PEPPER, LOVAGE, CORIANDER, RUE, BROTH, HONEY AND A LITTLE OIL
Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ozs
- 6 scruples of saltpeter
- one half of its volume
- 3 scruples of gallic silphium
- 6 scruples of cardamom
- 1 scruple of leaves
- 6 scruples of dry mint
- three claw feet
- vinegar
- pepper
Directions
ANOTHER WAY: THYME, SATURY, PEPPER, LOVAGE, HONEY, BROTH AND OIL.
[1] Also _Elæogarum_.
V. Directions wanting whether the above ingredients are to be added to the already prepared _garum_, which see in dictionary. Gollmer gives the following direction for _garum_: Boil a _sextarium_ of anchovies and 3 _sextarii_ of good wine until it is thick _purée_. Strain this through a hair sieve and keep it in glass flask for future use. This formula, according to Goll. should have followed our No. 9; but we find no authority for it in the original.
_Oenogarum_ proper would be a _garum_ prepared with wine, but in this instance it is the broth in which the truffles were cooked that is to be flavored with the above ingredients. There is no need and no mention of _garum_ proper. Thus prepared it might turn out to be a sensible sauce for truffles in the hands of a good practitioner.
Note the etymology of the word "garum," now serving as a generic name for "sauce" which originally stood for a compound of the fish _garus_.
Cf. _Garum_ in index.
[34] OXYPORUM _OXYPORUM_
[Tor. OXYPORUM (WHICH SIGNIFIES "EASY PASSAGE") SO NAMED BECAUSE OF ITS EFFECT, TAKES] 2 OZS. OF CUMIN, 1 OZ. OF GINGER [List. 1 OZ. OF GREEN RUE] 6 SCRUPLES OF SALTPETER, A DOZEN SCRUPLES OF PLUMP DATES, 1 OZ. OF PEPPER AND 11 [List. 9] OZS. OF HONEY. THE CUMIN MAY BE EITHER ÆTHIOPIAN, SYRIAN OR LYBIAN, MUST BE FIRST SOAKED IN VINEGAR, BOILED DOWN DRY AND POUNDED. AFTERWARDS ADD YOUR HONEY. THIS COMPOUND, AS NEEDED, IS USED AS OXYPORUM.
Cf. No. 111, A Harmless Salad.
Bran. _op. cit._, p. 25-6, of Greek origin.
[35] HYPOTRIMA [1] _HYPOTRIMA_
[Tor. HYPOTRIMA, MEANING IN LATIN A PERFECT MESS OF POTAGE, REQUIRES THIS]: PEPPER, LOVAGE, DRY MINT, PIGNOLIA NUTS, RAISINS, DATE WINE, SWEET CHEESE, HONEY, VINEGAR, BROTH, WINE, OIL, MUST OR REDUCED MUST [2]
[1] List. and G.-V. _Hypotrimma_.
V. This formula, lacking detailed instructions, is of course perfectly obscure, and it would be useless to debate over it.
[2] Tor. and Tac. _cariotam_; Sch. _cariotum_; List. and G.-V. _car{oe}num_. This (_carenum_) is new wine boiled down one half of its volume. _Cariotum_ is a palm wine or date wine.
[36] OXYGARUM, AN AID TO DIGESTION _OXYGARUM DIGESTIBILE_
[Tor. OXYGARUM (WHICH IS SIMILAR TO GARUM OR RATHER AN ACID SAUCE) IS DIGESTIBLE AND IS COMPOSED OF]: 1/2 OZ. OF PEPPER, 3 SCRUPLES OF GALLIC SILPHIUM, 6 SCRUPLES OF CARDAMOM, 6 OF CUMIN, 1 SCRUPLE OF LEAVES, 6 SCRUPLES OF DRY MINT. THESE [ingredients] ARE BROKEN SINGLY AND CRUSHED AND [made into a paste] BOUND BY HONEY. WHEN THIS WORK IS DONE [or whenever you desire] ADD BROTH AND VINEGAR [to taste].
Cf. Note to No. 33.
[37] ANOTHER [OXYGARUM] [1] _ALITER_
1 OZ. EACH OF PEPPER, PARSLEY, CARRAWAY, LOVAGE, MIX WITH HONEY. WHEN DONE ADD BROTH AND VINEGAR.
[1] Wanting in Torinus.
[38] MORTARIA [1] _MORTARIA_
MORTARIA ARE PREPARATIONS MADE IN THE MORTAR. PLACE IN THE MORTAR [Tor.] MINT, RUE, CORIANDER AND FENNEL, ALL FRESH AND GREEN AND CRUSH THEM FINE. LOVAGE, PEPPER, HONEY AND BROTH [2] AND VINEGAR [3] TO BE ADDED WHEN THE WORK IS DONE.
