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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The fonts were manually composed, the papers used were hand-made likewise the punching and the leather bindings.

The original edition of was the only publication of Czerniecki’s cookbook during his lifetime. For over a century after its first edition, Compendium ferculorum remained the only printed cookbook in Polish.

Description Compendium ferculorum, p The second edition, published inwas very similar to the first, with only minor revisions. Author Picasa Date and time of data generation 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.

Compendium ferculorum albo Zebranie potraw in Polish.

Magdalena Spychaj (Elaborate of Compendium Ferculorum albo Zebranie Potraw)

Compendium ferculorum or Collection of Dishes in English. He believed that the recipe “was very good and proven to do good for the seriously ill who feared for their life.

He did, however, reference foreign influences throughout the book, particularly from Feerculorum cuisine and from what he referred to as “Imperial cuisine”, that is, the cooking styles of Bohemia and Hungary[34] then both part of the Habsburg Empire. Stanislaw Czerniecki’s book is characterised by elaborate composition, sophisticated concepts and surprising ideas of the author, who pays homage to Polish cuisine. Title page of the first edition, To underscore that the feast represents an exotic bygone world of pre- partition Poland, Mickiewicz added to this ocmpendium list of random dishes, ingredients and additiveswhose names he found in Compendium ferculorum and which had already been forgotten in his own time: Page 82 from the original edition of the cookbook Compendium ferculorum.


Take a hazel grouse or a partridgesmall birds or pigeonsa capon or veal, or whatever [kind of meat] you want, soak in water, put in a pot, salt, bring to boil, debone, cover again with the stock, add parsley. Czerniecki wrote it in his capacity as head chef at the court of the house of Lubomirski and dedicated it to Princess Helena Tekla Lubomirska.

He wrote especially for the severely ill the third and last chef’s “secret” – the special recipe he added at the end of each chapter. 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. All recipes are written in the second-person singular imperativea grammatical form that would not have been used to address a person of high rank.

Category:Compendium ferculorum

In his account of the fictional banquet in Book 12, the poet included the names of several dishes found in the oldest Polish cookbook, such as “royal borscht “, as well as two of the master chef’s secrets: Views View Edit History.

By using this site, you agree to the Terms of Use and Privacy Policy. Czerniecki was an ennobled burgher who served three generations of the magnate house of Princes Lubomirski as property manager and head chef.

First put in print init is the earliest cookery book published originally in Polish.

Compendium ferculorum, albo Zebranie potraw – Wikipedia

Unrecognized language link [55]. Here the Tribunequite done, with his staff gave a sign, And the house-servants entered in pairs, in good line, And began serving: Czerniecki’s goal was to present what he called “Old Polish dishes” as opposed to foreign recipes. Abundant use of expensive spices was one way to accomplish this.

Such fusion of excessively piquant, sweet and sour tastes, which modern Ferculoru would likely find inedible, was typical of Old Polish cuisine, described by Czerniecki as “saffrony and peppery”. Compendium ferculorumwritten in Polish and promoting traditional domestic cuisine, which maintained a largely medieval outlook, may be seen as Czerniecki’s response to the onslaught of culinary cosmopolitanism.

Przepisy na tort tj. The author claimed that a cook is a creator and an artist who thanks to his knowledge and talent creates true compendikm of art.


Who now comprehends all these, to our times quite strange, These huge platters of kontuzof arkasblancmangeAnd then cod with its odorous and rich stuffing comes, With muskcaramelcivetpine nutsdamson plums ; And those fish!

Above all, the pleasure that our ancestors were able to derive from everyday life in which the meals were prepared appropriately according to the best recipes, leads to great satisfaction and guarantee an unforgettable experience.

Kurtiak & Ley

Cookbooks, known in Europe as handwritten collections of recipes already in the Middle Ages, became popular and were printed in …. Archived from the original on 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 cmopendium utensils, compenvium with a willingness to serve everyone.

Both editions were printed in blackletter type and in quarto book format; later editions were printed in roman type and in octavo. 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 ….

For instance, in chapter 3, the recipe for a puff-pastry apple tart, is followed by eleven numbered headings saying, ” pear tart likewise”, ” woodland strawberry tart likewise”, ” sour cherry tart likewise”, and so on for figprunedategooseberrypeachplumcurrant and quince tarts.

Different kinds of cereals and pasta are followed by fercjlorum enumeration of fruits and mushrooms which may be either fresh or feruclorum. In fact, the book contains many more than three hundred recipes, as apart from adding supplements and compensium, Czerniecki left some recipes unnumbered so as not to disturb the clear structure of the work.