Traditional Recipes: (Latin version given when available)
All of these recipes have also been modified to feed 30 people.
Appetizer (Promulsis)
Patina de Apua Fricta (A Dish of Fried Anchovies)
This is a traditional Ancient Roman recipe for a classic dish of anchovies dipped in eggs that are finished by cooking in a mix of olive oil, white wine and fish stock.
Original Recipe
Patina de Apua Fricta (from Apicius' De Re Coquinaria) IV, ii, 20
Patina de apua fricta: apuam lavas, ova confringes et cum Apua commisces. Adicies Liquamen, vinum, oleum, facies ut ferveat, et cum ferbuerit, mittes apuam. Cum duxerit, subtiliter versas. Facies ut coloret, oenogarum simplex perfundes. Piper asparges et inferes.
Translation
A Dish of Fried Anchovies: Wash the anchovies, break [in] eggs and mix with the anchovies. Take liquamen, wine, olive oil and bring to a boil. When very hot add the anchovies. Turn [over] when the sauce has set. Give the dish colour by adding a plain wine sauce. Season with pepper and serve.
Modern Recipe
Ingredients:
180g fresh anchovies, cleaned
1 egg, lightly beaten
1 tbsp olive oil
60ml white wine
60ml fish stock
Freshly-ground black pepper, to taste
Patina de Apua Fricta Preparation:
Method: Heat the olive oil with the wine and stock in a pan. When the mixture is very hot, dip the anchovies in the egg and drop in the pan. Fry until lightly cooked, remove with a slotted spoon and arrange on a plate and garnish with black pepper. Serve hot. Serves 3.
Recipe Modified for 30
1.8 kg fresh anchovies, cleaned
10 eggs, lightly beaten
10 tbsp olive oil
600 mL white wine
600 mL fish stock
Freshly ground black pepper
Prepare as described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-patina-de-apua-fricta
Copyright © celtnet
Main course (Main Cursum)
Porcellum Iscellatum (Plain Lamb)
This is a traditional Ancient Roman recipe for a classic dish of choice lamb cuts (leg steaks) cooked in a base of oil, stock, wine, leeks and coriander (cilantro).
Original Recipe
Agnum Simplicem (from Vinidarius' Apici Excerpta) xxvii Agnum Simplicem:
De agno decoriato facies copadiola, lavabis diligenter, mittes in caccabo. adicies oleum, liquamen, vinum, porrum, coriandrum cultro concisum. cum bullire coeperit, saepius agitabis et inferes.
Translation
Plain Lamb: Skin the lamb and remove all the choice cuts before carefully washing them. Put these in a pan and add olive oil, liquamen, wine, leeks and chopped coriander. When the sauce comes to a boil, stir frequently [cook thoroughly] and serve.
Modern Recipe
Ingredients:
4 lamb leg steaks
2 tbs olive oil
1 tbsp liquamen (fish sauce)
200ml lamb or beef stock
60ml red wine
2 leeks (the white part only, finely sliced)
1/2 bunch of coriander, stems cut off and finely chopped, leaves shredded
Porcellum Iscellatum Preparation:
Method: Heat the oil in a pan, add the leeks and fry for 2 minutes. Now add the lamb leg steaks and cook for a few minutes per side, or until nicely browned. Pour in the Liquamen, stock and red wine and bring to a simmer. Cover the pan and cook for 10 minutes. Remove the lid and stir in the coriander stems. Cook for 10 minutes more then take off the heat and stir in the coriander leaves. Serve immediately. Serve to accompany roast pork. Serves 4.
Recipe Modified for 30
30 lamb leg steaks
15 tbsp olive oil
7 ½ tbsp Liquamen fish sauce
1 ½ L lamb or beef stock
450 mL red wine
15 leeks—only the white part, finely sliced
3 ¾ bunches of coriander, stems cut off and finely chopped, leaves shredded
Prepare as described above. May be made in batches and kept warm in an oven.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-agnum-simplicem
Copyright © celtnet
Side 1 (Latus I)
Olusatra (Celery with Raisin Sauce)
This is a traditional Ancient Roman purée of boiled celery with raisins soaked in red wine vinegar served as a main course accompaniment.
