Chapter XXI: Book X: The Fisherman 1 (4)

OMENTUM, caul, the abdominal membrane, used for sausage-making or to
wrap croquettes (kromeskis) which then were OMENTATA, {Rx} 43, 47

Onions, {Rx} 304-8

OPERCULUM, a cover, lid, or dish with a cover

Opossum, {Rx} 396

ORIGANUM MARJORANA, marjoram; ---- origany; ---- VINUM, wine
flavored with O.

ORYZA, rice, rice flour; see RISUM

OSPREON, OSPREOS, OSPRION, legumes, Title of Book V

Ostia, town, harbor of Rome; the OFFELLAE OSTIENSIS, {Rx} 261, are
the ancient "Hamburgers"; this seems to confirm the assumption that
the population of sea-port towns have a preference for meat balls

OSTREA, oyster, {Rx} 15, 410; --RIUM, oyster bed or pit, or place
for keeping oysters

Ostrich, {Rx} 210-11

Oval pan, illustration, p. 159

Oval service dish, p. 43

Oven, ancient bakery in Pompeii, illustration, p. 2

OVIS SYLVATICA, OVIFERO, wild sheep, {Rx} 348-50

OVUM, egg; OVA SPHONGIA EX LACTE, {Rx} 302

OXALIS, sorrel

OXALME, acid pickle, vinegar and brine

Oxford Mss., Apiciana X, XI

OXYCOMIUM, pickled olive

OXYGALA, curdled with curds

OXYGARUM, vinegar and GARUM, which see, {Rx} 36, 37

OXYPORUS, easily digested, {Rx} 34

OXYZOMUM, seasoned with acid, vinegar, lemon, etc.

Oyster sauce, CUMINATUM, {Rx} 41

Oysters, how to keep, {Rx} 14, 410, 411
---- shipped by Apicius, p. 10

P

PALLACANA CEPA, shallot, young onion; cf. CEPA

Pallas Athene Dish, The Great, illustration, p. 158

PALMA, PALMITA, palm shoots

PALUMBA, wood pigeon, {Rx} 220

Pan with decorated handle, p. 73

Panada, {Rx} 127

PANAX, PANACEA, the herb all-heal; it contains a savory juice like
LASER and FERULA

PANDECTES, --ER, a book on all sorts of subjects; Title of Book IV

PANIS, bread, PICENTINUS, {Rx} 126

Pans, kitchen, see illustrations, pp. 155, 159

Pap, {Rx} 172-3, 182

PAPAVER, poppy-seed; ---- FICI, fig-seed

PARADOXON, CONDITUM, {Rx} 1

Parboiling, {Rx} 119

Paris Mss., Apiciana III, IV

Parrot, {Rx} 231-2

Parsnips, {Rx} 121-3

PARTHIA, {Rx} 191, 237, 364; a country of Asia

Partridge, {Rx} 218, seq., 499

Passenius, --anus, an unidentified Roman, {Rx} 389

PASSER, a sea-fish, turbot; also a sparrow which Platina does not
recommend for the table

PASSUM, raisin wine

PASTINACA, --CEA, parsnip, carrot, {Rx} 121-3; also a fish, the
sting-ray

Pastry, absent, p. 43

PATELLA, a platter or dish on which food was cooked and served,
corresponding to our gratin dishes; a dish in general. In this sense
it is often confused with PATINA, which see, so that it has become
difficult to distinguish between the two terms
---- THIROTARICA, {Rx} 144; ---- ARIDA, {Rx} 145; ---- EX
OLISATRO, {Rx} 145a; ---- SICCA, {Rx} 145

PATELLARIUS, pertaining to a PATELLA; also one who makes or sells
dishes, and, in the kitchen, also a dishwasher; cf. PATINARIUS

PATINA, PATENA, a pot, pan, dish, plate; also food, eating, a dish,
or cookery in general in which sense it corresponds to our
"cuisine"

PATINARIUS, a glutton, gormandizer, also a pile of dishes, also
the craftsman who makes and the merchant who sells dishes as well as
the scullion who washes them

PATINA APICIANA, {Rx} 141; ---- APUA, {Rx} 138-9, 146; ---- DE
ASPARAGIS, {Rx} 132-33; ---- DE CYDONIIS, {Rx} 163; ---- EX LACTE,
{Rx} 140; ---- EX LARIDIS ET CEREBELLIS, {Rx} 147; ---- FRISILIS,
{Rx} 131; ---- EX RUSTICIS, {Rx} 134; ---- DE ROSIS, {Rx} 136;
---- DE LACERTIS, {Rx} 152; ---- DE LUPO, {Rx} 158; ---- DE
PERSICIS, {Rx} 160; ---- EX URTICA, {Rx} 162; ---- EX SOLEIS,
{Rx} 154; ---- EX PISCIBUS, {Rx} 155-7, 486; ---- MULLIS, {Rx} 148;
---- QUIBUSLIBET, {Rx} 149; ---- ALIA PISCIUM, {Rx} 150; ----
SOLEARUM EX OVIS, {Rx} 487; ---- QUOTIDIANA, {Rx} 122, 142; ----
VERSATILIS, {Rx} 129, 143; ---- ZOMORE, {Rx} 153; ---- DE PIRIS,
{Rx} 161; ---- DE SORBIS, {Rx} 159; ---- DE SAMBUCO, {Rx} 135;
---- DE CUCURBITIS, {Rx} 137

PAVO, peacock, {Rx} 54

Peaches, a dish of, {Rx} 160

Peacock, Book VI, {Rx} 54

Pears, {Rx} 22, 161

Peas, p. 247, {Rx} 185-6, 190-2; ---- a tempting dish of, {Rx} 192;
---- Indian, {Rx} 187; ---- purée of peas, cold, {Rx} 188; ---- or
beans à la Vitellius, {Rx} 189, 193; ---- in the pod, Apician style,
{Rx} 194-6; ---- in the pod à la Commodus, {Rx} 197; purée of peas
with brains and chicken, {Rx} 198

PECTINE, scallop, {Rx} 52

Peeling young vegetables, {Rx} 69

PELAMIS, young tunny, {Rx} 426, 444

Pennell, Elizabeth R., writer, pp. 17, 18, 257-58

PEPON, a kind of gourd, melon or pumpkin, {Rx} 85

Pepper, {Rx} 1; ---- for other spices, {Rx} 143, 177, 295, seq.

PERCA, perch, {Rx} 446

Perch, {Rx} 446

PERDICE, IN, {Rx} 218

PERDRIX, partridge, {Rx} 218, seq., 499

PERNA, ham; pork forequarter or hindquarter, {Rx} 287, 288
---- APRUGNA, {Rx} 338

PERSICUM, peach, {Rx} 29, 160; --US, peach-tree

Persons named in recipes, pp. 11, 21

PETASO, fresh ham, hind leg of pork, {Rx} 289

Petits pois à la française, {Rx} 185

Petits salés, {Rx} 41, 147, 149, 150, 151

Petronius Arbiter, writer, pp. 3, 7, 11, 15

PETROSELINUM, parsley

PHARIAM, UVAM PASSAM, {Rx} 197

PHASEOLUS, FASEOLUS, green string beans, kidney bean, young bean and
pod, both green and wax bean varieties. Ger. FISOLE and FASOLE, {Rx}
207

PHASIANUS, pheasant; --ARIUS, one who has care of or who raises
pheasants, game-keeper, {Rx} 49, p. 265

Pheasant, dumplings of, {Rx} 48; -- plumage as decoration, {Rx} 213

Phillipps, bibl. Apiciana I

PHOENICOPTERUS, Flamingo, {Rx} 220, 231-2

Picentinian bread, {Rx} 126

Pichon, Baron J., collector, pp. 257-8, Apiciana, Nos. 21-22, p. 272

Picking birds, {Rx} 233

Pie chimneys, {Rx} 141

Pig, see PORCELLUM

PIPER, pepper; ---- NIGRUM, black p.; ---- VIRIDUM, green p., {Rx}
134; "pepper" for other spices, {Rx} 143, 177, 295, seq. --ATUS,
prepared with p.

