[Sca-cooks] Platina's lemon salad and quince preserves

[David Walddon]

The recipe section (the last five books) of De Honesta are Martino's recipes translated into Latin. 
The first five books are agricultural and humoral. 
The PPC article I mentioned several weeks past catalogs ALL the "recipes" in the first five books (around 160). 
Almost 60 of these are for vegetables. 
There are several preserve and candy recipes as well. 
The below source is almost 100 years after his work was written. 
It was translated from Latin into French and below into English. 
I would suggest the Milham translation as a good starting place for anything Platina. 
However if you get REALLY into Platina you should also own the Mallinckrodt edition (much maligned but includes a facsimile of the original and isn't as bad as people think!) 
Eduardo 


On Mar 13, 2014, at 10:03 AM, JIMCHEVAL at aol.com wrote:

> 
> This isn't among his recipes, rather in his notes on lemons and oranges. He 
> suggests lemons to help keep pregnant women from vomiting,  then adds 
> "There are some who eat the said lemons chopped up very  fine, as is done with 
> cucumber with salt oil and vinegar." p 97
> 
> For quince, he offers these instructions for preserves:
> 
> "And if you want to preserve them pick them when quite ripe, and then peel  
> them and take out the hard part in the center which is full of seeds, after 
> cut  them in nice slices and put them in rain water, until they have lost 
> their  constipatic virtue, and have become clear and shining like horn. And 
> for this to  happen often change the water and put in fresh. And when they 
> have soaked  enough, and are tender and clear enough, boil them until they are 
> half  cooked, then take them out of the cauldron and spread them out and 
> dry them on a  white cloth on some table, until they are well wiped off: and 
> after put them  back in the said cauldron with honey, and boil them until 
> they are well cooked:  and at once spread them out on the said cloth quite 
> cleanly and dry them in the  shadows, and not in the sun: and when they are 
> almost dry, put them in an  earthen pot, and take good honey, clean and well 
> purified by fire: and as soon  as it is a little hot and warm, pour it on the 
> said quinces, and leave them so  to become preserved."
> 
> He also says this method can be used for other fruit "and some put spices  
> on it, like ground clove, cinnamon and ginger, put together on top."   p93
> 
> 
> Baptiste Platine de Cremonne de l'Honneste volupte... (trad. par  Desdier 
> Christol), Diligemment reueu et corrigé (par B. Aneau)  1571 
> 
> _http://books.google.com/books?id=f01Qp0hFLw0C&dq=%22Honneste%20volupte%22&p
> g=PA97#v=onepage&q&f=false_ 
> (http://books.google.com/books?id=f01Qp0hFLw0C&dq="Honneste%20volupte"&pg=PA97#v=onepage&q&f=false) 
> 
> 
> 
> Jim  Chevallier
> _www.chezjim.com_ (http://www.chezjim.com/) 
> 
> The  lost cheeses of Medieval France
> http://leslefts.blogspot.com/2014/03/old-regime-cheese-1-lost-cheeses-of.htm
> l
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