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A historical recipe from Cookery and Dining in Imperial Rome, by Apicius.

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A historical recipe

Cookery and Dining in Imperial Rome, by Apicius. Project Gutenberg eBook #29728.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

G.-V.
insuper nivem--chilled on snow (like the preceding formula).
Tac.
insuper vinum;
Sch.
id.
A panada as is found in every old cookery book.
Today it remains as a dressing for roast fowl, etc.
Quoting from "A Collection of Receipts in Cookery, Physick and Surgery," London, 1724: "Panada for a Sick or Weak Stomach.
Put the crumbs of a Penny White-Loaf grated into a Quart of cold Water, set both on the Fire together with a blade of Mace: When 'tis boil'd smooth, take it off the fire and put in a bit of Lemon-peel, the juice of a Lemon, a glass of Sack [Spanish Wine] and Sugar to your Taste.
This is very Nourishing and never offends the Stomach.
Some season with butter and Sugar, adding Currants which on some occasions are proper;
but the first is the most grateful and innocent." Mrs.
Glasse, a quarter century later, in her famous book [The Art of Cookery Made Plain and Easy, London, 1747, 1st ed.] omits the wine, but Mrs.
Mason, at about the same time, insists on having it with panada.
The imaginary or real relation between the sciences of cookery and medicine is illustrated here.