[Sca-cooks] what's a tisana?

[Ian Kusz]

Okay, then the cereal being used is, what, here?  If this is pre- the time
period where tisana refers to barley.....?

On Mon, Oct 18, 2010 at 10:59 AM, Terry Decker <t.d.decker at att.net> wrote:

> 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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-- 
Ian of Oertha