PIPERITIS, pepperwort, Indian pepper, capsicum

PIPIO, a young bird, a squab; from the chirping or "peeping" sounds
made by them; ---- EXOSSATUS, boned squab

PIRUM, pear, {Rx} 160-1

PISA, --UM, peas, pea, {Rx} 185, seq., 190-2, 195-8; ---- FARSILIS,
{Rx} 186; ---- INDICAM, {Rx} 187; ---- FRIGIDA, {Rx} 188; --M
VITELLIANAM, {Rx} 189, 193; ---- ADULTERAM, {Rx} 192

PISCINA, fish pond, fish tank, which was found in every large Roman
household to keep a supply of fresh fish on hand

PISCIS, fish; PISCES FRIXOS, {Rx} 476-7; ---- SCORPIONES RAPULATOS,
{Rx} 475; ---- ASSOS, {Rx} 478; ---- OENOTEGANON, {Rx} 479, 81; ----
IN PISCIBUS ELIXIS, {Rx} 486; ---- IN PISCE ELIXO, {Rx} 433, 434,
435, 436, 454; ---- AURATA, {Rx} 461; ---- ASSA, {Rx} 462; ----
OENOGARUM, {Rx} 464-5

PISTACIUM, --EUM, pistache

PISTOR, baker, pastry cook, confectioner, see COQUUS

Pitch, for sealing of vessels, {Rx} 25

PLACENTA, a certain cake, a cheese cake

Plaster in bread, p. 39
---- for sealing of pots, {Rx} 23

Platina, Bartolomeo, humanist, writer, pp. 8, 9, 19, Apiciana No. 6,
and often quoted in this index. Author of first printed Cookery
book. Cf. Martino and Platina Exponents of Renaissance Cookery, by
J. D. Vehling. Cf. Cibarium, Cornum, Corvus, Frictella, Merula,
Morus, Passer, Ranae, Risum, Sturnus, Styrio, Thinca, Thymus,
Zanzerella

Plato, writer, p. 12

Platters, Roast, p. 219; Athene, p. 158

Plautus, writer, p. 147; ---- naming cooks, {Rx} 484; Plautian
Latinity, {Rx} 153

Pliny, writer, p. 31, {Rx} 307, 396, 410

Plumage of birds as a decoration, {Rx} 213

Plums, {Rx} 22

Plutarch, writer, pp. 3, 66, 128

Poggio, medieval scholar, at Fulda, p. 20

POLEI, POLEGIUM, PULEIUM, penny-royal, flea-bane, flea-wort

POLENTA, peeled or pearled barley, {Rx} 178

Pollio, Roman, feeding human flesh to fish, {Rx} 484

POLYPODIUM, the herb fern or polypody

POLYPUS, the fish polypus, {Rx} 410

POLYTELES, POLI--, fine dishes, trimmed, set off; "Recherché" food;
Title of Book VII

Pomegranates, to keep, {Rx} 20

Pompeii: Casa di Forno. See p. 2
---- destroyed, p. 3, seq.
---- Wine Room, illustration, p. 124

Pompeii, city, description of, see Review. Innkeeper at ----
advertising ham, {Rx} 287; objects, table ware, etc., found at P.,
see list of illustrations

POMUM, fruit of any tree, as apples, pears, peaches, cherries, figs,
dates, nuts, also mulberries and truffles. Cf. MALUM, p. 370

PONTUS, Black Sea Region

PORCA, PORCUS, female and male swine; PORCELLUS, PORCELLINUS, young
s., pig, {Rx} 336-81, 488-94; ---- PORCELLUM FARSILEM, {Rx} 366,
367; ---- ASSUM, {Rx} 369; ---- ELIXUM, {Rx} 368; ---- APICIANUM,
{Rx} 370; ---- VITELLIANUM, {Rx} 371; ---- LAUREATUM, {Rx} 373; ----
FRONTINIANUM, {Rx} 374; ---- CELSINIANUM, {Rx} 376, 377; ----
HORTULANUM, {Rx} 378; ---- ELIXUM IUS FRIGIDUM, {Rx} 379; ----
TRAIANUM, {Rx} 380; ---- CORIANDRATUM, {Rx} 488; ---- FLACCIANUM,
{Rx} 372; ---- OENOCOCTUM, {Rx} 489; ---- EO IURE, {Rx} 490; ----
THYMO SPARSUM, {Rx} 491; OXYZOMUM, {Rx} 492; ---- LASARATUM, {Rx}
493; ---- IUSCELLATUM, {Rx} 494; ---- ASSUM TRACTOMELINUM, {Rx} 369;
---- LACTE PASTUM, {Rx} 370; ---- IN PORCELLO LACTANTE, {Rx} 381

Pork, p. 285; ---- and onions à la Lucretius, {Rx} 151; ---- skin,
cracklings, {Rx} 251-55; ---- udder, {Rx} 251; ---- tenderloin, {Rx}
251-255; ---- tails and feet, {Rx} 251; ---- fig-fed, {Rx} 259; ----
cutlets, Hunter Style, {Rx} 263; ---- paunch, {Rx} 285; ---- loin
and kidneys, {Rx} 286; ---- shoulder, {Rx} 287-88; ---- fresh ham,
{Rx} 289; ---- bacon, {Rx} 290; ---- Salt ---- {Rx} 290; ----
forcemeat, {Rx} 366

Porker, The ----'s Last Will and Testament, {Rx} 376

Porridge, Books IV, V, {Rx} 172, 178; ---- and wine sauce, {Rx} 179;
---- another, {Rx} 180

PORRUM, --US, leek, {Rx} 93, 96; "SECTILE ----"--Martial

PORTULACA, PORCILACA, purslane

POSCA, originally water and vinegar or lemon juice. It became an
acid drink of several variations, made with wine, fruit juice, eggs
and water

Pot Roast, {Rx} 270

Potherbs, to keep, {Rx} 25, 188, see OLUS

Potted Entrées, {Rx} 54

POTUS, drink

PRAECOQUO, --OCTUS, --OCIA, "cooked beforehand," also ripened too
early, but the present kitchen term is "blanching," or "parboiling."
Cf. PRAEDURO

PRAEDURO, to harden by boiling, to blanch, {Rx} 119

Preserves, several in Book I

Preserving (keeping of) meats, {Rx} 10-12; ---- fried fish, {Rx} 13;
---- fruit, figs, prunes, pears, etc., {Rx} 19-24, 28, 29, 30; ----
grapes, {Rx} 19; ---- honey cakes, {Rx} 16; ---- mulberries, {Rx}
24; ---- oysters, {Rx} 14; ---- pomegranates, {Rx} 20; ---- pot
herbs, {Rx} 25; ---- quinces, {Rx} 21; ---- sorrel, sour dock, {Rx}
26; ---- citron, {Rx} 23; ---- truffles, {Rx} 27; ---- vegetable
purée, {Rx} 106

Press, wine illustration, p. 92

Processing, {Rx} 19-24

PRUNA, live, burning coal

PRUNUM, plum; ---- DAMASCENUM, p. from Damascus, {Rx} 22; this
variety came dried, resembling our large prunes. ---- SILVESTRIS,
sloe berry, which by culture and pruning has become the ancestor of
plums, etc.

