PRAECOQUO, —OCTUS, —OCIA, “cooked beforehand,” also ripened too early, but the present kitchen term is “blanching,” or “parboiling.” Cf. [PRAEDURO]
PRAEDURO, to harden by boiling, to blanch, ℞ [119]
Preserves, several in Book [I]
Preserving (keeping of) meats, ℞ [10-12]; —— fried fish, ℞ [13]; —— fruit, figs, prunes, pears, etc., ℞ [19-24], [28], 29, [30]; —— grapes, ℞ [19]; —— honey cakes, ℞ [16]; —— mulberries, ℞ [24]; —— oysters, ℞ [14]; —— pomegranates, ℞ [20]; —— pot herbs, ℞ [25]; —— quinces, ℞ [21]; —— sorrel, sour dock, ℞ [26]; —— citron, ℞ [23]; —— truffles, ℞ [27]; —— vegetable purée, ℞ [106]
Press, wine illustration, p. [92]
Processing, ℞ [19-24]
PRUNA, live, burning coal
PRUNUM, plum; —— DAMASCENUM, p. from Damascus, ℞ [22]; this variety came dried, resembling our large prunes. —— SILVESTRIS, sloe berry, which by culture and pruning has become the ancestor of plums, etc.
PTISANA, (better) TISANA, barley broth, rice broth, a gruel, ℞ [173-3], [200-1]; —— TARICHA, ℞ [173]
Pudding, ℞ [60]