Ostreae frictae

Gastronomia Novae Aureliae: Ostreae frictae ad sinistram, cancer mollis (Callinectes sapidus) frictus ad dextram partem, apud popinam Casamento's inlati. Apponuntur liquamen Lea & Perrins, cervesia Dixie

Ars coquinaria Iaponica: Ostreae frictae cum ovis molitis modo donburi^(en) inlatae

Ostreae frictae, variatim accommodatae, convivis qui crudas comedere nolunt saepe inferuntur. Auctor omnium fortasse antiquissimus, qui "saporem" (id est salsam vel iusculum) ad ostreas frictas "convenientem" proposuierit est Maynus de Mayneriis Mediolanensis medio saeculo XIV scribens. Saeculis insequentibus plures scriptores de re cibaria Britanni, Francici, Americani, praecepta ediderunt.

Bibliographia

• c. 1335 : Maynus de Mayneriis, Opusculum de saporibus (Lynn Thorndike, "A Medieval Sauce-Book" in Speculum vol. 9 (1934) pp. 183-190 ad p. 189 JSTOR; cf. Terence Scully, "The Opusculum de saporibus of Magninus Mediolanensis" in Medium aevum vol. 54 (1985) pp. 178-207 JSTOR) ("pro ostreis frixatis sapor conveniens ...")
• 1615 : I. M., A New Booke of Cookerie ... London Cookerie (Londinii: John Browne, 1615) Editio interretialis ("To sowce oysters; To make an oyster pye; To frye mussels, perywinckels, or oysters, to serue with a ducke, or single by themselves")
• 1654 : Iosephus Cooper, The Art of Cookery Refin'd and Augmented, containing an Abstract of Some Rare and Rich Unpublished Receipts of Cookery collected from the Practise of that Incomparable Master of These Arts, Mr. Jos. Cooper, Chiefe Cook to the Late King. Londinii: R. Lowndes (pp. 72-73 apud Google Books) ("How to fry oysters")
• 1656 : Pierre de Lune, Le Cuisinier (Lutetiae: David, 1656) p. 118 ("Huistres frites")
• 1685 : Robert May, The Accomplisht Cook (5a ed. Londinii) (pp. 387, 392 editionis 1665) ("To marinate great oysters to be eaten hot ... To fry oysters")
• 1733 : Vincent La Chapelle, The Modern Cook (3 voll. Londinii: Nicolas Prevost, 1733) vol. 3 p. 303 ("Fry'd oysters")
• 1739 : [Menon], Nouveau traité de la cuisine. Lutetiae vol. 1 p. 345 ("huîtres frites")
• 1742 : François Marin, Suite des Dons de Comus. Lutetiae: veuve Pissot (vol. 3 p. 198 apud Google Books) ("Huîtres en beignets")
• 1832 : N. K. M. Lee, The cook's own book, being a complete culinary encyclopedia (Bostoniae: Munroe and Francis) p. 129 ("Oysters, fried")
• 1870 : Urbain-Dubois, Cosmopolitan cookery: popular studies (Londinii: Longmans) p. 116 ("Fried oysters Provence fashion; Hamburg fried oysters; American fried oysters")
• 1872 : Urbain Dubois, Cuisine de tous les pays: études cosmopolites. 3a ed. (Lutetiae: Dentu, 1872) p. 136 ("Huîtres frites à la Provençale; à la mode de Hambourg")
• 1873 : Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) p. 647 ("huîtres frites pour hors-d'œuvre")
• 1885 : Lafcadio Hearn, La Cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives who have made New Orleans famous for its cuisine (2a ed. Novae Aureliae) p. 29 ("Oysters fried")
• 1895 : Thomas J. Murrey, The Murrey Collection of Cookery Books (Novi Eboraci) "Oysters and Fish" pp. 22-23, 26 ("Philadelphia fried oysters; Plain fried oysters")
• 1941 : M. F. K. Fisher, Consider the Oyster. Duell, Sloan and Pierce