[84] ANOTHER CUCUMBER RECIPE _ALITER CUCUMERES_
CUCUMBERS, PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM.
Sounds like a fancy dressing for raw sliced cucumbers, though there are no directions to this effect.
[85] MELON-GOURD AND MELONS _PEPONES ET MELONES_
PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM.
Same as 84; which confirms above theory. It is quite possible that melons were eaten raw with this fancy dressing. Many people enjoy melons with pepper and salt, or, in salad form with oil and vinegar. Gourds, however, to be palatable, must be boiled and served either hot or cold with this dressing.
THE SMALLER MALLOWS [are prepared] WITH GARUM [1], STOCK [2] OIL AND VINEGAR; THE LARGER MALLOWS [prepare] WITH A WINE SAUCE, PEPPER AND STOCK, [adding] CONDENSED WINE OR RAISIN WINE.
[2] _Liquamen_--depending upon the mode of serving the mallows, hot or cold.
[87] YOUNG CABBAGE, SPROUTS [1] _CYMAS ET CAULICULOS_ [2]
[Boil the] SPROUTS; [1] [season with] CUMIN [3], SALT, WINE AND OIL; IF YOU LIKE [add] PEPPER, LOVAGE, MINT, RUE, CORIANDER; THE TENDER LEAVES OF THE STALKS [stew] IN BROTH; WINE AND OIL BE THE SEASONING.
[1] Including, perhaps, cauliflower and broccoli.
[2] List. _Cimæ & Coliculi. Nunc crudi cum condimentis nunc elixati inferentur._ Served sometimes raw with dressing, sometimes boiled.
[3] Cumin or carraway seed is still used today in the preparation of the delicious "Bavarian" cabbage which also includes wine and other spices.
CUT THE STALKS IN HALF AND BOIL THEM. THE LEAVES ARE MASHED AND SEASONED WITH CORIANDER, ONION, CUMIN, PEPPER, RAISIN WINE, OR CONDENSED WINE AND A LITTLE OIL.
Very sensible way of using cabbage stalks that are usually thrown away. Note the almost scientific procedure: the stalks are separated from the leaves, split to facilitate cooking; they are cooked separately because they require more time than the tender greens.
Our present method appears barbarous in comparison. We quarter the cabbage head, and either boil it or steam it. As a result either the tender leaves are cooked to death or the stems are still hard. The overcooked parts are not palatable, the underdone ones indigestible. Such being the case, our boiled cabbage is a complete loss, unless prepared the Apician way.