[1] List. Roses; Tor. Rosatium; this term, medieval Latin, does not exist in the ancient language.
Sch. mala rosea—rosy or red apple, most likely to be the correct interpretation. Cf. ℞ Nos. [136] and [167].
The above title has led to the belief that the ancients made pies, etc., of roses, an idea that was much ridiculed in England after the publication of Lister’s work in 1705.
We concur with Schuch’s interpretation that rosy apples were used, remembering, however, that the fruit of the rose tree, the hip, dog-briar, eglantine is also made into dainty confections on the Continent today. It is therefore entirely possible that this recipe calls for the fruit of the rose tree.
IV
GRUELS TISANAM VEL SUCUM
[172] BARLEY BROTH, PAP, PORRIDGE, GRUEL TISANA SIVE CREMORE [1]
CRUSH BARLEY, SOAKED THE DAY BEFORE, WELL WASHED, PLACE ON THE FIRE TO BE COOKED [in a double boiler] WHEN HOT ADD ENOUGH OIL, A BUNCH OF DILL, DRY ONION, SATURY AND COLOCASIUM [2] TO BE COOKED TOGETHER BECAUSE FOR THE BETTER JUICE, ADD GREEN CORIANDER AND A LITTLE SALT; BRING IT TO A BOILING POINT. WHEN DONE TAKE OUT THE BUNCH [of dill] AND TRANSFER THE BARLEY INTO ANOTHER KETTLE TO AVOID STICKING TO THE BOTTOM AND BURNING, MAKE IT LIQUID [by addition of water, broth, milk] STRAIN INTO A POT, COVERING THE TOPS OF THE COLOCASIA. NEXT CRUSH PEPPER, LOVAGE, A LITTLE DRY FLEA-BANE, CUMIN AND SYLPHIUM [3] STIR IT WELL AND ADD VINEGAR, REDUCED MUST AND BROTH; PUT IT BACK INTO THE POT, THE REMAINING COLOCASIA FINISH ON A GENTLE FIRE [4].
[1] Tor. ptisana siue Cremore.
[2] G.-V. Colœfium; Tor. colœsium and colesium (the different readings perhaps on account of the similarity of the “long” s with the f). Tor. spells this word differently every time he is confronted with it. Tac., Lan. coledium—unidentified. List. colocasium, which see in notes to ℞ Nos. [74], [200], [216], [244], and [322], also Sch. p. 95.