[Sca-cooks] what's a tisana?

[emilio szabo]

The translation you quoted is not up to date it seems to me. (Where from did you 
get it?)

If you look at the Milham edition, the beginning says: "infundis cicer, 
lenticulam, pisa". What has to be soaked are chickpeas, lentils and peas ...

The word "taricha" is suspect ... Look at Milham's apparatus to page 34, line 
17.

Flower/Rosenbaum translate: "Barley soup"; Maier translates "Getreidegrütze", 
"Gerstengrütze".

E.


>> [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 
>>