PTISANA, (better) TISANA, barley broth, rice broth, a gruel, {Rx}
173-3, 200-1; ---- TARICHA, {Rx} 173

Pudding, {Rx} 60

PULLUS, PULLULUS, young animal of any kind but principally a pullet,
chicken, {Rx} 51, 2-7, 213, 235-6, seq.; ---- RAPTUS, note 1, {Rx}
140

PULLUM PARTHICUM, {Rx} 237; OXYZOMUM, {Rx} 238; ---- NUMIDICUM,
{Rx} 239; ---- LASERATUM, {Rx} 240; ---- ELIXUM, {Rx} 242; ---- CUM
CUCURBITIS, {Rx} 243; ---- CUM COLOCASIIS, {Rx} 244; ---- VARDANUM,
{Rx} 245; ---- FRONTONIANUM, {Rx} 246; ---- TRACTOGALATUM, {Rx} 247;
---- FARSILIS, {Rx} 248; LEUCOZOMUM, {Rx} 250

PULMENTARIUM, any food eaten with vegetables, pulse or bread, or a
dish composed of these ingredients, {Rx} 67-71

PULMO, lung, {Rx} 29

PULPA, --MENTUM, {Rx} 42, 134; also PULMENTUM

PULS, --E, PULTICULUM, Books IV, V, a porridge, polenta, {Rx} 178,
seq.; PULTES JULIANAE, {Rx} 178; ---- OENOCOCTI, {Rx} 179; ----
TRACTOGALATAE, {Rx} 181

PULTARIUS, a bowl, a "cereal" dish, {Rx} 104

Pumpkin, B. III, {Rx} 73-80; ---- pie, {Rx} 137; ---- fritters, {Rx}
176; ---- like dasheens, {Rx} 74; ---- Alexandrine Style, {Rx} 75;
---- boiled, {Rx} 76; ---- fried, {Rx} 77; ---- 78; ---- mashed,
{Rx} 79; ---- and chicken, {Rx} 80

Purée of lettuce, {Rx} 130

PYRETHRUM, --ON, Spanish camomile, pellitory

Q

QUARTARIUS, a measure (which see), 1/4 pint

Quenelles, {Rx} 131

Quinces, {Rx} 21, 162

R

Rabbit, {Rx} 54

Radishes, {Rx} 102

Ragoût of brains and bacon, {Rx} 147; ---- financière, {Rx} 166

RAIA, the sea-fish ray, or skate; also whip-ray; p. 343, {Rx} 403-4;
Raie au beurre noir, {Rx} 404

Raisins, {Rx} 30

RANAE, frogs, have been an article of diet for ages. Platina gives
fine directions for their preparation. He recommends only frogs
living in the water. RUBETAS ET SUB TERRA VIVENTES, UT NOXIAS
REJICIO! AQUATILAS HAE SUNT DE QUIBUS LOQUOR

Platina skins the frogs, turns them in flour and fries them in
oil; he adds fennel flower garnish and SALSA VIRIDA (green sauce,
our ravigote or remoulade) on the side. No modern chef could do
different or improve upon it. The fennel blossom garnish is a
startling stroke of genius

Rankin, E. M., writer, see COQUUS

RAPA, RAPUM, rape, turnip, navew, {Rx} 26, 100-1

RAPHANUS SATIVUS, Horseradish, {Rx} 102

Ray, fish, {Rx} 403-4

RECOQUO, RECOCTUM, re-heated, warmed-up

Redsnapper, {Rx} 448

Réduction, {Rx} 145, 168

Reference to other parts of the book by Apicius, {Rx} 170, 166

Relishes, {Rx} 174-5

RENES, {Rx} 286

Reynière, Grimod de la ---- writer, p. 3, see MAPPA

RHOMBUS, fish, turbot

RHUS, a shrub called SUMACH, seed of which is used instead of salt

RISUM, rice, also ORYZA. The word RISUM is used by Platina who says:
"RISUM, QUOD EGO ANTIQUO VOCABULO ORIZAM APPELLATUM PUTO." This is
one of the many philologically interesting instances found in
Platina and Aegineta of the evolution of a term from the antique to
the medieval Latin and finally emerging into modern Italian. What
better proof, if necessary, could be desired than this etymology for
the authenticity of the Apicius book? Its age could be proven by a
philologist if no other proof were at hand

Roasts, Roasting, p. 285, {Rx} 266-70

Roman Beauty Apple, {Rx} 136
---- excesses, p. 15

Roman Cook Stove, illustration, p. 182
---- economic conditions, p. 15

Roman Vermouth, {Rx} 3

ROSATUM, ROSATIUM, flavored with roses; ---- VINUM, rose wine, {Rx}
4-6; ---- without roses, {Rx} 6

Rose pie, see MALUM ROSEUM, also {Rx} 136, 171
---- custard, {Rx} 136; ---- pudding, {Rx} 136; ---- apple, {Rx} 136

Rose wine, {Rx} 4-6

ROSMARINUS, rosemary

Round sausage, {Rx} 65

Roux, {Rx} 172, see AMYLARE

RUBELLIO, fish, {Rx} 447

RUBRA TESTA, red earthen pot

RUMEX, sorrel, sour dock, monk's rhubarb, {Rx} 24

Rumohr, B., writer, pp. 3, 18

Rumpolt, Marx, cook, cf. Styrio

RUTA, rue; ---- HORTENSIS, garden r.; ---- SYLVESTRIS, wild r.; ----
RUTATUS, prepared with r. Rue was very much esteemed because of its
stimulating properties

Rye, {Rx} 99

S

SABUCO, see SAMBUCO

SACCARUM, SACCHARUM, sugar; distillate from the joints of the bamboo
or sugar cane, coming from India, hence called "Indian Salt." It was
very scarce in ancient cookery. Honey was generally used in place of
sugar. Only occasionally a shipment of sugar would arrive in Rome
from India, supposed to have been cane sugar; otherwise cane and
beet sugar was unknown in ancient times. Any kind of sweets,
therefore, was considered a luxury

SAL, salt. Laxative salt, {Rx} 29; "For many ills," _ibid._

Sala, George Augustus, writer, p. 38

SALACACCABIA, SALACATTABIA, "salt" food boiled in the "caccabus,"
{Rx} 125-7, 468-70

Salad, {Rx} 109-11; ---- dressing, {Rx} 112-3; Italian ---- {Rx} 122

Salcisse, {Rx} 41

SALINUM, salt cellar

Salmasius, Codex of ----, see Apiciana, III

SALPA, a sea-fish like stock-fish

SALSAMENTUM IN PORCELLO, {Rx} 381

Salsicium, {Rx} 41

SALSUM, pickled or salt meat, especially bacon; {Rx} 10, 41, 147,
149, 150, 428, seq.; ---- CRUDUM, {Rx} 151, cf. petits salés

Salt, laxative, {Rx} 29; "for many ills," _ibid._; ---- meat, to
make sweet, {Rx} 12; ---- fish, {Rx} 144, seq., 427, seq.; ----
balls, {Rx} 145

SALVIA, SALVUS, sage

SAMBUCUS, elder-tree, or e.-berry; {Rx} 135

Sanitary measures, see MAPPA

SAPA, new wine boiled down

SAPOR, taste, savor, relish; ---- ROSELLINUS, rose extract, prepared
rose flavor

SARCOPTES, title of Book II

SARDA, SARDELLA, small fish, sardine, anchovy, {Rx} 146, 419, 420,
480; ---- CONDITAE, {Rx} 480; SARDAM FARSILEM, {Rx} 419; ----
Sardine omelette, {Rx} 146

Sarinus, Pompeiian innkeeper, p. 7

SARTAGO, frying pan, flat and round or oblong, of bronze or of iron;
some were equipped with hinged handles, to facilitate packing or
storing away in small places, in soldiers' knapsack, or to save
space in the pantry. This, as well as the extension handle of some
ancient dippers are ingenious features of ancient kitchen utensils.
See also FRICTORIUM, and the illustrations of pans, pp. 155, 159

