Happy 1943rd birthday, Hadrian! This year, I decided to cook Cato the Elder's recipe for Libum (sweet cheesecake) as Hadrian’s birthday cake. Libum (original recipe from LacusCurtius): Bray 2 pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add 1 pound of wheat flour, or, if you wish the cake to be… Continue reading Felicem diem natalem, Hadriane!
It has been over a year since I last blogged about ancient Roman cooking, even though I have tried a few more recipes in the meantime, as people who follow me on Twitter or Facebook have probably noticed. One of my last cooking sessions was on the occasion of Hadrian's birthday on 24th January. Pullum… Continue reading A taste of Ancient Rome – Pullum Numidicum (Numidian Chicken) and Conchicla Cum faba (Beans with Cumin)
Pullum Particum (Parthian Chicken) is so far my favourite Apician recipe. I have cooked and tasted it twice, and it is an absolute delight! This is one of the best chicken dishes I have ever had. But what is Pullum Particum? Sally Grainger, a highly knowledgeable food historian, suggests that the name originated with the use… Continue reading A taste of Ancient Rome – Pullum Particum (Parthian Chicken) and Parthian Chickpeas
As it it Asparagus season, yesterday I tried this ancient recipe with asparagus called "Aliter Patina de Asparagis" and taken from Apicius’ book, “De Re Coquinaria”. It is made with eggs, asparagus, wine and lots of herbs. It turned out to be very tasty. I can’t wait to make it again! The recipe in Latin: Aliter patina de… Continue reading A taste of Ancient Rome – Aliter Patina de Asparagis (Omelette with Asparagus and Fresh Herbs)
Bring on the feast! What type of food did the Ancient Romans eat? What ingredients did they use? What were the Ancient Roman dessert recipes like? When I started to look at some Roman recipes on the internet, I realised that most dishes had sweet-sour flavour combinations, an abundant use of fresh herbs and fragrant spices which I… Continue reading A taste of Ancient Rome – Minutal ex Praecoquis (Pork and Fruit Ragout)