Media in category “Compendium ferculorum”. The following 8 files are in this category, out of 8 total. Comempendium JPG 2, × 3, Polski: Strona 82 z oryginalnego wydania ( r.) książki kucharskiej Compendium ferculorum. Przepisy na tort (tj. tartę) szpinakowy, tort. Compendium Ferculorum albo Zebranie Potraw – StanisĹaw Czerniecki [ KSIÄĹťKA] [StanisĹaw Czerniecki] on *FREE* shipping on qualifying.

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Retrieved from ” https: Take a hazel grouse or a partridgesmall birds or pigeonsa capon or veal, or whatever [kind compensium meat] you want, soak in water, put in a pot, salt, bring to boil, debone, cover again with the stock, add parsley.
Polish cuisine according to Czerniecki The author of the first Polish cookbook considered himself to be an artist and literary man. Prace Historyczne in Polish. It is also an evidence of ancient Polish customs. Bibliografia polska [ Polish Bibliography fercluorum in Polish. Let us see then what dishes he considered healthy and appropriate for persons with health problems.
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The main part of the book follows a well-thought-out structure. The finely composed work is not just a dry enumeration of ingredients, chef’s secrets and culinary procedures. Our chef proudly said that the dish “was very nourishing for the sick but also for the healthy.
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Languages Polski Edit links. For Czerniecki, “healthy” is often synonymous with “nourishing. Photo-offset reprint of the edition. The list of vegetables includes, now largely forgotten, cardoonJerusalem artichoke and turnip-rooted chervilor popie jajka literally, “priest’s balls”as Czerniecki calls it. The book was republished several times during the 18th and 19th centuries, sometimes under new titles, and had an important impact on the development of Polish cuisine.
Great smoked salmon from Danube afar, Caspian sturgeonVenetian and Turkish caviarPike and cousin luceeach one a full cubit long, The flounder and mature carpcarp “royal” and young!
The instructions in Compendium ferculorum are succinct and often vague, lacking such elements of modern culinary recipes as lists of ingredients used, measurements or proportions, and cooking times.
Polish meals according to a German compendium Information about old Polish cuisine can be found not only in cookbooks or calendars but also in 17th and 18th …. The old Polish cookbooks, apart from fancy Baroque recipes for dishes that were first of all supposed to stun and …. By using this site, you agree to the Terms of Use and Privacy Policy.

From Wikipedia, the free encyclopedia. Who now comprehends all these, to our times quite strange, These huge platters of kontuzof arkasblancmangeAnd then cod with its odorous and rich stuffing comes, With muskcaramelcivetpine nutsdamson plums ; And those fish!
Category:Compendium ferculorum
However, no copies of this supposed translation have survived, except for facsimiles of two foliospublished inof uncertain authenticity. Copying materials form the www. Each chapter, apart from the hundred main dishes, also contains so-called additament supplement of another ten recipes for side dishes to go with the former main dishes. The book contains more than recipes, divided into three chapters of about recipes each.
Category:Compendium ferculorum – Wikimedia Commons
This page was last edited on 29 Mayat The dedication is followed by a detailed inventory of food items, kitchenware, as well as kitchen and waiting staff, necessary fercylorum hosting a banquet. Above all, the pleasure that our ancestors were able to derive from everyday life in which the meals were prepared appropriately according to the best recipes, leads to great satisfaction and guarantee an unforgettable experience.
Under the heading of “spices” come not only saffronblack peppergingercinnamonclovesnutmeg, mace and cuminall of which were used abundantly in Czerniecki’s cookery, but also powdered sugarrice”large” and “small” raisinscitrus fruits such as lemonslimes and orangesand even smoked ham and smoked beef tongue ferculorrum, which were also used as seasonings.
Czerniecki concludes these introductory remarks with an admonition against sprinkling food with bread crumbs and by avowing to focus on “Old Polish dishes” [d] to let the reader experience domestic cuisine before moving on to foreign specialties.
It is divided into three chapters, each of which contains one hundred recipes for meat, fish and diary dishes, respectively. The recipe for stewed meat in saffron sauce, cited below, is typical is this regard. On the other hand, some of the numbered headings are not followed by any actual recipe, serving only to reiterate that various comendium may be prepared using the same basic technique.
For instance, in chapter 3, the recipe for a puff-pastry apple tart, is followed by eleven numbered headings saying, ” pear tart likewise”, ” woodland strawberry tart likewise”, ” sour cherry tart likewise”, and so on for figprunedategooseberrypeachplumcurrant and quince tarts. The entire edition was made to look just like in the 17th century.
Thus, a cooking artist is, in the author’s opinion, first of all an experienced expert in human life and all sorts of life problems. The author was well aware that his was the first cookbook in the Polish vernacular, which he made clear in the dedication. He should be neat and tidy, with a good head of hair, well-combed, short at the back and sides; he should have clean hands, his fingernails should be trimmed, he should wear a white apron; he should not be quarrelsome, he should be sober, submissive, brisk; he should have a good understanding of flavor, a sound knowledge of ingredients and utensils, together with a willingness to serve everyone.
There are also several different secrets on how to roast a chicken in the bottle, how to cook a whole fish so that one part of it will be fried, the second one will be roast and the third one cooked.

One is for a capon in a bottle; the trick was to skin the bird, place the skin inside a bottle, fill it with a fercuporum of milk and eggs, and put the bottle into boiling water. Czerniecki’s cooking style, as is evident in his book, was typical for the luxuriant Polish Baroque cuisine, which still had a largely medieval outlook, but was gradually succumbing to novel culinary ideas coming from France.
Rare-roasted meat was pierced to let the juice out. In the late 17th century, Compendium ferculorum was anonymously translated into Russian as Povarennaya kniga Cookery Book. A dish that succeeded to puzzle or surprise the diners was considered the greatest achievement of culinary sophistication.
