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Tag Archives: Isaac Iudaeus de diaetis
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
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
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
Cooking advice from the School of Salerno
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
Miripsae and how to rectify foods
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
Cooking meat the Salernitan way
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
How to cook eggs in Norman Sicily
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