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