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Tag Archives: 11th century
Experiments from de diaetis
Today, I had the opportunity to try out a few recipes from Constantinus Africanus’ translation of Isaac Iudaeus’ de diaetis, and they turned out quite good. The meal was an unmitigated success. The choice of recipes started with a meat … Continue reading
Mushrooms – and the translation is up
This is the last from de diaetis p. 471 of mushrooms Mushrooms are cold and moist in the third degree, which bears witness to their moisture and softness. They are of two kinds, the deadly ones and those that are … Continue reading
Aubergines according to de diaetis
I was firmly convinced that had to be a description of Middle Eastern practice because aubergines were long considered a novelty even there, but it is one of the places that mention pork. I guess they could have been widespread … Continue reading
Cooking fish according to de diaetis
A short entry today, it’s been a long day p. 556 of fish (…) The diversity of fish according to the manner of their cooking is multiply divided. They are eaten roasted or fried in oil, or cooked with oil … Continue reading
de diaetis on boiled greens
Not a recipe as such, but again, tantalising pointers. Ishaq b. Sulaiman al-Israili via Constatinus Africanus. p. 450 of lettuces (…) They are more suited for eating cooked than raw, (…) p. 453 of endives (endivia) (…) if they are … Continue reading
Root vegetables à la Salerno
More from de diaetis: of rapa (beet or turnip) (…) Therefore they are useful if cooked two times, and both cooking waters discarded, and the third time cooked with very fat meat. (…) of radishes (…) Eaten as a food, … Continue reading
Eleventh-century baked apples
and quinces and pears. I always wondered why filled roasted apples were so common in the recipe corpus. This seems a likely origin point. of apples (…) And thus it is good to eat the juice that is pressed from … Continue reading
Gourds according to Isaac Iudaeus
Starting on fruit and vegetables now – almost a recipe here. of gourds (…) It is better for cholerics if they are served thus: they are cooked in the juice of quinces or pomegranates or sour grapes, or seasoned with … Continue reading
Nuts according to Constantinus Africanus
Just a few snippets today. We get to more recipe-like things again starting tomorrow. of chestnuts (…) and to relieve their harm, and if they are very stiptic, it is good to roast them so that their body is rarified. … Continue reading
Isaac Iudaeus on bread and baking
Still more from Ishaq b. Sulaiman al-Israili, and this is an interesting section Of the diversity of flours according to their milling The diversity of flours according to their milling is fourfold: There is the soft kind that is perfectly … Continue reading