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The book in question, first published in 1682, was written by Stanisław Czerniecki (pronounced ''stah-{{small|NEE}}-swahf churn-{{small|YET}}-skee''), a steward and chef at the court of the princely house of Lubomirski. He gave it a bilingual (Latin-Polish) title, ''Compendium ferculorum, albo Zebranie potraw'' (''both parts meaning "A Collection of Dishes''"), but the contents were entirely in Polish (contrary to what Ms. Mary Ellen Snodgrass suggested in her ''Encyclopedia of Kitchen History'', where she described ''Compendium ferculorum'' as Poland's "Latin standard"<ref>{{Cyt

The recipes, though, are not easy to follow. First, they're in Polish, which may be an inconvenience, if you don't speak the language. But even if you did, you'd still have to wade through 17th-century Polish spelling, interpunction and typeface. Let's take the example below. You could probably make out the name of the dish, printed in roman type, but what about the actual recipe, written in blackletter?