[Sca-cooks] what's a tisana?

Terry Decker t.d.decker at att.net
Mon Oct 18 10:59:54 PDT 2010


The Latin "tisana" derives from the Greek "ptissein" meaning "to crush." 
Somewhere between Old French and Middle English, it becomes "ptisane," 
meaning a medical infusion (of which barley water is one such infusion), and 
"tisane," referring to "peeled barley" or "barley water."  Apicius is in 
Latin from no later than the 5th Century.  Old French dates from the 9th 
Century.  The Apician reference is obviously from the earlier Latin usage.

Bear

> It appears to be a soup, not a tisane.
>
> [173] ANOTHER TISANA *TISANA TARICHA *[1]
>
> THE CEREAL [2] IS SOAKED; CHICKPEAS, LENTILS AND PEAS ARE CRUSHED AND 
> BOILED
> WITH IT; WHEN WELL COOKED, ADD PLENTY OF OIL. NOW CUT GREEN HERBS, LEEKS,
> CORIANDER, DILL, FENNEL, BEETS, MALLOWS, CABBAGE STRUNKS, ALL SOFT AND 
> GREEN
> AND FINELY CUT, AND PUT IN A POT. THE CABBAGE COOK [separately. Also] 
> CRUSH
> FENNEL SEED, ORIGANY, SYLPHIUM AND LOVAGE, AND WHEN CRUSHED, ADD BROTH TO
> TASTE, POUR THIS OVER THE PORRIDGE, STIR IT TOGETHER AND USE SOME FINELY
> CHOPPED CABBAGE STEMS TO SPRINKLE ON TOP [2].
> From
> Apicius
>
> -- 
> Ian of Oertha




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