Tag Archives: 11th century

Eleventh-century baked apples

Posted on 25 February 2022 by carlton_bach

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

Posted on 24 February 2022 by carlton_bach

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

Posted on 23 February 2022 by carlton_bach

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

Posted on 22 February 2022 by carlton_bach

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

Posted on 21 February 2022 by carlton_bach

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

Posted on 20 February 2022 by carlton_bach

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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Cooking advice from the School of Salerno

Posted on 19 February 2022 by carlton_bach

We are still not done with Ishaq b Sulaiman al-Israili (…) There are two kinds of fires: One is for roasting and baking (panificandum), the other is for boiling and cooking in vessels (elixandum et coquendum). As to the the … Continue reading →

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Miripsae and how to rectify foods

Posted on 18 February 2022 by carlton_bach

We are still with Ishaq b. Sulaiman Israili Cap lxv of miripsae, that is salsamenta The purpose of miripsae is threefold: For when foods are cold, and by their nature hard in penetrating the veins, those must be made subtle … Continue reading →

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Cooking meat the Salernitan way

Posted on 17 February 2022 by carlton_bach

More from Ishaq b. Sulaiman al-Israili via Constantinus Africanus Whoever wishes to prepare meats whose humors are illaudible such as meats of excessive fatness, it is well if they are strewn with much salt and placed by the fire for … Continue reading →

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How to cook eggs in Norman Sicily

Posted on 16 February 2022 by carlton_bach

Today, I am starting on a new source: Constantinus Africanus’ 11th-century Salernitan translation of Ishaq b. Sulaiman al-Israili’s dietetics. This is not without its problems. I do not really know how much the translator changed and how much later copyists … Continue reading →

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