Tag Archives: Isaac Iudaeus de diaetis

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 →

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 →

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 →

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 →

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 →