Changes

When describing the banquet that was going to be "the last Old Polish feast", Mickiewicz hoped to share with his readers the feeling of nostalgia for foodways that had already been gone by his time. What he wanted to convey was: this Old Polish cuisine no longer exists, no one knows these dishes any more, no one remembers their flavours, even their names now sound unfamiliar. How did he achieve this effect? It's simple: all he needed to do was to take a hundred-odd-years-old cookery book and list all the quaintest-sounding dish nameshe could find.

: The Italian word refers to Corsican dried pork sausage. In Polish, "''figatelle''" is an archaic word for meatballs, which could be boiled, fried or baked. Often seasoned with raisins, they were served as a side to various dishes, including soups.

: This word appears in ''Compendium'' only once, that is, in the "Memorandum", but not in any of the recipes, so it's hard to tell what Czerniecki meant by it. It could possibly refer to civet, a kind of fragrance fixative obtained from the glands found near the anus of an African weasel-like animal; or to Muscat-of-Alexandria raisins, known in Italian as ''zibibbo''; or to cubeb pepper.