The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World

The Project Gutenberg eBook of The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World

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Title: The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World

Author: Alexis Soyer

Release date: February 21, 2016 [eBook #51259]
Most recently updated: October 23, 2024

Language: English

Credits: Produced by Chuck Greif and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images available at The Internet Archive)

*** START OF THE PROJECT GUTENBERG EBOOK THE PANTROPHEON; OR, HISTORY OF FOOD, ITS PREPARATION, FROM THE EARLIEST AGES OF THE WORLD ***

Contents.
Biographical Notes.
Modern Banquets.
Table of References.
Footnotes
Table of Recipes.
Index.: A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, U, V, W, X, Y, Z
Errata.

List of Illustrations

(etext transcriber's note)

SOYER’S

LONDON:
VIZETELLY AND COMPANY, PRINTERS AND ENGRAVERS.
PETERBOROUGH COURT, FLEET STREET.

Contents.

I.
	Page
Pantropheon	3
Agriculture	9
II.
Cereals	19
III.
Grinding of Corn	23
IV.
Manipulation of Flour	30
V.
Frumenta	41
VI.
Grains: Seeds	46
VII.
Vegetables	49
VIII.
Dried Vegetables	53
Beans	53
Haricots	55
Peas	56
Lentils	57
IX.
Kitchen Garden	59
Cabbage	60
Beet	62
Spinach	63
Mallows	64
Asparagus	64
Gourd	66
Turnips	67
Carrots	68
Blit (a sort of Beet)	68
Purslaine	68
Sorrel	69
Brocoli	69
Artichoke	70
Pompion	71
Cucumber	72
Lettuce	74
Endive	75
Onions	76
Leeks	77
Melon	77
Radish	79
Horse-Radish	80
Garlic	81
Eschalots	82
Parsley	82
Chervil	84
Water-Cresses	84
X.
Plants Used in Seasoning	86
Poppy	86
Sesame	86
Sow-Thistle	87
Orach	87
Rocket	87
Fennel	88
Dill	88
Anise-Seed	88
Hyssop	88
Wild Marjoram	89
Savory	89
Thyme	89
Wild Thyme	89
Sweet Marjoram	89
Pennyroyal	90
Rue	90
Mint	90
Spanish Camomile	90
Cummin	91
Alisander	91
Capers	91
Asafœtida	91
Sumach	92
Ginger	92
Wormwood	93
XI.
Fruits	95
XII.
Stone Fruit	97
Olive Tree	97
Palm Tree	100
Cherry Tree	102
Apricot Tree	103
Peach Tree	104
Plum Tree	105
XIII.
Pip Fruit	106
Quince Tree	106
Pear Tree	107
Apple Tree	108
Lemon Tree	109
Orange Tree	110
Fig Tree	112
Raspberry Tree	115
Currant Tree	115
Strawberry Plant	115
Mulberry Tree	116
XIV.
Shell Fruit	117
Almond Tree	117
Walnut Tree	118
Nut Tree	120