SATUREIA, savory, satury

Sauce pans, illustrations, pp. 155, 159, 73, 231

Sauces, ancient compared with modern, pp. 22, 24, 26, 27; ---- for
roasts, {Rx} 267-70; ---- for partridge, {Rx} 499; ---- crane and
duck, {Rx} 215; ---- for fowl, {Rx} 218-28

Sauces. Bread Sauce, {Rx} 274; Brine, {Rx} 284; ---- for broiled
fish, Alexandrine style, {Rx} 437-39; ---- for boiled fish, {Rx}
433-6, 454; ---- for broiled mullet, {Rx} 442-3; ---- boiled meats,
{Rx} 271-3; ---- for roasts, {Rx} 267, seq.; English ----, {Rx} 267;
---- for broiled murenas, {Rx} 448-51; Dill ----, {Rx} 283; Herb
---- for fried fish, {Rx} 432; ---- for Horned fish, {Rx} 441; ----
for lacertus, {Rx} 455-7; ---- perch, {Rx} 446; ---- redsnapper,
{Rx} 447; ---- dory, {Rx} 461-2; ---- for suckling pig, {Rx} 379;
---- young tunny, {Rx} 444-5, 459; ---- for tooth-fish, {Rx} 460-1,
486; ---- shellfish, {Rx} 397; ---- for venison, {Rx} 339, 349; ----
for wild sheep or lamb, {Rx} 350; White ----, {Rx} 276, 277; Wine
---- for fish, {Rx} 464; Tasty ---- for conger, {Rx} 441; ---- for
tidbits, {Rx} 276-82; ---- for sea-scorpion, {Rx} 463; ---- for eel,
{Rx} 440, 466-7

Saucisse, {Rx} 41

Sauerbraten-Einlage, {Rx} 11

Sausage, p. 172, {Rx} 41, 45, 60-65, 139, 165

Savonarola, Michaele, p. 273

Scalding poultry, {Rx} 233

Scallops, {Rx} 46

SCANDIUS, chervil

SCARUS, a certain sea-fish esteemed as a delicacy, a parrot-fish

SCHOLA APITIANA, Apiciana, Nos. 21, 22, 23, facsimile, p. 206

Schuch, C. Th. editor, Apiciana, Nos. 16-17, p. 34, 25, 270 seq.

Science confirming ancient methods, p. 32

SCILLA, SCYLLA, SQUILLA, a shell-fish, a sea-onion, {Rx} 43, 485

SCORPIO, a sea-scorpion, {Rx} 463, 475

SCRIBLITA, SCRIBILITA, pastry, some kind of pancake, extra hot.
Plautus and Martial, hence Scriblitarius, cake baker, cf. Coquus

SCRUPULUM, SCRI--, a weight, which see

Sealing vessels to prevent air from entering, {Rx} 23, 25

Sea Barb, {Rx} 482-3; ---- Bass, {Rx} 158, 447; ---- Eel, {Rx} 484;
---- food, p. 343; ---- stew, Baian style, {Rx} 432; ---- mullet,
{Rx} 157; ---- nettles, {Rx} 162; ---- perch, {Rx} 447; ---- pike,
{Rx} 158; ---- urchin, {Rx} 413-4; ---- scorpion, {Rx} 475

Sea-scorpion with turnips, {Rx} 475

Sea water, {Rx} 8

Seasoning, see flavoring

Secrecy in recipes, pp. 29, 30

Seeds, Summary of, p. 236

SEL, see SIL

SEMINIBUS, DE, p. 236

Seneca, Roman philosopher, pp. 3, 11, 15

SEPIA, cuttle-fish, {Rx} 406-9

SERPYLLUM, wild thyme

Service berry, {Rx} 159
---- pan with decorated handle, illustration, p. 73
---- dish for eggs, p. 93

SESAMUM, sesame herb or corn

SESELIS, SEL, SIL, hartwort, kind of cumin

SETANIA, a kind of medlar, also a certain onion or bulb

SEXTARIUS, a measure, which see, {Rx} 1

Sforza Ms. Apiciana XIII

Shellfish, {Rx} 397, 412

Shell-shaped Dessert Dish, p. 125

Shircliffe, Arnold, Dedication, p. 273

Shore Dinner, {Rx} 46

Sicardus Ms. Apiciana XIV

Signerre Rothomag., editor, pp. 258, seq., also see Tacuinus

Signerre, Colophon, p. 260

SIL, see SESELIS

SILIGO, winter wheat, very hard wheat

SILIQUA, shell, pod, husk

SILPHIUM, SYLPHIUM, same as LASERPITIUM, which see, {Rx} 32

SILURUS, supposed to be the river fish sly silurus, or sheat-fish,
also called the horn-pout, or catfish, {Rx} 426

SIMILA, --AGO, fine wheat flour

SINAPIS, mustard

"_Singe_," {Rx} 55

SION, --UM, plant growing in the marshes or on meadows, water-parsnip

SISYMBRIUM, water cress

SITULA, hot water kettle

Skate, {Rx} 403-4

Slang in ancient text, p. 19

Slaughter, cruel methods of, {Rx} 259, 260

Slaves grinding flour, illustration, p. 60

Sloe, see PRUNUM

Smelts, {Rx} 138-39

SMYRNION, --UM, a kind of herb, common Alexander

Snails, {Rx} 323-5

Soda, use of ---- to keep vegetables green, {Rx} 66

Soft cabbage, {Rx} 103-6

SOLEA, flat fish, the sole, {Rx} 154, 487; SOLEARUM PATINA, _ibid._

SORBITIO, from SORBEO, supping up, sipping, drinking, drought; any
liquid food that may be sipped, a drink, a potion, a broth, a
sherbet, Fr. SORBET

Sorrel, {Rx} 26

Sour Dock, {Rx} 26

Soups, {Rx} 178, seq.

Sow's womb, matrix, udder, belly, {Rx} 59, 172, 251-8

Soyer, Alexis, chef, 35

Sparrow, see PASSER

Spätzli, {Rx} 247

Spelt, {Rx} 58-9

Spengler, O., writer, p. 17

SPICA, a "spike," ear of corn, top of plants, the plant spikenard,
SPICA NARDI

Spiced Fruit, {Rx} 177

Spices, Summary of, pp. 234-5; spicing, ancient and modern, {Rx} 15,
276-77, 385, seq.

Spiny lobster, {Rx} 54, 485

Spoiling, to prevent food from--see Book I, and Preserving, to
prevent birds from spoiling, {Rx} 229-30, 233

SPONDYLIUM, --ION, a kind of plant, cow-parsnip, or all-heal. Also
called SPHONDYLIUM and FONDULUM. It is quite evident that this term
is very easily confused with the foregoing, a mistake, which was
made by Humelbergius and upheld by Lister and others. For comparison
see {Rx} 46, 115-21, 183, 309, 431

SPONDYLUS, the muscular part of an oyster or other shellfish,
scallop, for instance; also a species of bivalves, perhaps the
scallop, {Rx} 46

SPONGIOLA, rose gall, also the roots of asparagus, clottered and
grown close together

SPONGIOLUS, fungus growing in the meadows, a mushroom, cf.
SPONDYLIUM and notes pertaining thereto

Sprats, {Rx} 138-9

Sprouts, cabbage ----, {Rx} 89-92

Squab, {Rx} 218-27, cf. Pipio

Squash, {Rx} 73-80

Squill, {Rx} 485

Squirrel, {Rx} 396

Stag, {Rx} 339-45

Starch, in forcemeats, sausage, etc., {Rx} 50

Starr, Frederick, see introduction

STATERAE, steelyards for measuring

Sternajolo, writer, Apiciana, No. 28, p. 273

Stewed Lacertus, {Rx} 152; ---- meats, p. 285, {Rx} 356, seq.

