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Tag Archives: Isaac Iudaeus de diaetis
A Salernitan Meal
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
Siculo-Norman Snack Beans
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
Apple-filled Apples
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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Tagged 15th century, Isaac Iudaeus de diaetis, kuchenmaistrey, Mondseer Kochbuch, parallel
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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