Note (6) — BOOK III.
James Greive translation
6. Intrita.) We have no particular description of this food in any of the ancients, as far as I remember. By comparing their several applications of this word, I take it to be a general term for several species of compositions, the ingredients of which were rubbed small in a mortar, or softer materials macerated in liquids, as bread in wine, mentioned by Pliny, Intrita panis e vino, lib. ix. cap. 8.—By our author’s use of it here, it plainly appears to be something light, soft, and simple, probably very like, if not the same with our panada.