[1] G.-V. Piperato mittis. Piperatum is a dish prepared with pepper, any spicy dish; the term may here be applied to the bowl in which the porridge is served. Tac. Dulcia piperata mittis.
[2] Dann. Almonds.
[298] ANOTHER SWEET ALITER DULCIA
CRUSH PEPPER, NUTS, HONEY, RUE, AND RAISIN WINE WITH MILK, AND COOK THE MIXTURE [1] WITH A FEW EGGS WELL WORKED IN, COVER WITH HONEY, SPRINKLE WITH [crushed nuts, etc.] AND SERVE.
[1] Tractam, probably with a starch added, or else it is a nut custard, practically a repetition of ℞ Nos. [129] and [143].
[299] ANOTHER SWEET ALITER DULCIA
TAKE A PREPARATION SIMILAR [1] [to the above] AND IN THE HOT WATER [bath or double boiler] MAKE A VERY HARD PORRIDGE OF IT. THEREUPON SPREAD IT OUT ON A PAN AND WHEN COOL CUT IT INTO HANDY PIECES LIKE SMALL COOKIES. FRY THESE IN THE BEST OIL, TAKE THEM OUT, DIP INTO [hot] HONEY, SPRINKLE WITH PEPPER [2] AND SERVE.
[1] This confirms the assumption that some flour or meal is used in ℞ No. [298] also without which this present preparation would not “stand up.”
[2] It is freely admitted that the word “pepper” not always stands for the spice that we know by this name. Cf. note 2 to ℞ No. [295] et al.