[Sca-cooks] Illustrations in Scappi?

[Julia Szent-Gyorgyi]

The Hungarian cookbooks use an Italian-derived name for a baking dish:
pinnata, pinyata, pignata. The glossary in the 1981 edition of the two
17th century cookbooks says that the term had changed meanings, and
the vessel meant was closer to a "navicella" or "tortera". Are there
illustrations of these things in Scappi? The online versions do not
want to work for me, so I can't look it up for myself.

Kolosvari Arpadne Julia
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