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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Page 82 from the original edition of the cookbook Compendium ferculorum. Accuracy title Type Source date Order: Accuracy title Type Source date Order: Czerniecki’s cooking style, as presented in his book, is characterized by aristocratic lavishness, Baroque pageantry and fiery combinations of contrasting flavours. In this case, the most important of them were health problems and our chef kept this in mind when writing down his culinary secrets.
Such a broth the blood purges, improving one’s healthFollowed by other dishes, but who can them tell! The following other wikis use this file: Articles containing Polish-language text Good articles Articles containing French-language text Articles containing Czech-language text Articles containing explicitly cited English-language text CS1 maint: Groats without groats In the old Polish cookbooks, groats are very popular as one of the basic ingredients of the daily menu.
Stanislaw Czerniecki’s book is characterised by elaborate composition, sophisticated concepts and surprising ideas of the author, who pays homage to Polish cuisine. The author was well aware that his was the first cookbook in the Polish vernacular, which he made clear in the dedication.
If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. Compendium ferculorum or Collection of Dishes in English.
Among the forgotten dishes ferculrum the old Polish cuisine, a special place was occupied by the capon, the object of …. Enlarged with 40 additional recipes. This file has been identified as being free of known restrictions under copyright law, including all related and neighboring rights.
Old Polish cookbooks – “Compendium ferculorum or Collection of Dishes” ()
The elaborately planned book consists of three main parts. He began his service in ca. After his death, however, Compendium ferculorum was republished about 20 times until According to an old proverb, it is better to incur a thaler ‘s worth of loss than half a penny’s worth of embarrassment; a skilled chef should remember this, not to disgrace his lord with foolish parsimony. A contribution to the analysis of the transfer of culinary patterns].
Scattered Recipes from the 16th—18th Centuries: The instructions in Compendium ferculorum are succinct and often vague, lacking such elements of fsrculorum culinary recipes as lists of ingredients used, measurements or proportions, and cooking times. 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 tonguewhich were also used as seasonings.
The terculorum contains more than recipes, divided into three chapters of about recipes each. The list of food items begins with meats of terculorum animals and game, compsndium sundry game birds, from snow bunting to great bustard. The Polish-style pike, described in numerous European cookbooks, deserves a few worm comepndium from us.
Kurtiak & Ley
Summary [ edit ] Description Compendium ferculorum, p For example, under number 4 in chapter 1, there are three disparate recipes, one for stewed meat in saffron sauce, one for a thick sauce of sieved vegetables and one for boiled meatballsas well as a tip to add raisins only to those dishes that are meant to be sweet.
In the old Polish cookbooks, groats are very popular as fdrculorum of the basic ingredients of the daily menu. Public domain Public domain false false.
Rare-roasted meat was pierced to let the cerculorum out. The second contains recipes for fish dishes, including one for beaver tail, which was considered a fish for the purposes of Catholic dietary law. The famous Compndium pierogi, recognised to be a Polish dish all over the world, have a long history.
The author claimed that a cook is a creator and an artist who thanks to his knowledge and talent creates true works of art. Compendium ferculorum albo Zebranie potraw. This fercuolrum is in the public domain in its country of origin and fercullrum countries and areas where the copyright term is the author’s life plus 70 years or less.
The Sandomierz edition ofunder the latter title, was expanded with forty new recipes for sauces, gingerbread, vinegar and other condiments. Recipes for spinach tart, puff-pastry apple tart and several headings with no compendoum. Next, the author presents his views and advice regarding the role of kuchmistrzor “master chef”.
Information about old Polish cuisine can be found not only in cookbooks or calendars but also in 17th and 18th ….
The instructions were most likely meant to be read aloud by the chef or one of senior cooks to junior members of the kitchen staff, who would carry them out. 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.
He felt proud that …. Languages Polski Edit links. The book contains hundreds of original recipes, additives and the secrets of traditional Polish cuisine, French cuisine and others from the 17th century. Our chef proudly said that the dish “was very nourishing for the sick but also for the healthy.
Chapter 2 opens with five unnumbered recipes for sauces to be used with fish. 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 final chapter is more diverse and presents recipes for dairy dishes, pies, tarts and cakes, as well as soups omitted from the chapter’s title.