Pistachio Tree	120
Chesnut Tree	121
Pomegranate	122
XV.
Animal Food	123
Rearing of Cattle	127
Markets	128
Butchers	129
XVI.
Animals	133
The Pig	133
The Ox	142
The Lamb	146
The Kid	148
The Ass	150
The Dog	150
XVII.
Poultry	152
The Cock	153
The Capon	154
The Hen	155
The Chicken	156
The Duck	168
The Goose	150
The Pigeon	162
The Guinea Hen	163
The Turkey Hen	168
The Peacock	166
XVIII.
Milk, Butter, Cheese, and Eggs	168
Milk	168
Butter	170
Cheese	173
Eggs	175
XIX.
Hunting	179
The Stag	182
The Roebuck	184
The Deer	184
The Wild Boar	185
The Hare	188
The Rabbit	189
The Fox	190
The Hedgehog	190
The Squirrel	190
The Camel	190
The Elephant	191
XX.
Feathered Game	193
The Pheasant	194
The Partridge	195
The Quail	196
The Thrush	197
The Blackbird	199
The Starling	200
The Flamingo	200
Fig-Pecker, or Beccafico	201
The Ortolan	203
The Ostrich	203
The Stork	204
The Sea-Swallow	204
The Wood-Hen, Bustard, Water-Hen, and Teal	206
The Woodcock, Snipe, Curlew, Crow, Turtle Dove, and Lark	207
XXI.
Fish	210
Sturgeon	216
Red Mullet	218
Sea-Eel	220
Lamprey	222
Sea-Wolf	223
Scarus, or Parrot-Fish	223
Turbot	224
Tunny	225
Conger-Eel	226
Eel	227
Pike	228
Carp	229
Eel-Pout	229
Trout	230
Gold Fish	230
Whiting	230
Cod Fish	231
Perch	232
Scate	233
Salmon	233
Sepia, or Cuttle-Fish	234
Swordfish	234
Shad	234
Rhombo, or Rhombus	235
Mugil	235
Mackerel	235
Haddock	236
Tench	236
Dragon Weaver	237
Loligo	237
Sole	237
Angel-Fish	237
File-Fish	237
Pilchard	238
Loach	238
Gudgeon	238
Herring	239
Anchovy	240
Shell-Fish	241
Oysters	242
Sea-Hedgehog	245
Mussel	245
Scallop	246
Tortoise	246
Sea-Crawfish	247
Lobster	247
River Crayfish	248
Crab	248
Frogs	249
XXII.
The Cook	251
The Kitchen	259
XXIII.
Seasonings	266
Salt	267
Brine	268
Digestive Salts	269
Garum	269
Honey	273
Sugar	275
Cinnamon	275
Cloves	276
Pepper	277
Verjuice	277
Vinegar	278
Truffle	279
Mushrooms	282
XXIV.
Pastry	284
XXV.
Water	293
XXVI.
Beverages	299
Tea	306
Coffee	310
Chocolate	312
XXVII.
Drinking Cups	316
XXVIII.
Wine	322
Liqueur Wine	332
XXIX.
Repasts	339
XXX.
Variety of Repasts	354
XXXI.
The Dining-Room	363
XXXII.
The Table	368
The Table Seats	372
XXXIII.
The Servants	376
XXXIV.
The Guests	380
XXXV.
A Roman Supper	386
———
Biographical Notes	399
Modern Banquets	401
Table of References	413
Table of Recipes	444
Index	449