Stewpots, illustrated, pp. 183, 209, 223, 235

String beans and chick-peas, {Rx} 209

STRUTHIO, ostrich, {Rx} 210-11

Studemund, W., writer, p. 19

Stuffed pumpkin fritters, {Rx} 176; ---- chicken or pig, {Rx} 199;
---- boned kid or lamb, {Rx} 360

STURNUS, a starling, stare; Platina condemns its meat as unfit,
likewise that of the blackbird (cf. MERULA); he pronounces their
flesh to be "devilish." "STURNI, QUOS VULGO DIABOLICAM CARNEM HABERE
DICIMUS." Yet three-hundred years later, French authorities
recommend this sort of food. Viger, La Nouvelle Maison Rustique,
Paris, 1798, Vol. iii, p. 613, tells how to catch and fatten STURNI.
"After a month [of forced feeding] they will be nice and fat and
good to eat and to sell; there are persons who live of this trade."
He praises the crow similarly

These instances are cited not only as a commentary upon the taste of
the Southern people and their habits which have endured to this day
but also to illustrate the singular genius of Platina. Also the
following notes to STYRIO tend to show how far advanced was Platina
in the matter of food as compared with the masters of the 18th
century in France

STYRIO, STIRIO, STURIO, {Rx} 145, sturgeon; probably the same fish
as known to the ancients as ACIPENSER or STURIO. (A. SIVE S. OBLONGO
TEREDEQUE--Stephanus à Schonevelde, in Ichthyologia, Hamburg, 1624).
There can be no doubt that the sturgeon or sterlet is meant by this
term, for Platina calls the eggs of the fish "caviare." "OVA
STIRIONIS CONDITUM QUOD CAUARE UOCANT." Eloquently he describes his
struggle with the changing language. The efforts of this
conscientious man, Platina, to get at the bottom of things no matter
how trivial they may appear, are highly praiseworthy

He writes "DE STIRIONE. TRAHI PER TENEBRAS N{=U}C MIHI VIDEOR,
QUANDO HOR{=U}, DE QUIBUS, DEINCEPS DICTURUS SUM, PISCI{=U}, NULLUS
CERTUS UEL NOMINIS, UEL NATURAE EXISTAT AUTOR. NEGLIGENTIAE MAIORUM
& INSCITIAE ID MAGIS, QUÀM MIHI ASCRIBENDUM EST. VTAR EGO NOUIS
NOMINIBUS NE DELICATORUM GULAE PER ME DICANT STETISSE, QUO MINUS
INTEGRA UTERENTUR UOLUPTATE."

As for the rest, Platina cooks the sturgeon precisely in our own
modern way: namely in water, white wine and vinegar. And: "SALEM
INDERE MEMENTO!--don't forget the salt!"

Compare him with France 350 years later. As for caviare, A.
Beauvilliers, in his L'Art du cuisinier, Paris, 1814, treats this
"ragoût" as something entirely new; yet Beauvilliers was the leading
restaurateur of his time and a very capable cook, save Carême, the
best. Beauvilliers has no use for caviare which he calls "Kavia."
Says he: "LES RUSSES EN FONT UN GRAND CAS ET L'ACHETENT FORT CHER
[The Russians make a big thing of this and buy it very dearly] CE
RAGOUT, SELON MOI, NE CONVIENT QU' AUX RUSSES--this stew, according
to my notion, suits only the Russians or those who have traveled
thereabouts."

Shakespeare, in speaking about "Caviare to the General" apparently
was more up-to-date in culinary matters than this Parisian
authority. A search of the eight volumes (Vol. I, 1803) of the
famous Almanach des Gourmands by Grimod de la Reynière, Paris, 1803,
seq., fails to reveal a trace of caviare

A German cook, a hundred years after Platina, Marx Rumpolt in "Ein
new Kochbuch, Franckfort am Mayn, bey Johan Feyrabendt, 1587" on
verso of folio XCVII, No. 9, gives an exact description of caviare
and its mode of preparation. He calls it ROGEN VOM HAUSEN. The
HAUSEN is the real large sturgeon, the Russian Beluga from which the
best caviare is obtained. Rumpolt, whose book is the finest and most
thorough of its kind in the middle ages, and a great work in every
respect, remarks that caviare is good eating, especially for
Hungarian gentlemen

"... SO ISSET MAN JN ROH / IST EIN GUT ESSEN / SONDERLICH FÜR EINEN
VNGERISCHEN HERRN."

SUCCIDIA a side of bacon or salt pork

SUCCUM, SUCUM, {Rx} 172, 200

Suckling Pig, see PORCELLUS

Sugar and pork, {Rx} 151; use of ---- in ancient Rome, see SACCARUM

Suidas, writer, p. 11

SUMEN, {Rx} 257; ---- PLENUM, {Rx} 258

Sumptuary laws, p. 25, {Rx} 166

Sumptuous dishes, {Rx} 285

Sweet dishes, home-made, {Rx} 294-6

Sweet MINUTAL, {Rx} 168

SYRINGIATUS, {Rx} 360

T

TABLE, adjustable, illustration, p. 138; ---- round, _id._, p. 122

Tacuinus, editor-printer, p. 258; quoted in recipes 8 seq.; Facs. of
Title Page, 1503, p. 262; Facs. of opening chapter, p. 232

TAMNIS, --US, TAMINIUS, wild grape

TANACETUM, tansy

Taranto, Tarentum, city, {Rx} 165; --ian sausage, {Rx} 140; ----
Minutal, {Rx} 165; see also LONGANO

Taricho, Tarichea, town, {Rx} 427, seq.

Taro, dasheen, {Rx} 74, 154, 172, 200, 244, 322; see COLOCASIA

Tarpeius, a Roman, {Rx} 363

TEGULA, tile for a roof, also a pan, a plate of marble or of copper;
Ger. TIEGEL

Tempting Dish of Peas, A ----, {Rx} 192

TERENTINA, {Rx} 338

Tertullian, writer, p. 3

TESTA, --U, --UM, an earthen pot with a lid, a casserole

TESTICULA CAPONUM, {Rx} 166

TESTUDO, TESTA, turtle, tortoise. Platina praises the sea-turtle as
good eating

TETRAPES, --US, four-footed animals; title of Book VIII

TETRAPHARMACUM, a course of four dishes, or a dish consisting of
four meats. In modern language, a "Mixed Grill," a "Fritto Misto," a
"Shore-Dinner"

THALASSA, the sea; title of Book IX, treating of fish

Theban ounce, {Rx} 3

THERMOPOLIUM, a tavern, specializing in hot drinks

THERMOSPODIUM, a hot-plate, a hot dish carrier, a BAIN-MARIS,
illustrations, pp. 72, 90

THINCA, a fish, moonfish (?) "OLIM MENAM APPELLATAM
CREDIDERIM"--Platina

Thudichum, Dr., writer, p. 18

THUS, TUS, frankincense, or the juice producing incense, Rosemary
(?); also the herb ground-pine, CHAMAEPITYS, {Rx} 60

Thrush, p. 265, {Rx} 497

THYMBRIA, savory; see SISYMBRIUM, SATUREIA and CUNILA; also see
THYMUS

THYMUS, thyme. Platina describes THYMUS and THYMBRIA with such a
love and beauty that we cannot help but bestow upon him the laurels
worn by the more well-known poets who became justly famous for
extolling the fragrance of less useful plants such as roses and
violets

