|Recipe Name:||Ancient Roman Ingredients||Submitted by:||Administrator|
|Number of Servings:||1|
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From: email@example.com (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200 The following recipes are taken
from an old Roman cookbook MARCUS GAVIUS APICIUS: DE RE COQUINARIA.
The book I have is edited and translated from Latin by Robert Maier.
My humble person only translated the German translations into English.
I hope the recipes are still rather near to the originals. First I
have to introduce you to some native Roman ingredients, such as: ~-
Caroenum: Boiled must (you have to boil the new wine or grape juice
until it is only half the amount you started with). ~- Defritum:
Either thick fig syrup, or must that's boiled until you have only a
third of the amount with which you started. ~- Liebstoeckl: I didn't
find an English translation. In Latin it's called 'levisticum
officinale'. It's an umbelliferous plant with yellowish flowers. Its
dried roots are used as spice. It seems to be a kind of celery. ~-
Liquamen: a salty fish sauce. Most of the time you can replace it by
salt. ~- Passum: Very sweet wine sauce, made by boiling the must (new
wine or grape juice) to thicken it. (maybe add honey? - just my guess)
~- Poleiminze: A kind of mint that's growing in inundated areas. Just
replace it by ordinary mint. ~- Saturei: I didn't find an English
translation. In Latin it's called 'satureia hortensis'. It's a
violet or white flowered kind of labiate plants which grows mainly in
Southern Europe. It's used as a spice plant, especially for bean
dishes. ~- Silphium: Its other names are 'Laser' or 'ferula asa
foetida'. I've noticed that it's also called 'hing' in the Indian
cuisine. It is an onion and garlic substitute and should be used
rather sparingly because of its very strong taste and smell.