Pepper

Conditum melizomum perpetuum, quod subministratur per viam peregrinanti: piper tritum cum melle despumato in cupellam mittis conditi loco, et ad momentum quantum sit bibendum, tantum aut mellis proferas aut vini misceas. sed si <maius> vas erit, nonnihil vini melizomo mittas, adiciendum propter mellis exitum solutiorem.

Spiced honey that keeps for good, for travelers on the road. Put ground pepper and skimmed honey in a small cask, to keep as a store. When it is time for a drink, take out just as much honey as you need, or mix in as much wine. If the cask is larger, put some wine in with the honey mixture, so that the honey pours out more easily.

Moretaria: mentam, rutam, coriandrum, feniculum, omnia viridia, ligusticum, piper, mel, liquamen. si opus fuerit, acetum addes.

Herb sauce: Mint, rue, coriander, and fennel, all fresh; lovage, pepper, honey, and fish sauce. If needed, add vinegar.

Patinam de rosis: accipies rosas et exfoliabis: album tolles, mittes in mortarium, suffundes liquamen, fricabis. postea mittes liquaminis cyathum unum semis, et sucum per colum colabis. accipies cerebella IV, enervabis et teres piperis scripulos VIII. suffundes ex suco, fricabis. postea ova VIII frangis, <mittis> vini cyathum unum semis et passi cyathum unum, olei modicum. postea patinam perunges et eam impones cineri calido, et sic impensam supra scriptam mittes. cum cocta fuerit in thermospodio, piperis pulverem super asperges et inferes.

A patina of roses: Take roses and pull off the petals. Cut off the white bases, put the petals in a mortar, pour on fish sauce, and grind them. Then add one and a half cyathi of fish sauce, and strain the juice. Take four brains, remove the sinews, and grind them with eight scruples of pepper. Pour on some of the rose juice and grind again. Then break eight eggs and add one and a half cyathi of wine, one cyathus of raisin wine, and a little oil. Grease a pan, set it on hot ashes, and pour in the mixture described above. When it has cooked over the hot ashes, sprinkle it with ground pepper and serve.

Patina de piris: pira elixa et purgata e medio teres cum pipere, cumino, melle, passo, liquamine, oleo modico. ovis missis patinam facies, piper super asparges et inferes.

A patina of pears: Boil some pears and take out their cores. Grind them with pepper, cumin, honey, raisin wine, fish sauce, and a little oil. Add eggs and make a patina. Sprinkle pepper on top and serve.

Pisam coques. cum despumaverit, porrum, coriandrum et cuminum supra mittis. teres piper, ligusticum, [careum hoc est caravita] careum, anethum, ocimum viride, suffundis liquamen, vino et liquamine temperabis, facies ut ferveat. cum ferbuerit, agitabis. si quid defuerit, mittis et inferes.

Peas: Cook the peas. When the foam has been skimmed off, put leek, coriander, and cumin on top. Grind pepper, lovage, caraway, dill, and fresh basil; pour on fish sauce, and season it with wine and fish sauce. Bring it to a boil. When it boils, stir it. If anything is missing, add it, and serve.

Dulcia domestica: palmulas vel dactylos excepto semine, nuce vel nucleis vel pipere trito infercies. sale foris contingis, frigis in melle cocto, et inferes.

Homemade sweets: Take dates and remove the stones. Stuff them with nuts, pine nuts, or ground pepper. Touch the outsides with salt, fry them in cooked honey, and serve.

Tyropatinam: accipies lac, quod adversus patinam aestimabis, temperabis lac cum melle quasi ad lactantia, ova quinque ad sextarium mittis, si ad heminam, ova tria. in lacte dissolvis ita ut unum corpus facias, in Cumana colas et igni lento coques. cum duxerit ad se, piper aspargis et inferes.

Milk patina: Take as much milk as you think the dish will need, and sweeten it with honey, as for milk dishes. Add five eggs to a sextarius of milk, or three eggs to a hemina. Beat them into the milk until it is all one mixture. Strain it into a dish of Cumaean ware and cook it over a low fire. When it has set, sprinkle it with pepper and serve.

Ova spongia ex lacte: ova quattuor, lactis heminam, olei unciam in se dissolvis, ita ut unum corpus facias. in patellam subtilem adicies olei modicum, facies ut bulliat, et adicies impensam quam parasti. una parte cum fuerit coctum, in disco vertes, melle perfundis, piper aspargis et inferes.

Sponge eggs with milk: Beat four eggs, a hemina of milk, and an uncia of oil together until they are all one mixture. Put a little oil in a thin pan, heat it until it bubbles, and pour in the mixture you have prepared. When it has cooked on one side, turn it out onto a plate. Pour honey over it, sprinkle it with pepper, and serve.

In ovis hapalis: piper, ligusticum, nucleos infusos. suffundes mel, acetum: liquamine temperabis.

For soft-boiled eggs: Pepper, lovage, and soaked pine nuts. Pour on honey and vinegar, and season with fish sauce.

For to boile Fesauntes. Partruches. Capons and Curlewes. Take gode broth and do þerto the Fowle. and do þerto hool peper and flour of canel a gode quantite and lat hem seeþ þerwith. and messe it forth. and þer cast þeron Podour dowce.

To boil pheasants, partridges, capons and curlews. Take good broth and put the bird in it. Add whole peppercorns and plenty of ground cinnamon, and let them boil together. Then serve it, and sprinkle powder douce on top.

Tostee. Take wyne and hony and found it togyder and skym it clene. and seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and messe it forth.

Toast in spiced honey. Mix wine and honey together, skim it clean, and boil it a long time. Add ground ginger, pepper and salt. Toast bread and pour the syrup over it. Cut pieces of ginger, garnish it with them, and serve.

Verde Sawse. Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.

Green sauce. Take parsley, mint, garlic, a little wild thyme and sage, a little cinnamon, ginger, pepper, wine, bread, vinegar and salt. Grind it fine with saffron and serve.