Recipe Manuscript

Aliter De Piris

Name: Aliter De Piris
Prep time: PTPT15M
Cook time: PTPT25M
Yield: 4
Cuisine: European
Ingredients: 500 g ripe pears; 400 ml water (for poaching); 1/2 tsp ground black pepper (plus extra for garnish); 1/2 tsp ground cumin; 2 tbsp honey; 2 tbsp sweet grape juice or raisin wine; 1 tbsp fish sauce (garum, or Asian fish sauce as substitute); 1 tbsp olive oil; 2 eggs

"Another Pear Dish"

1475

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

Written by Apicius

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1475

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Aliter De Piris

"pira elixa & purgata enedia teres cum pipere cummino melle passio Liquamine oleo modico ouis missis patinam facies piper super asperges & inferes."

English Translation

"Boil the pears and, after cleaning, mash them with pepper, cumin, honey, Passum wine, liquamen, and a little oil. Add eggs and make a patina. Sprinkle with pepper and serve."

Note on the Original Text

The original recipe is written in abbreviated and somewhat terse medieval Latin: ingredients and steps are condensed, as was typical in ancient and medieval manuscripts intended for skilled cooks rather than novices. Spelling is non-standardized: for example, 'pira' (pears) appears as 'piris', and 'liquamine' stands for 'liquamen' (fish sauce/garum). No quantities are spelled out—cooks would know to adjust based on availability, taste, and custom. The instructions assume familiarity with certain cooking procedures (such as poaching fruit or binding with eggs), relying on a shared culinary culture.

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

This recipe, 'Aliter de piris' (Another way with pears), hails from the famed De re coquinaria, a Roman cookery collection traditionally attributed to Apicius. The recipe appears in a 15th-century Italian manuscript which faithfully transmits the style and techniques of late antiquity Roman cuisine. Roman cookery was innovative and cosmopolitan, marked by a love of sweet-and-sour flavors, spices like pepper, and the frequent use of fermented sauces such as garum. The manuscript is part of a broader renaissance interest in antiquity, reflecting how cooks and scholars sought to recover and revive classical tastes and customs.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Roman cooks would have used a bronze or clay pot for boiling and poaching the pears, a stone or wooden mortar for mashing them, and a simple sieve for straining if needed. Mixing was done by hand or with a wooden spoon. For baking, shallow terracotta or metal dishes would be placed in or over a hot oven or near coals. A whisk made from thin sticks or reeds would be used for beating the eggs.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

25 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 ripe pears
1 2/3 cups water (for poaching)
1/2 tsp ground black pepper (plus extra for garnish)
1/2 tsp ground cumin
2 tbsp honey
2 tbsp sweet grape juice or raisin wine
1 tbsp fish sauce (garum, or Asian fish sauce as substitute)
1 tbsp olive oil
2 eggs

Instructions

To prepare this ancient Roman pear dish, start by peeling and coring about 1 pound of ripe pears.
Poach them gently in water until soft but not falling apart.
Drain the pears, then mash them to a rough puree.
In a saucepan, combine the pear mash with 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cumin, 2 tablespoons honey, and 2 tablespoons sweet grape juice (as a substitute for 'passum', a Roman raisin wine).
Add 1 tablespoon fish sauce (garum, or use a quality Asian fish sauce) and 1 tablespoon olive oil.
Stir in two beaten eggs to help bind the mixture, then pour the blend into a shallow, lightly oiled baking dish.
Bake in a moderate oven (about 350°F) for 20-25 minutes until set and lightly golden.
Before serving, sprinkle with a pinch more ground black pepper.

Estimated Calories

210 per serving

Cooking Estimates

It takes around 15 minutes to prepare and about 25 minutes to cook this dish. Each serving provides an estimate of calories based on the listed ingredients, and the recipe makes about 4 servings.

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.