Background
Lucius Junius Moderatus Columella was a first century Roman writer on agriculture. After a career in the army, he took-up farming. He is best known for his twelve-volume de Re Rustica (On Agriculture) which includes the recipe for Olusatra.
Olusatra (from Columella's de Re Rustica)
Original Recipe Translated into English
Carefully clean the alexanders so that it does not have any soil on it. Put it in vinegar and salt. After 30 days take out and peel off and throw away the skin. Chop up the inner part and put into a glass jar or a new earthenware pot and add a liquid, which should be made as detailed below. Take mint, raisins, and a small dried onion. Puree these with some parched meal and a little honey. When these have been properly pureed, combine with one part of sapa or defritum and one part of vinegar. Pour this into the jar and seal with a lid.
Modern Recipe
Ingredients:
1 head of celery (or alexanders if you have them)
100g raisins
660 ml red wine vinegar
60 ml sapa (or defritum) [this is a sweetener made from boiling down grape juice]
1 tbsp clear honey
2 tsp dried onion flakes
1 tsp spelt flour (spelt is a forerunner of modern wheat with a nutty flavor. An equivalent would be half wheat and half ground almonds)
Sea salt to taste
Olusatra Preparation:
Method: First soak the raisins in a combination of the sapa and vinegar for at least an hour, until they plump up. Meanwhile, roughly chop the celery. Place in a steamer and steam until tender. Drain and pour into a blender. Add the raisins and soaking liquor and blend until smooth. Season with sea salt and serve. Serves 6.
Recipe Modified for 30
5 heads of celery
500 g raisins
3.3 L red wine vinegar
300 mL sapa or defritum
5 tbsp clear honey
10 tsp dried onion flakes
5 tsp spelt flour
Sea salt to taste
Use the method described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-celery-raisin-sauce
Copyright © celtnet
Side 2 (Latus II)
Conchiclam de Pisa Simplici (A Dish of Plain Peas)
This is a traditional Ancient Roman recipe for a classic dish of peas, leeks and coriander finished in a herbed sauce.
Original Recipe
Conchiclam de pisa simplici: pisam coques. cum despumaverit, fasciculum porri et coriandri mittis. dum coquitur, teres piper, ligusticum, origanum, fasciculum, suffundis ius de suo sibi, fricabis, [suffundis], liquamine temperabis, mittis. super adicies oleum, et lento igni ferveat, et inferes.
Translation
A Dish of Plain Peas: Cook and skim the [dried] peas. Add a bunch of leeks and coriander. While [these are] cooking, pound pepper, lovage and oregano [in a mortar]. Add a bouquet garni [of fresh herbs] and moisten with stock, blend with wine and liquamen, put into the pan [with the peas]. Add olive oil, cook over a low fire [until done] and serve.
Modern Recipe
Ingredients:
200g dried peas
3 leeks, sliced
1/2 bunch coriander, chopped
360ml water
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tsp dried oregano, crumbled
1 tsp dried thyme, crumbled
1/2 tsp fresh rosemary, finely chopped
100ml meat stock
60ml white wine
2 tbsp liquamen (fish sauce)
1 tbsp olive oil
Freshly-ground black pepper
Conchiclam de Pisa Simplici Preparation:
Method: Place the peas in a large bowl, cover with water and set aside to soak overnight. The following day, drain the peas, place in a pot and cover with plenty of water. Bring to a boil, cover and simmer for about 50 minutes, or until just tender. Skim the surface, drain the peas, and then add the leeks, coriander and 360ml water. Return to a simmer, cover and cook for 10 minutes more. Take off the heat and set aside.
