/Tag: cookbooks

Parthian chicken: a Recipe Apicius

By |2018-10-13T02:38:56+00:00August 19th, 2018|Roma, Daily life Costume Company, Ancient history|

Ancient mosaic depicting a chicken. The "Parthian chicken" is a recipe from the "Apicius" With its Apicius De re coquinaria (The art of cooking), Marco Gavius ​​Apicius left us the greatest gourmet cookbook of the Roman antiquity and all (see http://www.pilloledistoria.it/9767/storia-antica/antiche-ricette-un-dolce-apicio e http://www.pilloledistoria.it/9764/storia-antica/ricette-dellantica-roma-la-salsa-bianca-apicio). La ricetta del Parthian Chicken, found that reported textually [...]

Strawberry Gelatin in Frost (by Artusi)

By |2018-03-16T01:00:57+00:00March 16th, 2018|Daily life Costume Company, Contemporary history|

Strawberry jelly After the oranges (http://www.pilloledistoria.it/10371/storia-contemporanea/gelatina-di-arancio-in-gelo-dallartusi), in this post you will find the original recipe of Pellegrino Artusi to prepare the strawberry jelly in frost, another sweet puddings presented in Science in the Kitchen and the Art of Eating Well, his famous culinary book that during the 800, and beyond, [...]

Orange jelly in Frost (by Artusi)

By |2018-03-14T21:54:13+00:00March 14th, 2018|Daily life Costume Company, Contemporary history|

Jelly oranges The recipe that I report is taken from the science of cooking and the art of eating well, famous text of the gastronome Pellegrino Artusi. It is a sweet: jelly orange frost. This is what is written: "Sugar grams 150, isinglass grams 20, water ounces 4, Alkermes [...]

Fruit Cakes: Medieval Christmas Recipe

By |2017-12-22T12:38:31+00:00December 22nd, 2017|Middle Ages, Company Costumes Daily Life|

A page "The Forme of Cury", English medieval recipe (1390) from which comes the fruit recipe of croquettes reported during the post The cooking recipe that carryover in this post is taken from The Forme of Cury, the most important medieval recipe English (first publication 1390); it is a [...]

Delicate Sauce: Medieval Christmas Recipe

By |2017-12-16T01:15:49+00:00December 15th, 2017|Middle Ages, Company Costumes Daily Life|

medieval Kitchen. The delicate sauce was used to flavor the boiled fish The following is a recipe for simple implementation shown on English cookbook The forms of Cury, whose first publication dates back to 1390, a text that marked, time, a milestone in the history of Anglo-Saxon and European gastronomy [...]

Bianchi Ravioli: Medieval Christmas Recipe

By |2018-10-13T05:39:47+00:00December 15th, 2017|Middle Ages, Company Costumes Daily Life|

Ravioli. The whites had a ravioli dish Christmas medieval England Only a few days at Christmas and as every year, Also in this part of 2017, public on the History Pills (as you can see the site has been completely renovated!) some recipes that were once prepared for this very happy occasion (the [...]

Pudding Napoletana (by Artusi)

By |2017-10-12T00:15:36+00:00October 12th, 2017|Daily life Costume Company, Contemporary history|

Desserts: pudding Neapolitan according Artusi's finest pastries do not have time, like this pudding Neapolitan taken from "Science in the Kitchen and the Art of Eating Well", nineteenth-century recipe of success written by Pellegrino Artusi. If you want to try, the procedure can be found below. I quote: "Cook the semolina in [...]

Tortelli…all’Artusi

By |2018-10-13T23:26:07+00:00October 11th, 2017|Daily life Costume Company, Contemporary history|

Tortelli After a little 'break back posting on history pills cooking recipes taken by Artusi, or "Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi, that long, successful. This time I chose the recipe for homemade tortelli, that carryover below textually: [...]

Apicius Dolce…to Fish!

By |2018-10-14T01:33:39+00:00July 2nd, 2017|Roma, Daily life Costume Company, Ancient history|

Sweets in Ancient Rome. In this sweet Apicius also appears "garum", sauce made of fish Apicius Marcus Gavius (25 a.C.-37 d.C.), first great gastronome antiquity, suggests the following recipe to make a cake: "Toast pine nuts and walnuts peeled; mix with honey, pepe, garum, latte, eggs, a little pure wine and [...]

Apicio: White Sauce

By |2018-10-14T01:38:31+00:00July 2nd, 2017|Roma, Daily life Costume Company, Ancient history|

The fish was the key ingredient of "garum", your favorite sauce from Roman The following recipe is taken verbatim from the De re coquinaria of Apicius, considered the first great chef in history. the sauces, in general, They were much loved by the Romans, who used to accompany almost any dish. The sauce [...]