Cooking for Romans

[ffutures]

tabaqui posted this link to the little_details community - recipes taken from an old Roman cookbook:

MARCUS GAVIUS APICIUS: DE RE COQUINARIA

http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/ant-rom-coll.html

Updated for modern utensils etc.

Comments

[lil-shepherd.livejournal.com]

Actually, we quite often use Apicius, particularly when we have an odd main ingredient. Our edition, at least 20 years old, is also adapted to modern cooks, though ones that are inclined to work in a freewheeling style.

[ffutures.livejournal.com]

There's a couple of recipes there that look interesting, I might give them a try.

[inamac.livejournal.com]

I notice that this source suggests salt as a replacement for Liquamen (Roman fish sauce) - a better modern equivalent is Lee & Perrins Worcestershire sauce or (if you can find it) Thai/Chinese rotten fish sauce.

(As Lil says, we use Apicius a lot, though have yet to tackle turbot, or peacock...)

[ffutures.livejournal.com]

Worcestershire sauce will be fine for me - I usually have a bottle.

[johnreiher.livejournal.com]

Must and Passum are made sweet by boiling them in a lead vessels. Not recommended for modern day usage.

[ffutures.livejournal.com]

Definitely!