Prepare the sauce: Pound together the black pepper, lovage seeds, oregano thyme and rosemary. Stir in the meat stock, white wine and liquamen. Pour into a pan then drain the pea mix and add this. Stir in the olive oil; bring the mixture to a boil. Cook until heated through and thickened then turn into a dish, sprinkle with black pepper and serve. Serves 6.
Recipe Modified for 30
1000 g dried peas
15 leeks, sliced
2 ½ bunches coriander, chopped
1.8 L water
…For the Sauce:
2 ½ tsp freshly-ground black pepper
5 tsp lovage seeds (or celery seeds)
5 tsp dried oregano, crumbled
5 tsp dried thyme, crumbled
2 1/2 tsp fresh rosemary, finely chopped
500 ml meat stock
300 ml white wine
10 tbsp liquamen (fish sauce)
5 tbsp olive oil
Freshly-ground black pepper
Use method above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-conchiclam-de-pisa-simplici
Copyright © celtnet
Dessert (Dulcia)
Dulcia Domestica (Homemade dessert)
This is a traditional Ancient Roman recipe for a dessert of stuffed dates poached in a red wine, honey and fish sauce stock.
Original Recipe
Dulcia Domestica: palmulas vel dactilos excepto semine, nuce vel nucleis vel piper tritum infercies. Sales foris contingis, frigis in melle cocto, et inferes.
Translation
Little home confections (which are called dulciaria) are made thus:
Dates are stuffed — after the seeds have been removed — with a nut or with nuts and ground pepper, sprinkled with salt on the outside and are candied in honey and served.
Modern Recipe
Ingredients:
200g fresh dates (dried can be used, but soak in white wine the night before to plump them up)
50g coarsely-ground nuts (or pine kernels)
1 tbsp Liquamen
Freshly-ground black pepper
100ml red wine
2 tbsp honey
Dulcia Domestica Preparation:
Method: Carefully stone the dates and fill them with the ground nuts (or pine kernels) [if desired add black pepper to the ground nuts before using it as a stuffing; the original recipe actually suggests stuffing the dates with only pepper, but this may be too hot for modern tastes; however remember that pepper and fruit is a good combination]. Serves 6.
…Place them carefully in a saucepan and add the Liquamen, red wine and honey. Gently bring to the boil and then reduce the heat to a low simmer. Cook gently until the surface skin of the dates starts to peel off (should take about 5–10 minutes). Place the dates in a dish and drizzle with some of the wine sauce.
Recipe Modified for 30
1000g fresh dates (dried can be used, but soak in white wine the night before to plump them up)
250g coarsely-ground nuts (or pine kernels)
5 tbsp Liquamen
Freshly-ground black pepper
500ml red wine
10 tbsp honey
Prepare as described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-dulcia-domestica
Copyright © celtnet
Beverage (Potus)
Rhodomeli (Rose Honey)
This is a traditional Ancient Roman recipe for a drink made by combining honey with rose water.
Background
Cassianus Bassus was a seventh century author who wrote the Geoponica, (Country Matters) which included this recipe for Rhodomeli.
Original Recipe Translated into English
Recipe for rose honey: Take fine roses, wild ones if possible. Cut away the white part at the end of the rose petals, squeeze them in a press and take two pints of the juice and one pint of honey. Skim off the froth on the honey, add the honey to the rose juice and put in a storage jar; stir vigorously and store away in a place that is not damp.
Modern Recipe
Ingredients:
250g honey
2L rose water
Rhodomeli Preparation:
Method: Take 2l of rose water (this can be bought in health food shops or made by collecting a large bowl of rose petals, adding boiling water so that it just covers the flowers and stirring in 1–2 tablespoons of sugar) and stirring-in 250g of runny honey.
…Mix well and place in a storage jar or bottle (this can be made in summer and if the bottle is stoppered well enough will keep for several months in a cool dry place). In addition to being a refreshing scented drink, this can also be used as an ingredient in making cakes or biscuits. Serves 4.
Recipe Modified for 30
1.875 kg honey
15 L rose water
Use method described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-rhodomeli
Copyright © celtnet
All of these recipes have also been modified to feed 30 people.
