CHOENIX, a measure,—2 SEXTARII, ℞ [52]
Chops, ℞ [261]
CHOUX DE BRUXELLES AUX MARRONS, ℞ [92]
Christina, Queen of Sweden, eating Apician dishes, pp. [37], 38
CHRYSOMELUM, CHRYSOMALUM, a sort of quince
CIBARIA, victuals, provisions, food; same as [CIBUS]. Hence CIBARIAE LEGES, sumptuary laws; CIBARIUM VAS, a vessel or container for food; CIBARIUS, relating to food; also CIBATIO, victualling, feeding, meal, repast
CIBARIUM ALBUM, white repast, white dish, blancmange. Fr. BLANC MANGER, “white eating.” A very old dish. Platina gives a fine recipe for it; in Apicius it is not yet developed. The body of this dish is ground almonds and milk, thickened with meat jelly. Modern cornstarch puddings have no longer a resemblance to it; to speak of “chocolate” blancmange as we do, is a barbarism. Platina is proud of his C.A. He prefers it to any Apician dessert. We agree with him; the incomplete Apicius in Platina’s and in our days has no desserts worth mentioning. A German recipe of the 13th century (in “Ein Buch von guter Spise”) calls C.A. “Blamansier,” plainly a corruption of the French. By the translation of C.A. into the French, the origin of the dish was obliterated, a quite frequent occurrence in French kitchen terminology
CIBORIUM, a drinking vessel
CIBUS, food, victuals, provender
CICER, chick-pea, small pulse, ℞ [207-209]