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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Translated by Weyland, Marcel. It is divided into three chapters, each of which contains one hundred recipes for meat, fish and diary dishes, respectively.

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.

According to the author, the medicine could be used only once during the same illness and “the sign of improvement would be, if the patient started sweating. 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 elaborately planned book consists of fercluorum main parts. Photo-offset reprint of the edition. Author Picasa Date com;endium time of data generation When it comes to spending, the author cautions against both waste and unnecessary thrift. Abundant use of expensive spices was one way to accomplish this. Copyright Office before January 1, The typical features of Czerniecki’s cuisine are: And when boiling, add thick sauce, vinegar, sugar, saffron, pepper, cinnamon, both kinds of raisins, limes.


It also served as an inspiration for the portrayal of an Old Polish banquet in Pan Tadeuszthe Polish national epic. Roasted beef and mutton was also added.

File:Compendium ferculorum, p 82.jpg

The book contains more than recipes, divided into three chapters of about recipes each. The bundle was put in a pot filled with water, which had to be cold, and boiled for four hours. In the late 17th century, Compendium ferculorum was anonymously translated compnedium Russian as Povarennaya kniga Cookery Book.

Accuracy title Type Source date Order: Here the Tribunequite done, with his staff gave a sign, And the house-servants entered in pairs, in good line, And began serving: Accuracy title Type Source date Order: PL 91 Translated by Czuchra, Agnieszka; Czuchra, Maciej. Oriental spices and fruits, oysters, turtles, snails, caviar, various kinds of meat, fish and various cakes turn out to be popular in the traditional Polish cuisine. For over a century after its first edition, Compendium ferculorum remained the only printed cookbook in Polish.

Page 82 from the original edition of the cookbook Compendium ferculorum.

Next, the author presents his views and advice regarding the role of kuchmistrzor “master chef”. Retrieved from ” https: It is also an evidence of ancient Polish customs. Old Polish scrambled eggs or cooking for beginners The old Polish cookbooks, apart from fancy Baroque recipes for dishes that were first of all supposed to stun and ….


This work is in the public domain in the United States because it was published or registered with the U.

File:Compendium ferculorum, p jpg – Wikimedia Commons

Different kinds of cereals and pasta are followed by an enumeration of fruits and mushrooms which may be either fresh or dried. Adam Mickiewicz was fascinated by the poetics of this recipe and, during the feast at the end of the adventures of the participants of the last coompendium in Lithuania, he had the heroes of his epic served with, among others:. This page was last edited on 29 Mayat First put in print init is the earliest cookery book published originally in Polish.

Whole pike that is partly fried, partly boiled and partly baked. This work is in the public domain in its country of origin and other countries and areas where the copyright term is the author’s life plus 70 years or less. 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.