Appetizer (Promulsis)
Patina de Apua Fricta (A Dish of Fried Anchovies)
This is a traditional Ancient Roman recipe for a classic dish of anchovies dipped in eggs that are finished by cooking in a mix of olive oil, white wine and fish stock.
Original Recipe
Patina de Apua Fricta (from Apicius' De Re Coquinaria) IV, ii, 20
Patina de apua fricta: apuam lavas, ova confringes et cum Apua commisces. Adicies Liquamen, vinum, oleum, facies ut ferveat, et cum ferbuerit, mittes apuam. Cum duxerit, subtiliter versas. Facies ut coloret, oenogarum simplex perfundes. Piper asparges et inferes.
Translation
A Dish of Fried Anchovies: Wash the anchovies, break [in] eggs and mix with the anchovies. Take liquamen, wine, olive oil and bring to a boil. When very hot add the anchovies. Turn [over] when the sauce has set. Give the dish colour by adding a plain wine sauce. Season with pepper and serve.
Modern Recipe
Ingredients:
180g fresh anchovies, cleaned
1 egg, lightly beaten
1 tbsp olive oil
60ml white wine
60ml fish stock
Freshly-ground black pepper, to taste
Patina de Apua Fricta Preparation:
Method: Heat the olive oil with the wine and stock in a pan. When the mixture is very hot, dip the anchovies in the egg and drop in the pan. Fry until lightly cooked, remove with a slotted spoon and arrange on a plate and garnish with black pepper. Serve hot. Serves 3.
Recipe Modified for 30
1.8 kg fresh anchovies, cleaned
10 eggs, lightly beaten
10 tbsp olive oil
600 mL white wine
600 mL fish stock
Freshly ground black pepper
Prepare as described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-patina-de-apua-fricta
Copyright © celtnet
Main course (Main Cursum)
Porcellum Iscellatum (Plain Lamb)
This is a traditional Ancient Roman recipe for a classic dish of choice lamb cuts (leg steaks) cooked in a base of oil, stock, wine, leeks and coriander (cilantro).
Original Recipe
Agnum Simplicem (from Vinidarius' Apici Excerpta) xxvii Agnum Simplicem:
De agno decoriato facies copadiola, lavabis diligenter, mittes in caccabo. adicies oleum, liquamen, vinum, porrum, coriandrum cultro concisum. cum bullire coeperit, saepius agitabis et inferes.
Translation
Plain Lamb: Skin the lamb and remove all the choice cuts before carefully washing them. Put these in a pan and add olive oil, liquamen, wine, leeks and chopped coriander. When the sauce comes to a boil, stir frequently [cook thoroughly] and serve.
Modern Recipe
Ingredients:
4 lamb leg steaks
2 tbs olive oil
1 tbsp liquamen (fish sauce)
200ml lamb or beef stock
60ml red wine
2 leeks (the white part only, finely sliced)
1/2 bunch of coriander, stems cut off and finely chopped, leaves shredded
Porcellum Iscellatum Preparation:
Method: Heat the oil in a pan, add the leeks and fry for 2 minutes. Now add the lamb leg steaks and cook for a few minutes per side, or until nicely browned. Pour in the Liquamen, stock and red wine and bring to a simmer. Cover the pan and cook for 10 minutes. Remove the lid and stir in the coriander stems. Cook for 10 minutes more then take off the heat and stir in the coriander leaves. Serve immediately. Serve to accompany roast pork. Serves 4.
Recipe Modified for 30
30 lamb leg steaks
15 tbsp olive oil
7 ½ tbsp Liquamen fish sauce
1 ½ L lamb or beef stock
450 mL red wine
15 leeks—only the white part, finely sliced
3 ¾ bunches of coriander, stems cut off and finely chopped, leaves shredded
Prepare as described above. May be made in batches and kept warm in an oven.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-agnum-simplicem
Copyright © celtnet
Side 1 (Latus I)
Olusatra (Celery with Raisin Sauce)
This is a traditional Ancient Roman purée of boiled celery with raisins soaked in red wine vinegar served as a main course accompaniment.