List of Illustrations.

PLATE A.
	Page
Frontispiece—Portrait of the Author.
PLATE B.
Heaven and Earth.
PLATE B*.
Victua, or the Goddess of Gastronomy.
PLATE I.
Egyptian Labourers.—No. 1, Egyptian Labourer. No. 2, Sketch of a Plough. No. 3, Basket. No. 4, Egyptian with Sickle, drawn by Horses	12
PLATE II.
Greek and Roman Ploughs.—Nos. 1 and 2, Greek and Roman Ploughs. No. 3, Plough, turned once or twice. No. 4, Plough, as used by the Gauls	14
PLATE III.
Agricultural Implements.—No. 1, Plain Sickle. No. 2A, Plough, from the Georgics of Virgil. No. 3, Scythe. No. 4, Spade. No. 5, Pick-axe. Nos. 6 and 7, Mattocks	16
PLATE IV.
Alcinous’s Hand-Mill	25
PLATE V.
Jumentariæ Mills	26
PLATE VI.
Plautus’s Hand-Mill	27
PLATE VII.
Cappadocia Bread.—No. 1, Loaf of Bread. No. 2, Pastry Mould. No. 3, Cappadocia Bread. No. 4, Mould for ditto	38
PLATE VIII.
Scales and Weights	130
PLATE IX.
Varro’s Aviary	198
PLATE X.
Apicius and Epicurus	201
PLATE XI.
Remains of Kitchen Stoves.—No. 1, Kitchen Stove. No. 2. Stock Pot. No. 3, Ditto. No. 4, Ladles. No. 5, Brazier	259
PLATE XII.
Stock Pots and Broken Stewpan	261
PLATE XIII.
Kitchen Utensils.—No. 1, Boiler, of Bronze. No. 2, Flat Saucepan. No. 3, Kettle. No. 4, Gridiron. No. 5, Trivet	262
PLATE XIV.
Chafing-Dish and Silver Cup.—No. 1, Chafing-Dish. No. 2, Silver Cup	263
PLATE XV.
Spoon, Fork, Knife, Simpulum, &c.—No. 1, Roman Silver Spoon. No. 2, Brass Knife. No. 3, Simpulum. No. 4, Ditto. No. 5, Fork	264
PLATE XVI.
Roman Silver Knife-handle, Silver Spoon, and Deep Dish.—No. 1, Silver Knife-handle. No. 2, Spoon. No. 3, Dish	265
PLATE XVII.
Roman and Egyptian Pails.—No. 1, Pail, of Bronze. No. 2, Pail, with Two Handles (Egyptian)	297
PLATE XVIII.
Drinking-Cups.—No. 1, Drinking-Cups (Shaded). No. 2, Ditto, Pig’s Head and Dog’s Head	316
PLATE XVIII.A
Drinking-Cups.—No. 3, Ram’s Head. No. 4, Boar’s Head	317
PLATE XIX.
Drinking-Horns.—Nos. 1 and 2, Drinking-Horns. No. 3, Horn, Aztec’s Head	318
PLATE XX.
Crystal Vase	319
PLATE XXI.
Murrhin Cup	321
PLATE XXII.
Relics from Herculaneum.—No. 1, Wine Press. No. 2, Diogenes. No. 3, Beast of Burthen (a toy)	325
PLATE XXIII.
Colum Nivarum	327
PLATE XXIV.
Vessels for Holding Wine.—No. 1, Amphora. Nos. 2 and 3, Smaller Dolium. No. 4, Long-neck Bottle	328
PLATE XXV.
Vases for Wine.—No. 1, Large Vase. No. 2, Glass Vase. No. 3, Glass Bottle, with Cup	363
PLATE XXVI.
Vases for Wine.—No. 1, Glass Vase. No. 2, Ditto. No. 3, Etruscan, Three Handles. No. 4, Large Silver Vase. No. 5, Cantharus	364
PLATE XXVI.A
Curious Ornamental Terra-Cotta Cups.—No. 1, Goose. No. 2, Teapot. No. 3, Jupiter’s Head	365
PLATE XXVI.B
House of Brunswick’s Vase	366
PLATE XXVII.
Vases for Wine.—No. 1, Etruscan Flat Vase. No. 2, Marble Vase. No. 3, Metal Vase. No. 4, Greek Etruscan Drinking Vase	370
PLATE XXVIII.
Procillatores and Triclinium.—No. 1, Procillatores. No. 2, Triclinium	378
PLATE XXIX.
Roman Supper	386
PLATE XXX.
No. 1, Greek Etruscan Vase. No. 2, Greek Terra-Cotta Vase. No. 3, Etruscan Terra-Cotta Vase. No. 4, Glass Amphora, for Falernian Wine. No. 5, Terra-Cotta Amphora, for Falernian Wine	390
PLATE XXX.*
Crater, or Drinking Cup	391
PLATE XXXI.
No. 1, Curious Silver Dish. Nos. 2 and 3, Silver ditto	392
PLATE XXXII.
Nero and Heliogabalus	398
PLATE XXXIII.
York Banquet	404
PLATE XXXIV.
Wild Boar a la Troyenne, and The Hundred Guinea Dish	406
PLATE XXXV.
Three Silvered Glass Cups	407

The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World

About This Book

The Project Gutenberg eBook of The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World

Contents.

List of Illustrations.