Tybaris
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Original RecipeTybaris (from Julius Pollux' Onomasticon)Julius Pollux (2nd century CE) was an Alexandrian grammarian and sophist who taught at Athens, where he was appointed professor of rhetoric at the Academy by the emperor Commodus. Pollux was the author of the Onomasticon, a Greek thesaurus or dictionary of Attic synonyms and phrases, arranged not alphabetically but according to subject-matter, in ten books. It supplies in passing much rare and valuable information on many points of classical antiquity— objects in daily life, the theatre, politics and quotes numerous fragments of lost works. Though working in Egyptian and writing in Greek Julius Pollux was a learned member of the Roman empire (Greek being the second language of the Roman Empire) and it is fair to assume that the food described by Pollux would have been known across the Empire. It is also good to have someone apart from Apicius as a source of recipes! TranslationAnd they used to call this 'seasoning'. They used to dub salad 'green purées'. The side dish the Dorians called tybaris, namely celery in vinegar. Modern RedactionIngredients:
1 head of celery [alexanders for a more authentic version] Method:Wash the celery then chop into thin sections. Add the chopped celery to a pan along with the white wine and white wine vinegar. Bring to the boil then simmer gently until the celery is tender. This dish is rather sharp on the tongue but it is an excellent accompaniment to fatty meats such as goose and duck. This celery dish can be served either hot or cold. |
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Other recipes with celery and white wine as primary ingredients: Connynges in Clere Broth Mulsum Roast Chicken with Mastic Sauce Kir Cocktail Selleriesalat Carotae et pastinacae Clarrey Tybaris Olusatra Five-hour Beef Stew Olivarum Conditurae Pears with Cinnamon and Wine Lamb Chops with Pepper Sauce Lyonnaise Sauce Oysters Mombassa Aliter pisam sive fabam Moroccan Spiced Lamb Shanks Pullum elixum cum cucurbitis elixis Lepores Patina de Sabuco In porcello lactante Psoai Spanish Omelette (French Style) Patellam ex holisatro Minutal marinum Syllabub Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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