Background
Lucius Junius Moderatus Columella was a first century Roman writer on agriculture. After a career in the army, he took-up farming. He is best known for his twelve-volume de Re Rustica (On Agriculture) which includes the recipe for Olusatra.
Olusatra (from Columella's de Re Rustica)
Original Recipe Translated into English
Carefully clean the alexanders so that it does not have any soil on it. Put it in vinegar and salt. After 30 days take out and peel off and throw away the skin. Chop up the inner part and put into a glass jar or a new earthenware pot and add a liquid, which should be made as detailed below. Take mint, raisins, and a small dried onion. Puree these with some parched meal and a little honey. When these have been properly pureed, combine with one part of sapa or defritum and one part of vinegar. Pour this into the jar and seal with a lid.
Modern Recipe
Ingredients:
1 head of celery (or alexanders if you have them)
100g raisins
660 ml red wine vinegar
60 ml sapa (or defritum) [this is a sweetener made from boiling down grape juice]
1 tbsp clear honey
2 tsp dried onion flakes
1 tsp spelt flour (spelt is a forerunner of modern wheat with a nutty flavor. An equivalent would be half wheat and half ground almonds)
Sea salt to taste
Olusatra Preparation:
Method: First soak the raisins in a combination of the sapa and vinegar for at least an hour, until they plump up. Meanwhile, roughly chop the celery. Place in a steamer and steam until tender. Drain and pour into a blender. Add the raisins and soaking liquor and blend until smooth. Season with sea salt and serve. Serves 6.
Recipe Modified for 30
5 heads of celery
500 g raisins
3.3 L red wine vinegar
300 mL sapa or defritum
5 tbsp clear honey
10 tsp dried onion flakes
5 tsp spelt flour
Sea salt to taste
Use the method described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-celery-raisin-sauce
Copyright © celtnet
Side 2 (Latus II)
Conchiclam de Pisa Simplici (A Dish of Plain Peas)
This is a traditional Ancient Roman recipe for a classic dish of peas, leeks and coriander finished in a herbed sauce.
Original Recipe
Conchiclam de pisa simplici: pisam coques. cum despumaverit, fasciculum porri et coriandri mittis. dum coquitur, teres piper, ligusticum, origanum, fasciculum, suffundis ius de suo sibi, fricabis, [suffundis], liquamine temperabis, mittis. super adicies oleum, et lento igni ferveat, et inferes.
Translation
A Dish of Plain Peas: Cook and skim the [dried] peas. Add a bunch of leeks and coriander. While [these are] cooking, pound pepper, lovage and oregano [in a mortar]. Add a bouquet garni [of fresh herbs] and moisten with stock, blend with wine and liquamen, put into the pan [with the peas]. Add olive oil, cook over a low fire [until done] and serve.
Modern Recipe
Ingredients:
200g dried peas
3 leeks, sliced
1/2 bunch coriander, chopped
360ml water
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tsp dried oregano, crumbled
1 tsp dried thyme, crumbled
1/2 tsp fresh rosemary, finely chopped
100ml meat stock
60ml white wine
2 tbsp liquamen (fish sauce)
1 tbsp olive oil
Freshly-ground black pepper
Conchiclam de Pisa Simplici Preparation:
Method: Place the peas in a large bowl, cover with water and set aside to soak overnight. The following day, drain the peas, place in a pot and cover with plenty of water. Bring to a boil, cover and simmer for about 50 minutes, or until just tender. Skim the surface, drain the peas, and then add the leeks, coriander and 360ml water. Return to a simmer, cover and cook for 10 minutes more. Take off the heat and set aside.
