De re culinaria

Apicius. From Caelii Apitii svmmi advlatricis medicinæ artificis De re cvlinaria libri x recens è tenebris eruti, & à mendis uindicati, typisq[ue], summa diligentia excusi. Præterea, P. Platinæ Cremonensis, viri vndecvnqve doctissimi, De tuenda ualetudine, natura rerum, by Basileæ. 1541.

Image of De re culinaria

The recipes in this cookbook reflect Roman cuisine between the first and fourth centuries, but continued to be copied into the Renaissance. Note the prevalence of spices in each recipe, especially pepper and cumin.

English Translation of Patina de Piris, pg. 38 “Patina of pears: core and boil the pears, pound them with pepper, cumin, honey, passum, liquamen, and a little oil. Add eggs to make a patina, sprinkle with pepper and serve.”

(Translation from: Christopher Grocock and Sally Grainger, Apicius: A Critical Edition with an Introduction and English Translation (Totnes, Devon, UK: Prospect Books, 2006), 192–3.)

Image of De re culinaria

The recipes in this cookbook reflect Roman cuisine between the first and fourth centuries, but continued to be copied into the Renaissance. Note the prevalence of spices in each recipe, especially pepper and cumin.

English Translation of Porcellus Caesianus, pg. 92 “Celsinian piglet: dress the piglet. Insert (a mixture of) pepper, rue, onion, savory, under its skin and pour eggs into the ear cavity. Blend a sauce of pepper, liquamen, a little wine in a cup and serve it up.

Roast piglet: pound pepper, rue, savory, onion, the yolks of hard boiled-eggs, liquamen, wine, oil, spiced wine; bring it to the boil. Pour the finished sauce over the piglet in a serving dish and serve.”

(Translation from: Christopher Grocock and Sally Grainger, Apicius: A Critical Edition with an Introduction and English Translation (Totnes, Devon, UK: Prospect Books, 2006), 276–7.)

Metadata Details
Item Type Book
Title De re culinaria
Publication Title Caelii Apitii svmmi advlatricis medicinæ artificis De re cvlinaria libri x recens è tenebris eruti, & à mendis uindicati, typisq[ue], summa diligentia excusi. Præterea, P. Platinæ Cremonensis, viri vndecvnqve doctissimi, De tuenda ualetudine, natura rerum
Creator Apicius
Publication Creator Basileæ
Publication Date 1541
Call Number Case Y 672 .A3
Location Special Collections
Notes The recipes in this cookbook reflect Roman cuisine between the first and fourth centuries, but continued to be copied into the Renaissance. Note the prevalence of spices in each recipe, especially pepper and cumin.