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Cookery and Dining in Imperial Rome (1936)
by Apicius, Translated by Joseph Dommers Vehling
Submitted by deroche
Book Educational
5.16 | Ranked
Cookery and Dining in Imperial Rome
by Apicius, Translated by Joseph Dommers Vehling
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.🏁
Submitted by deroche - 06/04/2025
Book Educational 5.16 Ranked
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Cookery and Dining in Imperial Rome
by Apicius, Translated by Joseph Dommers Vehling
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.🏁
Submitted by deroche - 06/04/2025
Book Educational 5.16 Ranked