THYNNUS, tunny-fish, {Rx} 426, 457-8

Tidbits, p. 285, {Rx} 261, seq.; ---- of lamb or kid, {Rx} 355

TISANA, see PTISANA, {Rx} 172-3, 200-1

Title pages, Venice, 1503, 262; Lyons, p. 263; Zürich, p. 265;
London, p. 267

Toasting, {Rx} 129

Tooth-fish, {Rx} 157

Torinus, Albanus, editor of the Apicius and Platina editions of
1541, text, p. 14
---- quoted, {Rx} 1, 2, 8, seq., assailed by Lister, see L.
---- facsimile of Title page 1541, p. 220

TORPEDO, --IN, --INE, {Rx} 403-4

TORTA, cake, tart; ---- ALBA, cheese cake

Toulouse garnish, compared, {Rx} 378

TRACTOGALATUS, a dish prepared with milk and paste (noodles,
spätzli, etc.); ---- PULLUS, a young chicken pie

TRACTOMELITUS, a dish prepared with honey paste; a gingerbread or
honeybread composition

TRACTUM, {Rx} 181

Traianus, a Roman, {Rx} 380; also Traganus, Trajanus

Traube, writer, p. 19

Trimalchio, fictitious character by Petronius, whose "Banquet" is
the only surviving description of a Roman dinner, unfortunately
exaggerated because it was a satire on Nero, pp. 8, 11

Tripod, illustration, p. 40

TRITICUM, --EUS, --INUS, wheat, of wheat

TROPHETES, erroneously for AËROPTES, Gr. for fowl, title of Book VI

Truffles, {Rx} 27, 33, 315-321, 333; cf. TUBERA

TRULLA, any small deep vessel, also a dipper, ladle

TUBERA, "tubers"; TUBER CIBARIUM, ---- TERRAE, truffle, a fungus,
mushroom growing underground, {Rx} 27, 35, 315, seq., 321; T.
CYCLAMINOS, "sow-bread," because swine, being very fond of T. dig
them up. The truffle defies cultivation, grows wild and today is
still being "hunted" by the aid of swine and dogs that are guided by
its matchless aroma

TUCETUM, a delicate dish; particularly a dessert made of prunes

Tunny, fish, {Rx} 427, 458, 459; Baby, {Rx} 420, 424, 425, 426;
Salt, {Rx} 427

TURDUS, thrush, {Rx} 497

Turkey, probably known to the ancients. See Guinea Hen and Meleagris

Turnips, {Rx} 100, 101

Turnover dish, {Rx} 129

TURTUR, "turtle" dove, {Rx} 218, seq., 498; ---- ILLA, young t., an
endearing term

TURSIO, TH--, {Rx} 145

TYROPATINA, {Rx} 301

TYROTARICUS, a dish made of cheese, salt fish, eggs,
spices--ingredients resembling our "Long Island Rabbit," {Rx} 137,
143, 180, 439; see TARICA, {Rx} 144, 428

U

UDDER, {Rx} 251

UNCIA, ounce, equals 1/12 lb.; also inch, -/12

UNGELLAE, {Rx} 251-5 foot

Urbino, Duke of, p. 269

URNA, urn, pitcher, water bucket; --ULA, small vessel; also a liquid
measure, containing half of an AMPHORA, of four CONGII, or twelve
SEXTARII; see measures

URTICA, nettle; also sea-nettle, {Rx} 108, 162

U. S. Dept. of Agr. on Dasheens, {Rx} 322

UVA, grape, {Rx} 19; Uvam passam Phariam, {Rx} 97

V

Vaerst, Baron von, a writer, pp. 3, 8

Vanilla, {Rx} 15

VARIANTES LECTIONES, Apiciana No. 12

Varianus, Varius, Varus, Vardanus, Roman family name, {Rx} 245

Varro, a writer, {Rx} 70, 307, 396, p. 21

VAS, a vase, vat, vessel, dish, plate; --CULUM, a small v.; ----
VITREUM, glass v., {Rx} 23

Vasavarayeyam, ancient Sanscrit book, p. 13

Vatican Mss. Apiciana, p. 254, seq., Incipit facsimile, p. 253

Veal Steak, p. 314, {Rx} 351, 2; ---- Fricassée, {Rx} 353, 4

Vegetable Dinner, {Rx} 67-9, 71, 145, 188; ---- purée, {Rx} 103-6;
---- peeling of young v., {Rx} 66; to keep v. green, {Rx} 67, 188;
---- and brain pudding, {Rx} 131

Vehling, J. D., see Introduction; V. collection, p. 257

VENERIS OSTIUM, {Rx} 307

Venison, {Rx} 339-45

VENTREM, AD ----, {Rx} 68, 69, 70, 71; --ICULUM, {Rx} 285

VERMICULI, "little worms," noodles, vermicelli

Vermouth, Roman, French, and Black Sea, different kinds of, {Rx} 3,
seq.

VERVEX, a wether-sheep, mutton

VESTINUS, see Caseus, {Rx} 126

Vicaire, Georges, bibliographer, p. 18

VICIA, a kind of pulse, vetch

VICTUS, way of life, diet; ---- TENUIS, reduced diet

Vinaigrette, {Rx} 113, 336, 341

Vinidarius, Excerpts of, pp. 12, 21, 234

VINUM, wine; ---- CANDIDUM FACIES, {Rx} 8; many technical terms are
given to wines, according to their qualities, such as ALBUM,
CONDITUM, FUSCUM, NIGRUM, LIMPIDUM, ATRUM, DURUM, FULVUM, SANGUINEM,
RUBENS, FIERI, BONUM, DULCE SUAVUM, FIRMUM, SALUBRE, DILUTUM,
VAPIDUM, etc. These, as our modern terms, are employed to designate
the "bouquet," color and other characteristics of wine. Then there
are the names of the different brands coming from different parts,
too numerous to mention. Furthermore there are wines of grapes, old
and new, plain or distilled, raw or cooked, pure and diluted,
natural or flavored, and the many different drinks made of grape
wine with herbs and spices

V. NIGRUM, "black wine," may be muddy wine in need of clarification;
there is some slight doubt about this point. It appears that the
vintner of old was much more tempted to foist unworthy stuff upon
his customers than his colleague of today who is very much
restricted by law and guided by his reputation

VINUM also is any drink or liquor resembling grape wine, any
home-made wine fermented or fresh. There is a V. EX NAPIS, ----
PALMEUM, ---- EX CAROTIS, ---- EX MILII SEMINE, ---- EX LOTO, ----
EX FICO, ---- EX PUNCICIS, ---- EX CORNIS, ---- EX MESPILIS, ---- EX
SORBIS, ---- EX MORIS, ---- EX NUCLEIS PINEIS, ---- EX PIRIS, ----
EX MALIS, (cf. Pliny), resembling our cider, perry, berry wines and
other drink or liquor made of fruit, berries, vegetables or seeds

VIOLATIUM and ROSATIUM, {Rx} 5, are laxatives; ---- ORIGANUM is wine
flavored with origany; etc., etc.

It is doubtful, however, that the Romans knew the art of
distillation to the extent as perfected by the Arabs centuries later
and brought to higher perfection by the medical men and alchymists
of the middle ages

Violet Wine, {Rx} 5

Virility, supposed stimulants for, {Rx} 307, 410

VITELLINA, VITULINA, calf, veal, {Rx} 351-4

Vitellius, emperor, p. 11, {Rx} 189, 193, 317

VITELLUS OVI, yolk of egg; also very young calf. "Calf's
sweetbreads"--Danneil

Vollmer, F., editor, commentator, Apiciana No. 21, 23, 27, pp. 13,
18, 19, 273

Vossius, G. J., philologist, on Coelius, p. 266

VULVA, sow's matrix, womb; --ULA, small v., {Rx} 59, 251-54, 256.
Was considered a delicacy. Pliny, Martial and Plutarch wrote at
length on the subject. The humane Plutarch tells of revolting detail
in connection with the slaughter of swine in order to obtain just
the kind of V. that was considered the best

Cf. Pliny, Hist. Nat., VIII, 51; XI, 37, 84, 54; Plutarch's essay on
flesh eating, Martial, Ep. XII, 56 and VII, 19

W

WEIGHTS. LIBRAE, scale, balance. LIBRA--pound--lb--12 ounces,
equivalent to one AS
UNCIA, an ounce, properly the twelfth part of any unit, also any
small bit
SCRIPULUM, or SCRU--, 1 scruple, 288 to 1 lb.
SELIBRA for SEMILIBRA, half a pound
Theban ounce, cf. {Rx} 3

Weighing fluids, {Rx} 471

Welsh rabbit, see ZANZERELLA

Whiting, {Rx} 419

Wild Boar, {Rx} 329, seq., 338; ---- sheep, {Rx} 348; ---- goat,
{Rx} 346, seq.

