Recipe Manuscript

Adina De Piscibus

Name: Adina De Piscibus
Prep time: PTPT15M
Cook time: PTPT15M
Yield: 4
Cuisine: European
Ingredients: 500 g firm white fish fillets (cod, sea bass, or similar); 40 g raisins; 1 medium onion (about 100 g); 1/2 tsp black peppercorns; 1/2 tsp dried lovage (or celery leaves as substitute); 1/2 tsp dried oregano; 100 ml dry white wine; 2 tbsp fish sauce (garum; Asian fish sauce or anchovy essence as substitute); 2 tbsp olive oil; 1 tsp wheat starch or arrowroot (for thickening); A few baby onions, hard-boiled quail eggs, or bottarga (optional, for garnish); Additional black pepper to finish

"Atina Of Fish"

1475

From the treasured pages of Apicius - De re coquinaria (handwritten excerpts)

Written by Apicius

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1475

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Adina De Piscibus

"Atina de piscibus. uva passum piper ligusticum piperum origanum cepam vinum liquamen oleum. cum feres in patellam. cum cocta fuit adicies piper pithulos coctos. amulo obligas & inferes."

English Translation

"Atina of fish. Raisins, pepper, lovage, pepperwort, oregano, onion, wine, liquamen, oil. When you bring it to the pan: when it is cooked, add pepper and cooked pine nuts. Thicken with starch and serve."

Note on the Original Text

The recipe is written in the shorthand, formulaic style typical of classical and medieval culinary texts—listing ingredients first, often in order of importance, followed by a concise summary of preparation steps. Spelling is fluid, reflecting Latin and early Italian conventions (e.g., ‘Atina’ for ‘Adina’; ‘uva passum’ for raisins, ‘liquamen’ for garum). Instructions like 'cum cocta fuit adicies' (when it is cooked, add...) are terse, relying on the reader’s culinary knowledge rather than step-by-step directions. This brevity was common, due to the scribal cost and the assumption that users possessed a working foundation of kitchen craft.

Modern Kitchen Interpretation

Recipe's Origin

Apicius - De re coquinaria (handwritten excerpts) - Click to view recipe in book

Title

Apicius - De re coquinaria (handwritten excerpts) (1475)

You can also click the book image above to peruse the original tome

Writer

Apicius

Era

1475

Publisher

Venice

Background

A delectable compendium of ancient Roman cookery, this collection invites you to taste the flavors of antiquity through ten tantalizing sections based on Apicius’s famed De re coquinaria. Savor recipes, tips, and culinary wisdom penned in a fine Italian hand for the epicurean elite of the 15th century.

Kindly made available by

University of Pennsyllvania

Historical Background of the Recipe

Learn about old traditions

Adina de piscibus finds its origins in the celebrated Roman cookery compendium attributed to Apicius, specifically from a late medieval Italian manuscript based on his De re coquinaria. The recipe reflects the evolution of Roman culinary lore, blending ancient techniques with the ingredients available in fifteenth-century Italy. By the time this manuscript was copied (late 15th century), the classical world was being rediscovered by Italian humanists, who studied, preserved, and adapted ancient texts. This dish not only provides a snapshot of Roman tastes—highlighting sweet, sour, and umami flavors—but also showcases the continuing fascination with antiquity in Renaissance kitchens. The handwritten codex, found bound alongside Platina’s printed cookbook, was a prized tool for scholars and cooks alike.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Medieval cooks would have made this dish using a combination of hand tools: a sturdy mortar and pestle for crushing pepper, herbs, and raisins; a knife for chopping onions and fish; an earthenware or bronze pan for cooking, set over an open hearth or a small charcoal brazier. Liquids would be measured loosely, as precise metric measures did not exist, and stirring or thickening would be done with wooden spatulas. The mixture would be finished by hand, using local ceramic serving dishes.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb firm white fish fillets (cod, sea bass, or similar)
1.5 oz raisins
1 medium onion (about 3.5 oz)
1/2 tsp black peppercorns
1/2 tsp dried lovage (or celery leaves as substitute)
1/2 tsp dried oregano
3.5 fl oz dry white wine
2 tbsp fish sauce (garum; Asian fish sauce or anchovy essence as substitute)
2 tbsp olive oil
1 tsp wheat starch or arrowroot (for thickening)
A few baby onions, hard-boiled quail eggs, or bottarga (optional, for garnish)
Additional black pepper to finish

Instructions

To make Adina de piscibus (a savory fish dish), begin by preparing about 1 lb of firm white fish fillets (such as cod or sea bass).
Chop 1 medium onion (about 3.5 oz) and set it aside.
In a mortar, crush together 1.5 oz of raisins (uva passum), 1/2 tsp black peppercorns, and 1/2 tsp dried lovage (or substitute with equal parts celery leaves if unavailable).
Add 1/2 tsp dried oregano.
In a medium pan, heat 2 tbsp olive oil and gently fry the chopped onion on low heat until translucent.
Add the crushed spice and raisin mixture, and stir until fragrant.
Pour in 3.5 fl oz dry white wine and 2 tbsp fish sauce (garum—substitute with Asian fish sauce or anchovy essence).
Add the fish fillets and simmer gently until cooked through (about 8-10 minutes).
Just before serving, sprinkle additional black pepper and add a few pieces of cooked pithoi (baby onions or bottarga—if unavailable, use hard-boiled quail eggs or omit).
To thicken the sauce, mix 1 tsp wheat starch or arrowroot with water and stir into the pan, letting it thicken briefly.
Serve immediately, garnished with fresh herbs if desired.

Estimated Calories

280 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients, like chopping onions and crushing spices. Cooking takes about 15 minutes, which includes frying, simmering, and thickening the sauce. This dish serves 4 people, and each serving has around 280 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.