Tag Archives: 11th century

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

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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

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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

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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

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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

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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

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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

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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

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Legumes according to Constantinus Africanus

We are not done with Ishaq b. Sulaiman al-Israili yet. About legumes – and again, we have almost recipes. (…) Some cook them (beans) in water, and some roast them by the fire. Those (beans) that are cooked in water … Continue reading

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Preparing poultry according to Isaac Iudaeus

More from Ishaq b Sulaiman al-Israili, though these instructions are sadly quite fragmented. Almost everything the text says about poultry is theoretical, but some ingredient lists are in there: …The first (e.g. capons, pigeons, partridges), if they are eaten cooked … Continue reading

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