Wilson, Dr. Margaret B., collector, cf. Preface, p. 37; cf. Apiciana
I, pp. 254, 257; cf. Garum

Wine, fine spiced, {Rx} 1; Rose, {Rx} 4; ---- without roses, {Rx} 6;
---- Violet, {Rx} 5; ---- To clarify muddy, {Rx} 8; ---- New--boiled
down, DEFRITUM, {Rx} 21; ---- sauce for truffles, {Rx} 33; ----
Palm, {Rx} 35; ---- of Carica figs, {Rx} 55; ---- sauce for fig-fed
pork, {Rx} 259, 260; ---- fish, {Rx} 479; cf. VINUM

Wine pitcher, illustration, p. 208; ---- press, illustration, p. 92;
---- storage room in Pompeii, illustration, p. 124; ---- Dipper, p. 3;
---- Crater, p. 140

Wolf, Rebekka, writer, {Rx} 205, seq.

Woodcock, {Rx} 218, seq.

Wood-pigeon, {Rx} 218, seq.

Wooley, Mrs. Hannah, writer, {Rx} 52

Writers, ancient, on food, pp. 3, 4

Y

YEAST, {Rx} 16

Young cabbage, p. 188, {Rx} 87

Z

ZAMPINO, {Rx} 338

ZANZERELLA, a "Welsh rabbit." "CIBARIUM QUOD VULGO ZANZERELLAS
UOCANT"--Platina

ZEMA, ZU--, ZY--, a cook pot for general use

ZINZIGER, GINGIBER, ginger; the latter is the better spelling

ZOMORE, ZOMOTEGANON, ZOMORE GANONA, ZOMOTEGANITE--a dish of fish
boiled in their own liquor, resembling the modern bouillabaisse,
{Rx} 153. The GANON, --A, --ITE, is the name of an unidentified
fish, the supposed principal ingredient of this fish stew. Cf.
Oenoteganon

[End of Index and Vocabulary]

[_INDICIS FINIS_]

ADDENDA

Description of Commentaries

APICIANA NOS. 30-31, A.D., 1935-36

J. SVENNUNG: UNTERSUCHUNGEN ZU PALLADIUS UND ZUR LATEINISCHEN FACH- UND VOLKSSPRACHE.

"Skrifter utgivna med understöd av Vilhelm Ekmans universitets-fond, Uppsala," tom. 44, (Uppsala, 1935)

and

DE LOCIS NON NULLIS APICIANIS SCRIPSIT J. SVENNUNG.

(Särtryck ur Eranos vol. XXXIV) Gotoburgi 1936. Typis descr. Elanders Boktr. A.-B.

[Through the good offices of Dr. Edwardt Brandt, of
Munich, the above two commentaries on Apicius were
received in the last moment, thanks to the courtesy of
the author, Lekto J. Svennung, of Uppsala, Sweden. The
first study is a critique of technical terms and
colloquialisms as found in Palladius, touching
frequently upon Apicius, published in 1935 at Uppsala by
the Vilhelm Ekman University Foundation and the other is
a reprint of an article on a number of Apician formulae
from Eranos, Vol. XXXIV, published at Gothenburg, 1936,
by Elander, Ltd.

J. D. V., Chicago, November 30th, 1936.]

{Illustration: (Squib on the margin of an ancient manuscript in the Monastery of St. Gallen, Switzerland)}

{Transcription:

LIBRO COMPLETO···
SALTAT SCRIPTOR
PEDE LAETO······}

Transcriber's Note

Minor punctuation errors have been repaired. Amendments have been made only where there was a clear error, where there was a definite inconsistency within the text, or where it was impossible to find a reliable source of the original spelling, as follows:

Page vii--FRONTISPIECE amended to FRONTISPICE--"13
FRONTISPICE, Lister Edition ..."

Page 5--predeliction amended to predilection--"... nor
did he indulge in that predilection for ugly detail ..."

Page 9--Minturæ amended to Minturnæ--"... living chiefly
at Minturnæ, a city of Campania, ..."

Page 11--departmentized amended to
departmentalized--"... were departmentalized to an
astonishing degree ..."

Page 11--indispensible amended to indispensable--"These
indispensable books are simply wanting in our book ..."

Page 15--Pommerania amended to Pomerania--"... Sweden,
Holstein, Denmark, Friesland, Pomerania still observes
Apicius rules ..."

Page 20--fallability amended to fallibility--"... how
each new copy by virtue of human fallibility or
self-sufficiency ..."

Page 22--salt amended to salted--"The fish, intestines
and all, was spiced, pounded, fermented, salted,
strained and bottled ..."

Page 23--an amended to a--"May it be a sturdy one, and
let its owner beware."

Page 24--prodiguous amended to prodigious--"His culinary
procedures required a prodigious amount of labor ..."

Page 26--insiduousness amended to insidiousness--"Even
the most ascetic of men cannot resist the insidiousness
of spicy delights ..."

Page 27--appeite amended to appetite--"... having our
appetite aroused at the very perusal ..."

Page 28--devine amended to divine--"... the experienced
practitioner will be able to divine correct proportions,
..."

Page 32--compote amended to compôte--"... oyster
cocktail, poultry and compôte, goose with apple ..."

Page 36--mummyfied amended to mummified--"... that
Apicius is not a mummified, bone-dry classic ..."

Page 58--EPIMLES amended to EPIMELES--"_EXPLICIT APICII
EPIMELES LIBER PRIMUS_"

Page 64--feasable amended to feasible--"... such as we
here suggest would be entirely feasible ..."

Page 70--CIRELLOS amended to CIRCELLOS--"[65] ROUND
SAUSAGE _CIRCELLOS ISICIATOS_"

Page 77--popularily amended to popularly--"... chestnuts
and potatoes, popularly known as "Chinese potatoes" ..."

Page 89--acccordance amended to accordance--"...
Procedure quite in accordance with modern practice."

Page 89--omitted [1] added to beginning of note in
recipe 121.

Page 89--114 amended to 115 (twice)--"... (Cf. {Rx} No.
115) ..." and "... _Spondyli uel fonduli_ ({Rx} Nos.
115-121) does belong to Book II ..."

Page 96--Carthusians amended to Carthusian--"... those
delightful creations by the Carthusian monks ..."

Page 102--act amended to fact--"... a fashion which, as
a matter of fact still survives in the Orient, ..."

Page 110--glace amended to glacé--"... the _{oe}nogarum_
taking the place of our meat glacé."

Page 110--vexacious amended to vexatious--"Another
interpretation of this vexatious formula ..."

Page 116--indispensible amended to indispensable--"...
both of which are indispensable to modern cookery."

Page 117--166 amended to 165--"* Cf. {Rx} No. 165."

Page 122--illustrations amended to illustration--"This
is a good illustration of and speaks well for ..."

Page 129--forcements amended to forcemeats--"... any
fine forcemeats, cut into or cooked in tiny dumplings."

