The ancient colocasium is no doubt a close relative of the modern dasheen or taro. The Apician colocasium was perhaps very similar to the ordinary Elephant-Ear, colocasium Antiquorum Schott, often called caladium esculentum, or tanyah, more recently called the “Dasheen” which is a corruption of the French “de Chine”—from China—indicating the supposed origin of this variety of taro. The dasheen is a broad-leaved member of the arum family. The name dasheen originated in the West Indies whence it was imported into the United States around 1910, and the name is now officially adopted.
Mark Catesby, in his Natural History of Carolina, Florida and the Bahama Islands, London, 1781, describes briefly under the name of arum maximum Aegypticum a plant which was doubtless one of the tanyahs or taros. He says: “This was a welcome improvement among the negroes and was esteemed a blessing; they being delighted with all their African food, particularly this, which a great part of Africa subsists much on.”
Torinus, groping for the right name, calls it variously colosium, coledium, coloesium, till he finally gets it right, colocasium.
[3] The root or tubers of this plant was used by the ancients as a vegetable. They probably boiled and then peeled and sliced the tubers, seasoning the pieces with the above ingredients, heated them in bouillon stock and thickened the gravy in the usual way. Since the tuber is very starchy, little roux is required for binding.
[4] Afterthought by Tor. printed in italics on the margin of his book.
XVIII
SNAILS COCHLEAS
[323] MILK-FED SNAILS COCHLEAS LACTE PASTAS
TAKE SNAILS AND SPONGE THEM; PULL THEM OUT OF THE SHELLS BY THE MEMBRANE AND PLACE THEM FOR A DAY IN A VESSEL WITH MILK AND SALT [1] RENEW THE MILK DAILY. HOURLY [2] CLEAN THE SNAILS OF ALL REFUSE, AND WHEN THEY ARE SO FAT THAT THEY CAN NO LONGER RETIRE [to their shells] FRY THEM IN OIL AND SERVE THEM WITH WINE SAUCE. IN A SIMILAR WAY THEY MAY BE FED ON A MILK PORRIDGE [3].
[1] Just enough so they do not drown.