SOA are very different
architecture styles, they share many characteristics.
One thing all service-based architectures have in common is that
they are generally distributed architectures, meaning that service
components are accessed remotely through some sort of remoteaccess
protocol - for example, Representational State Transfer
(REST), Simple Object Access Protocol (SOAP), Advanced Message
Queuing Protocol (AMQP), Java Message Service (JMS), Microsoft
Message Queuing (MSMQ), Remote Method Invocation (RMI),
or .NET Remoting
Distributed architectures offer significant
advantages over monolithic and layered-based architectures, including
better scalability, better decoupling, and better control over
development, testing, and deployment.
Components within a distributed
architecture tend to be more self-contained, allowing for
better change control and easier maintenance, which in turn leads to
applications that are more robust and more responsive.
Distributed
architectures also lend themselves to more loosely coupled and
modular applications.


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new ScapeField(options)
The container for all information about an area.
Parameters:
| Name | Type | Description | |||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
options |
object | Various options for the ScapeField being created.
|
Methods
-
addGroundHeight(x, y, z)
-
Add a claim that the ground height is
z
at pointx
,y
. If you call this, remember to eventually call calcGroundHeights after so ground heights get extrapolated across the entire Field.Parameters:
Name Type Description x
Number X coordinate of this ground height record
y
Number Y coordinate of this ground height record
z
Number the height of the ground at position
x
,y
-
addGroundHeights(heightList, replace)
-
Add a list of claims of the ground height at various points. Unlike addGroundHeight, this method will re-extrapolate ground heights across the Field (so you don't need to call calcGroundHeights yourself).
Parameters:
Name Type Description heightList
Array A list of objects. Each element must have
x
,y
, andz
properties.replace
Boolean If a truthy value is supplied, this method will discard existing height claims before adding these ones. If false or unsupplied, these new claims will be added to the existing ones.
-
addGroundStack()
-
Add a ground stack at x,y, starting at height z. The stack is an array of two-element arrays with a Material and a depth number, like this: [ [Material.leafLitter, 0.3], [Material.dirt, 3.5], [Material.stone, 4] ] That puts a leaflitter layer 0.3 units deep on a 3.5-unit deep dirt layer, which is on a stone layer. If the final layer's depth is zero, that layer is assumed to go all the way to minZ. If you call this, remember to calcGround() after.
-
addGroundStacks(replace)
-
Add additional ground stacks to the field's ground stacks. The groundList is an array of data objects. Each object needs x, y and z properties, and a 'stack' property, each matching the corresponding arg to addGroundStack.
Parameters:
Name Type Description replace
boolean if replace is truthy, discard existing ground points first.
-
addItems(itemList, replace)
-
Add a list of items to the scape at various points. Unlike addItem, this method will re-position items across the Field (so you don't need to call calcItems yourself).
Parameters:
Name Type Description itemList
Array A list of items. Each element must have
x
,y
, anditem
properties.replace
Boolean If a truthy value is supplied, this method will discard existing height claims before adding these ones. If false or unsupplied, these new claims will be added to the existing ones.
-
buildBlocks(scene)
-
builds block meshes for display in the provided scene. This is generally called by the ScapeScene object when you give it a ScapeField, so you won't need to call it yourself.
Parameters:
Name Type Description scene
ScapeScene the ScapeScene that will be displaying this ScapeField.
-
buildItems(scene)
-
builds item meshes for display in the provided scene. This is generally called by the ScapeScene object when you give it a ScapeField, so you won't need to call it yourself.
Parameters:
Name Type Description scene
ScapeScene the ScapeScene that will be displaying this ScapeField.
-
calcGroundHeights()
-
(re)calculate the ground height. You need to call this if you add ground height claims one at a time using addGroundHeight.
-
calcGroundStacks()
-
(re)calculate the ground stacks. You need to call this if you add ground stacks one at a time using addGroundStack.