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The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
Several recipes were named after Apicius, and probably M. Gavius Apicius is the person intended: A method of cooking cabbage, which is marinated in oil and salt, and uses soda to retain greenness: Pliny, Natural History 19.143. A kind of cake: Chrysippus of Tyana quoted by Athenaeus, Deipnosophistae 647c.
The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world. [5] It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). [ 6 ]
Among the unusual recipes prepared by Conte is salsum sine salso, invented by the famed Roman gourmand Marcus Gavius Apicius. It was an “eating joke” made to amaze and fool guests. The fish ...
If the information is correct, this is the third known Roman food specialist who was named Apicius, the earliest being the luxury-loving Apicius of the 1st century BC. The late Roman cookbook Apicius gives a recipe for preserving oysters, among other foods. This is possibly the only detail in which the cookbook has a relationship with ...
The ancient Roman cookbook Apicius included many meatball-type recipes. [2] Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. [3] Poume d'oranges is a gilded meatball dish from the Middle Ages. [4]
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Meat of working animals was tough and unappetizing. Veal was eaten occasionally. Apicius gives only four recipes for beef but the same recipes call for lamb or pork as options. There is only one recipe for beef stew and another for veal scallopini. [21] Dormice were eaten and considered a delicacy. [22]