[Sca-cooks] Vehling's Apicius

[Stefan li Rous]

Balthazar of Blackmoor asked:
> > I've found Flower and Rosenbaum to be the best
> > overall translation of
> > Apicius, Latin on one side and English on the other,
> > fill in your own
> > cooking times, temps, and some ingredient
> > interpretations, with the
> > exception of a very few recipes which they describe
> > as having cooked
> > with these such-and-such quantities, etc.
>
> Do you know if this is a literal word-for-word
> translation, then?  That is what I am looking for.  I
> can fill in the blanks, so long as they aren't already
> filled in incorrectly.......

Perhaps this file in the FOOD-BOOKS section of the Florilegium might
be of use to you in evaluating which version of Apicius might suit
your needs best. It contains some messages which contrast the various
translations as well as reviews of each of them.
cb-rv-Apicius-msg (37K)  4/20/00    Reviews of cookbooks having Apicius recipes.
http://www.florilegium.org/files/FOOD-BOOKS/cb-rv-Apicius-msg.html
--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****