[2] Tor. Superasperges; G.-V. piper asperges.
Sounds like a salad of cooked cabbage. The original leaves us in doubt as to the temperature of the dish.
THE VEGETABLE, SEASONED AND PREPARED IN THE ABOVE WAY IS STEWED WITH PARBOILED LEEKS.
TO THE SPROUTS OR STALKS, SEASONED AND PREPARED AS ABOVE, ARE ADDED GREEN OLIVES WHICH ARE HEATED LIKEWISE.
PREPARE THE SPROUTS IN THE ABOVE WAY, COVER THEM WITH BOILED SPELT AND PINE NUTS [1] AND SPRINKLE [2] WITH RAISINS.
[1] The nuts should not astonish us. The French today have a delicious dish, Choux de Bruxelles aux Marrons—Brussels Sprouts with Chestnuts. Sprouts and chestnuts are, of course, cooked separately; the lightly boiled sprouts are sauté in butter; the chestnuts parboiled, peeled, and finished in stock with a little sugar or syrup, tossed in butter and served in the center of the sprouts.
The Apician formula with cereal and raisins added is too exotic to suit our modern taste, but without a question is a nutritious dish and complete from a dietetic point of view.