#64
Cookery and Dining in Imperial Rome (1936)
by Book Educational
Submitted by
D
deroche 491c 6.02
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Cookery and Dining in Imperial Rome
by Apicius, Translated by Joseph Dommers Vehling
⇥ Patina frisilis remains unexplained. None of the various readings can be satisfactorily rendered. If the vegetables had remained whole the dish might be compared to a chartreuse, those delightful creations by the Carthusian monks who compelled by the strictest rules of vegetarianism evolved a number of fine vegetable dishes. On the other hand, the poached mixture of eggs and brains is akin to our farces and quenelles; but in modern cookery we have nothing just like this patina frisilis.🏁
Submitted by deroche - 06/04/2025
Book EducationalNon-Fiction 6.02 Ranked
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Cookery and Dining in Imperial Rome
by Apicius, Translated by Joseph Dommers Vehling
⇥ Patina frisilis remains unexplained. None of the various readings can be satisfactorily rendered. If the vegetables had remained whole the dish might be compared to a chartreuse, those delightful creations by the Carthusian monks who compelled by the strictest rules of vegetarianism evolved a number of fine vegetable dishes. On the other hand, the poached mixture of eggs and brains is akin to our farces and quenelles; but in modern cookery we have nothing just like this patina frisilis.🏁
Submitted by deroche - 06/04/2025
Book EducationalNon-Fiction 6.02 Ranked