[1] Tor., Tac., Lan. musteos aphros; Vat. Ms., G.-V. afros; List. apios, i.e. celery, which is farthest from the mark. Goll. interprets this a “cider apple,” reminiscent, probably, of musteos, which is fresh, new, young, and which has here nothing to do with cider.
Aphros is not identified. Perhaps the term stood for Apricots (Old English: Aphricocks) or some other African fruit or plant; Lister’s celery is to be rejected on gastronomical grounds.
The above treatment would correspond to that which is given apricots and peaches today. They are peeled, immersed in cream and sweetened with sugar. Apicius’ heating of the fruit in milk is new to us; it sounds good, for it has a tendency to parboil any hard fruit, make it more digestible and reduce the fluid to a creamy consistency.
[2] The “pepper” again, as pointed out in several other places, here is some spice of agreeable taste as are used in desserts today.
[296] ANOTHER SWEET DISH ALITER DULCIA
BREAK [slice] FINE WHITE BREAD, CRUST REMOVED, INTO RATHER LARGE PIECES WHICH SOAK IN MILK [and beaten eggs] FRY IN OIL, COVER WITH HONEY AND SERVE [1].
[1] “French” Toast, indeed!—Sapienti sat!
[297] ANOTHER SWEET ALITER DULCIA
IN A CHAFING-DISH PUT [1] HONEY, PURE WINE, RAISIN WINE, RUE, PINE NUTS, NUTS, COOKED SPELT, ADD CRUSHED AND TOASTED HAZELNUTS [2] AND SERVE.