Prepare the sauce: Pound together the black pepper, lovage seeds, oregano thyme and rosemary. Stir in the meat stock, white wine and liquamen. Pour into a pan then drain the pea mix and add this. Stir in the olive oil; bring the mixture to a boil. Cook until heated through and thickened then turn into a dish, sprinkle with black pepper and serve. Serves 6.
Recipe Modified for 30
1000 g dried peas
15 leeks, sliced
2 ½ bunches coriander, chopped
1.8 L water
…For the Sauce:
2 ½ tsp freshly-ground black pepper
5 tsp lovage seeds (or celery seeds)
5 tsp dried oregano, crumbled
5 tsp dried thyme, crumbled
2 1/2 tsp fresh rosemary, finely chopped
500 ml meat stock
300 ml white wine
10 tbsp liquamen (fish sauce)
5 tbsp olive oil
Freshly-ground black pepper
Use method above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-conchiclam-de-pisa-simplici
Copyright © celtnet
Dessert (Dulcia)
Dulcia Domestica (Homemade dessert)
This is a traditional Ancient Roman recipe for a dessert of stuffed dates poached in a red wine, honey and fish sauce stock.
Original Recipe
Dulcia Domestica: palmulas vel dactilos excepto semine, nuce vel nucleis vel piper tritum infercies. Sales foris contingis, frigis in melle cocto, et inferes.
Translation
Little home confections (which are called dulciaria) are made thus:
Dates are stuffed — after the seeds have been removed — with a nut or with nuts and ground pepper, sprinkled with salt on the outside and are candied in honey and served.
Modern Recipe
Ingredients:
200g fresh dates (dried can be used, but soak in white wine the night before to plump them up)
50g coarsely-ground nuts (or pine kernels)
1 tbsp Liquamen
Freshly-ground black pepper
100ml red wine
2 tbsp honey
Dulcia Domestica Preparation:
Method: Carefully stone the dates and fill them with the ground nuts (or pine kernels) [if desired add black pepper to the ground nuts before using it as a stuffing; the original recipe actually suggests stuffing the dates with only pepper, but this may be too hot for modern tastes; however remember that pepper and fruit is a good combination]. Serves 6.
…Place them carefully in a saucepan and add the Liquamen, red wine and honey. Gently bring to the boil and then reduce the heat to a low simmer. Cook gently until the surface skin of the dates starts to peel off (should take about 5–10 minutes). Place the dates in a dish and drizzle with some of the wine sauce.
Recipe Modified for 30
1000g fresh dates (dried can be used, but soak in white wine the night before to plump them up)
250g coarsely-ground nuts (or pine kernels)
5 tbsp Liquamen
Freshly-ground black pepper
500ml red wine
10 tbsp honey
Prepare as described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-dulcia-domestica
Copyright © celtnet
Beverage (Potus)
Rhodomeli (Rose Honey)
This is a traditional Ancient Roman recipe for a drink made by combining honey with rose water.
Background
Cassianus Bassus was a seventh century author who wrote the Geoponica, (Country Matters) which included this recipe for Rhodomeli.
Original Recipe Translated into English
Recipe for rose honey: Take fine roses, wild ones if possible. Cut away the white part at the end of the rose petals, squeeze them in a press and take two pints of the juice and one pint of honey. Skim off the froth on the honey, add the honey to the rose juice and put in a storage jar; stir vigorously and store away in a place that is not damp.
Modern Recipe
Ingredients:
250g honey
2L rose water
Rhodomeli Preparation:
Method: Take 2l of rose water (this can be bought in health food shops or made by collecting a large bowl of rose petals, adding boiling water so that it just covers the flowers and stirring in 1–2 tablespoons of sugar) and stirring-in 250g of runny honey.
…Mix well and place in a storage jar or bottle (this can be made in summer and if the bottle is stoppered well enough will keep for several months in a cool dry place). In addition to being a refreshing scented drink, this can also be used as an ingredient in making cakes or biscuits. Serves 4.
Recipe Modified for 30
1.875 kg honey
15 L rose water
Use method described above.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-rhodomeli
Copyright © celtnet