Ex Tor. first sentence wanting in other texts.
[1] List. and G.-V. _moretaria_, from _moretum_.
[2] Dann. calls this "_Kalte Schale_" which as a rule is a drink or a cold refreshing soup, popular on the Continent in hot weather. Not a bad interpretation if instead of the broth the original called for wine or fruit juices.
V. _Mortaria_ are ingredients crushed in the mortar, ready to be used in several combinations, similar to the ground fine herbs, _remoulade_, in French cuisine that may be used for various purposes, principally for cold green sauces.
[3] Wanting in Tor.
[39] CUMIN SAUCE FOR SHELLFISH _CUMINATUM IN OSTREA ET CONCHYLIA_
[Tor. CUMIN SAUCE (SO CALLED BECAUSE CUMIN IS ITS CHIEF INGREDIENT) FOR OYSTERS AND CLAMS IS MADE OF] PEPPER, LOVAGE, PARSLEY, DRY MINT, MALABAR LEAVES, QUITE SOME CUMIN, HONEY, VINEGAR, AND BROTH.
[40] ANOTHER [CUMIN SAUCE] [1] _ALITER_
PEPPER, LOVAGE, PARSLEY, DRY MINT, PLENTY OF CUMIN, HONEY, VINEGAR AND BROTH.
[1] wanting in List.
The cumin sauce formulæ are under chap. XV in G.-V., following our No. 30.
END OF BOOK I
_EXPLICIT APICII EPIMELES LIBER PRIMUS_ [Tac.]
{Illustration: COLANDER FOR STRAINING WINE
The intricate design of the perforation denotes that this strainer was used for straining wine. Various other strainers of simpler design, with and without handles, were used in the kitchen and bakery. Ntl. Mus., Naples, 77602; Field M., 24307.}
{Illustration: SLAVES OPERATING A HAND-MILL
Reconstruction in Naples, in the new section of the National Museum.}
{Illustration: FRUIT OR DESSERT BOWL
Round bowl, fluted symmetrically, with three claw feet, resting on molded bases. Ntl. Mus., Naples, 74000; Field M., 24028.}
BOOK II. MINCES
_Lib. II. Sarcoptes_ [1]
CHAP. I. FORCEMEATS, SAUSAGE, MEAT PUDDINGS, MEAT LOAVES. CHAP. II. HYDROGARUM, SPELT PUDDING AND ROUX [2]. CHAP. III. SOW'S MATRIX, BLOOD SAUSAGE. CHAP. IV. LUCANIAN SAUSAGE. CHAP. V. SAUSAGE.
[1] Tor. _Artoptes_; Tac. _Artoptus_. This may have been derived from _artopta_--a vessel in which bread and pudding are baked. However, Sarcoptes is the better word, which is Greek, meaning "chopped meats."
[2] Tac. _Ambolatum_, and so in Tor. p. 15, _De Ambolato_. Cap. IIII. cf. our note following No. 58.
[41] MINCED DISHES _ISICIA_
THERE ARE MANY KINDS OF MINCED DISHES [1] SEAFOOD MINCES [2] ARE MADE OF SEA-ONION, OR SEA CRAB-FISH, LOBSTER, CUTTLE-FISH, INK FISH, SPINY LOBSTER, SCALLOPS AND OYSTERS [3]. THE FORCEMEAT IS SEASONED WITH LOVAGE [4], PEPPER, CUMIN AND LASER ROOT.
[1] Tor. Sentence wanting in other texts. V. Forcemeats, minced meats, sausage. Tor. _Hysitia_, from _Isicia_. This term is derived from _insicium_, from _salsicium_, from _salsum insicium_, cut salt meat; old French _salcisse_, _saulcisse_, modern French _saucisse_, meaning sausage. This is a confirmation of the meaning of the word _salsum_--meaning primarily salt meat, bacon in particular. It has survived in modern French terminology in _salés_ more specially _petits salés_--small rashers of bacon. _Salsum_ has caused much confusion in some later formulæ. Cf. notes to Nos. 148, 150, 152.
[2] V. fish forcemeats, fish balls, fish cakes and similar preparations.
[3] Scallops and oysters wanting in List. and G.-V.
[4] Wanting in List.
[42] CUTTLE-FISH CROQUETTES _ISICIA DE LOLLIGINE_ [1]
THE MEAT IS SEPARATED FROM BONES, SKIN [and refuse] CHOPPED FINE AND POUNDED IN THE MORTAR. SHAPE THE FORCEMEAT INTO NEAT CROQUETTES [2] AND COOK THEM IN LIQUAMEN [3].