[Sca-cooks] Apicius' polenta recipe
Stefan li Rous
StefanliRous at austin.rr.com
Sat Dec 10 00:36:23 PST 2005
Bear replied to me with:
> You already have it in the Florilegium. I posted it almost 8 years
> ago
> during a discussion we were having. Just to refresh the list, here
> are the recipes:
Thank you. Otherwise these, like others, would have gotten put in the
polenta file again.
> Fried Creamed Wheat
>
> (Apicius 301, as taken from Giacosa, A Taste of Ancient Rome)
>
> Aliter dulcia: Accipies similam, coques in aqua calida ita ut
> durissimam
> pultem facias, deinde in patellam expandis. Cum refrixerit, concidis
> quasi dulcia et frigis in oleo optimo. Levas, perfundis mel, piper
> aspergis et inferes. Melius feceris, si lac pro aqua miseris.
>
> Another sweet dish: Take flour, cook in hot water so that it becomes
> a very firm polenta, then spread it on a plate. When it has
> cooled, cut it
> as for sweet cakes and fry in oil of the finest quality. Remove,
> pour honey
> over, sprinkle with pepper and serve. You will do even better if
> you use milk
> instead of flour.
However, can someone check this translation? Is that really supposed
to be "if you use milk instead of flour"? I suspect this is supposed
to say "water" rather than "flour".
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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