Tag Archives: Isaac Iudaeus de diaetis

A Salernitan Meal

Posted on 22 April 2024 by carlton_bach

We had this meal on Easter Saturday, so it is about time I got around to posting it. Dishes mostly based on descriptions in de diaetis, the 11th-century Latin text from Salerno. Our main dish was chicken slowly cooked with … Continue reading →

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Siculo-Norman Snack Beans

Posted on 3 April 2024 by carlton_bach

I am still not finished writing up the fish feast we had on Good Friday, but here is a small thing I tried out on Saturday with our Sicilian Norman supper. It is based on a passage in Isaac Iudaeus … Continue reading →

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Apple-filled Apples

Posted on 26 October 2023 by carlton_bach

A set of three recipes from the Mondseer Kochbuch that all depend on the same filling: 92 Filled apples If you wish to prepare filled apples, take good tart apples and peel them cleanly. Cut them in slices (I think … Continue reading →

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Experiments from de diaetis

Posted on 12 March 2022 by carlton_bach

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 →

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Mushrooms – and the translation is up

Posted on 2 March 2022 by carlton_bach

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 →

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Aubergines according to de diaetis

Posted on 1 March 2022 by carlton_bach

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

Posted on 28 February 2022 by carlton_bach

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

Posted on 27 February 2022 by carlton_bach

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

Posted on 26 February 2022 by carlton_bach

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

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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