[Sca-cooks] Tracking down Scully

[tgl at mailer.uni-marburg.de]

-- Scully, T.: The »Opusculum de saporibus« of Magninus Mediolanensis«.
In: Medium Aevum 54 (1985) 178-207.

The text of Magninus, Scully is commenting on is edited in:
-- Thorndike, L.: A medieval sauce-book. In: Speculum 9 (1934) 183-190.
(for the text part: http://staff-www.uni-marburg.de/~gloning/sapor.htm)

Another important text, Scully mentions in his article, the "Regimen
sanitatis" of Magninus, can be obtained as a huge PDF-file from the
Gallica collection at http://gallica.bnf.fr. At least this is where I
got a 1495 text on the fourth of february 2001; Scully used a 1482
edition. Like many other regimina it contains a huge chapter on
different kinds of foodstuff. Not an arm chair reading, but perhaps
useful for research on specific topics like e.g. lampreys or the
question how to cook and to temper a pumpkin/gourd ("cucurbite sunt
frigide & humide. Vnde bonum est quod primo decoquantur in aqua et inde
frigantur in oleo: vel cum eis permisceantur aliqua calida & sicca: puta
cepula alba vel feniculus vel petrosilinum ..."; the pumpkins/gourds are
cold and wet/moist in nature. Therefore it is good that they are first
cooked in water and then roasted in oil. Or one should mix them with
something hot and dry: for example with white onion or with fennel or
with parsley ...).

Thomas II.