Page 150--Dan. amended to Dann.--"Dann. takes this
literally, but _navo_ (_navus_) here ..."

Page 151--omitted [1] added to beginning of note in
recipe 243.

Page 154--APERATURE amended to APERTURE--"... EMPTY IT
THROUGH THE APERTURE OF THE NECK ..."

Page 162--TID BITS amended to TID-BITS--"TID-BITS,
CHOPS, CUTLETS"

Page 164--Worchestershire amended to Worcestershire--"...
some of the commercial sauces made principally in England
(Worcestershire, etc.), ..."

Page 166--Gell. amended to Goll.--"... _Cupedia_ (Plaut.
and Goll.), nice dainty dishes, ..."

Page 172--cates amended to cakes--"_Dulcia_, sweetmeats,
cakes; ..."

Page 173--128 amended to 129 and 142 amended to 143--"...
or else it is a nut custard, practically a repetition of
{Rx} Nos. 129 and 143."

Page 180--SNAIL amended to SNAILS--"THE SNAILS ARE FRIED
WITH PURE SALT AND OIL ..."

Page 191--galatine amended to galantine--"We would call
this a galantine of lamb if such a dish ..."

Page 193--Dan. amended to Dann.--"Dann. thinks
_laureatus_ stands for the best, ..."

Page 193--it's amended to its--"... it is possible that
the kid was cooked with its mother's own milk."

Page 198--councellor amended to counsellor--"Celsinus
was counsellor for Aurelianus, the emperor."

Page 204--EXLIXUM amended to ELIXUM--"ALITER LEPOREM
ELIXUM"

Page 213--15 amended to 14--"[3] Cf. No. 14 for the
keeping of oysters."

Page 228--2 amended to 3--"[2] Cf. note 3 to {Rx} No.
448."

Page 228--preceeds amended to precedes--"... this
formula precedes the above."

Page 231--act amended to fact--"... as a matter of fact,
stands for pepper, ..."

Page 236--CARDAMON amended to CARDAMOM--"... INDIAN
SPIKENARD, ADDENA [3], CARDAMOM, SPIKENARD."

Page 236--FENNELL amended to FENNEL--"... CELERY SEED,
FENNEL SEED, LOVAGE SEED, ..."

Page 253--XVII amended to XVIII--"Munich, XVIII"

Page 255--Cesna amended to Cesena--"Cesena, bibl.
municip., 14th century."

Page 255--phases amended to phrases--"... and failed to
understand some phrases of it."

Page 258--Pennel amended to Pennell--"The Pennell
collection was destroyed by a flood in London ..."

Page 258--Epimelels amended to Epimeles--"... GRÆCA AB
APITIO POSITA HÆC SUNT || EPIMELES, ..."

Page 277--Southerwood amended to
Southernwood--"ABROTANUM, ... or, according to most
Southernwood."

Page 277--Attich amended to Attic--"... a small measure,
equivalent to 15 Attic drachms"

Page 278--fewerfew amended to feverfew--"AMACARUS,
sweet-marjoram, feverfew"

Page 279--Baracuda amended to Barracuda--"Barracuda, a
fish, {Rx} 158"

Page 279--COLOSASIUM amended to COLOCASIUM--"Beans ...
---- "Egyptian," see COLOCASIUM"

Page 279--orrage amended to orage--"... the arrack or
orage, also spinach, according to ..."

Page 279--omitted {Rx} added--"BUBULA, Beef, flesh of
oxen, p. 30, {Rx} 351, 352"

Page 280--forno amended to Forno--"... with our
illustrations of the Casa di Forno of Pompeii ..."

Page 280--Caviar amended to Caviare--"Caviare, see
STYRIO"

Page 282--mussle amended to mussel--"... any hollow
vessel resembling a mussel shell ..."

Page 283--maitre amended to maître--"... to the PRINCEPS
COQUORUM, the "maître d'hôtel" of the establishment ..."

Page 284--tumeric amended to turmeric--"CURCUMA
ZEODARIA, turmeric"

Page 284--Destillation amended to Distillation and entry
moved to proper place in the Index--"Distillation, see
Vinum"

Page 286--illustratios amended to illustrations--"... on
which the CRATICULA stood. Cf. illustrations, p. 182"

Page 287--Passianus amended to Passenianus--"Hare, ...
---- smoked Passenianus, {Rx} 389 ..."

Page 289--destillate amended to distillate--"... the
juice or distillate of the herb by that name, ..."

Page 289--LIQORIBUS amended to LIQUORIBUS--"LIQUORIBUS,
DE, p. 370"

Page 290--indispensible amended to indispensable--"...
grown in Italy at his time, that are so indispensable
..."

Page 290--dog-brier amended to dog-briar--"... namely
the hip, dog-briar, or eglantine is made into dainty
confections ..."

Page 292--omitted page number added to entry for oval
pan--"Oval pan, illustration, p. 159"

Page 294--forcement amended to forcemeat--"Pork ... ----
forcemeat, {Rx} 366"

Page 296--destillate amended to distillate--"...
distillate from the joints of the bamboo or sugar cane,
..."

Page 297--SESESIL amended to SESELIS--"SESELIS, SEL,
SIL, hartwort, kind of cumin"

Page 297--SISYMBRUM amended to SISYMBRIUM--"SISYMBRIUM,
water cress"--and entry moved from following entry for
SITULA to preceding it.

Page 297--Sternajola amended to Sternajolo--"Sternajolo,
writer, Apiciana, No. 28, p. 273"

Page 299--omitted p. added--"Title pages, Venice, 1503,
p. 262; ..."

Page 300--Rebecca amended to Rebekka--"Wolf, Rebekka,
writer, {Rx} 205, seq."

Page 300--Wooley amended to Wolley, and entry moved to
correct place in index--"Wolley, Mrs. Hannah, writer,
{Rx} 52"

The following have also been noted:

The author has consistently used minuscle rather than
minuscule when referring to manuscript. Since it appears
deliberate, it has been preserved as printed.

Page 9 has a word obscured--"one of three known famous
---- bearing that name". Another source of the text has
the word as 'eaters', so the same has been used here.

Page 23 has a reference to a "modern" sauce, A I. There
were no obvious references to be found for a sauce of
that name, so it may be a typo for A1 sauce, which was
available at the time of writing. As there is no way to
be certain, however, it has been preserved as printed.

Page 49--note to recipe 13 reads, "Exactly as we today
with fried herring and river lamprey". It is possible
that it should read "as we do today", but has been left
as printed.

Page 151--recipe 241 has a note 1, but no marker in the
text.

Page 166--recipe 275 has a marker for note 1, but no
note with that number.

Page 172--Note 1 to recipe 294 reads "making it convenient
and unprofitable for the domestic cook"--this should
probably be read as "inconvenient and unprofitable",
but it has been left as printed.

Page 175--recipe 305 has a marker for note 2, but no
note with that number.

Page 189--recipe 351 has a marker for note 2, but no
note with that number.

Page 211--recipe 405a has a marker for note 2, but no
note with that number.

Page 226--there is no title for recipe 445.

Page 230--there is no Latin translation provided for the
heading "EEL".

Page 243--recipe 481 is titled "FISH STEWED IN WINE",
but does not mention wine anywhere in the recipe itself.

Page 284--contained incorrectly placed index entries for
CLIBANUS, CNICOS and CNISSA (following COXA). These have
been moved to the correct place.

Page 291--the index entry for Morsels also seems to have
had the recipe references (309, seq.) for Morels included;
this has been preserved as printed.

Page 291--contained incorrectly placed index entry for
Mullet (following MUSTUM). This has been moved to the
correct place.

Page 292--in the subentry for OLUS (OLUS AND CAULUS),
there is an {Rx} but no number.

End of Project Gutenberg's Cooking and Dining in Imperial Rome, by Apicius