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Ethnic Dishes Ethnic Dishes Index Ethnic Dishes Ethnic Dishes Index ● Ancient Roman Dishes INDEX ● Cajun Dishes INDEX ● Chinese Dishes INDEX ● French Dishes INDEX ● German Dishes INDEX ● Greek Dishes INDEX ● Historical Recipes of Different Cultures : INDEX ● Indian Dishes INDEX ● Indonesian Dishes INDEX ● Mexican Dishes INDEX ● Norwegian Dishes INDEX ● Thai Dishes INDEX ● Australian Recipes : COLLECTION ● Baklazhannaia Ikra (Russian) ● Injera (Ethiopian) ● Morocco Tangine ● Puerto Rican Beef Plantain Omelette amyl http://www.cs.cmu.edu/~mjw/recipes/ethnic/index.html [12/17/1999 11:06:24 AM] Antique Roman Dishes - Collection Antique Roman Dishes - Collection From: [email protected] (Micaela Pantke) Date: Thu, 22 Jul 93 11:12:07 +0200 Contents ● Native Roman Ingredients ● Conversions ● Isicia Omentata (A kind of Roman Burger) ● Pepones et Melones (water and honey melons ● Patina de pisciculis (souffle of small fishes) ● Patina de Piris (pear souffle) ● Minutal Marinum (seafood fricassee) ● Gustum de Praecoquis (starter with apricots) ● Fabaciae Virides et Baianae (Green and Baian Beans) ● Pullum Frontonianum (Chicken a la Fronto) ● Pullus Fusilis (Chicken With Liquid Filling) ● Dulcia Domestica (Housemade Dessert) ● Aliter Dulcia (Another Kind of Dessert) ● Tiropatinam (A Kind of Soufflee) ● Ova Sfongia Ex Lacte (Pancakes with Milk) ● In Ovis Apalis (Boiled Eggs) ● Vitellina Fricta (Fried Veal) ● In Vitulinam Elixam (Boiled Veal) ● Aliter Baedinam Sive Agninam Excaldatam(Steamed Lamb) ● In Mitulis (Sea Mussels) ● Sarda Ita Fit (Tuna) ● Scillas (Big Shrimps) ● Mustacei (= Must Rolls) 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 http://www.cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome/index.html (1 of 12) [12/17/1999 11:06:30 AM] Antique Roman Dishes - Collection 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. ------------------------------------------------------------------------ And here are some useful conversions, taken from the FAQ maintained by [email protected] (great job!) 5ml = 1 tsp 15ml = 1 tblsp 28.3g = 1 ounce ( ==> 100g = 3.5 ounces ) 454g = 1 pound ( ==> 1kg = 2.2 pound ) 250ml = 1 cup 1 l = 4 cups 180 deg C = 350 deg F 220 deg C = 425 deg F ------------------------------------------------------------------------ And now let's come to the meals. All of those are calculated for 4 servings! Unfortunately the exact cooking temperatures and times haven't been handed down in all cases. You have to rely on your gut feeling. But I hope you enjoy all of it nonetheless! ISICIA OMENTATA (a kind of Roman Burgers) (Apic. 2, 1, 7) Ingredients: ------------ 500g minced meat 1 french roll, soaked in white wine 1/2 tsp freshly ground pepper 50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine) some stone-pine kernels and green peppercorns a little Caroenum Baking foil http://www.cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome/index.html (2 of 12) [12/17/1999 11:06:30 AM] Antique Roman Dishes - Collection Instructions: ------------- Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them. Put them into baking foil and grill them together with Caroenum. PEPONES ET MELONES (Water and Honey Melons) (Apic. 3, 7) Ingredients: ------------ 1/2 honey melon \ both peeled, diced 1/2 water melon / and stoned 500ml Passum a little bit of honey (or Passum) 1 tblsp minced parsley 1/2 tsp freshly ground pepper a little bit of Liquamen, or a dash of salt Poleiminze, Silphium, vinegar, if wanted Instructions: ------------- Cook diced melons in a pan together with spices and herbs until done. Sometimes Silphium is added. PATINA DE PISCICULIS (Soufflee of Small Fishes) (Apic. 4, 2, 30) Ingredients: ------------ 500g boiled fillet of small fishes or whole sardelles 150g dried raisins (sultanas) 1/2 tsp freshly ground pepper 1 tblsp Liebstoeckl 1 tblsp oregano 2 small diced onions 200ml oil 50ml Liquamen, or 1/2 tsp salt some cornstarch Instructions: ------------- Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil together and put in a casserole. Cook until done. Then put small boiled fish fillets or boiled small whole fishes into it. Thicken with a bit of cornstarch and serve. http://www.cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome/index.html (3 of 12) [12/17/1999 11:06:30 AM] Antique Roman Dishes - Collection PATINA DE PIRIS (Pear Soufflee) (Apic. 4, 2, 35) Ingredients: ------------ 1kg pears (peeled and without core) 6 eggs 4 tblsp honey 100ml Passum a little bit oil 50ml Liquamen, or 1/4 tsp salt 1/2 tsp ground cumin ground pepper to taste Instructions: ------------- Mesh cooked and peeled pears (without core) together with pepper,cumin, honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bitt of pepper sprinkled on the soufflee. MINUTAL MARINUM (Seafood Fricassee) (Apic. 4, 3, 1) Ingredients: ------------ 500g fish fillet (e.g. salmon) 250ml white wine 500ml beef broth 3 leek branches (I hope branch is the correct expression...) 100ml oil Liquamen or salt, coriander, pepper, Liebstoeckl, Oregano to taste a little bit of starch or flour to thicken the sauce Instructions: ------------- Put the fish in a pan, add Liquamen, oil, wine and broth. Chop leek branches and coriander. Chop fillets into a kind of fish goulash.bszRC Cook approximately 30 minutes on small to moderate heat. When well done ground coriander, Liebstoeckl and oregano and add to the fish fricassee. Boil again shortly. Then thicken sauce with starch, sprinkle pepper on the fricasse and serve. GUSTUM DE PRAECOQUIS (Starter with Apricots) (Apic. 4, 5, 4) Ingredients: http://www.cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome/index.html (4 of 12) [12/17/1999 11:06:30 AM] Antique Roman Dishes - Collection ------------ 1kg firm ripe apricots or nectarines 200ml white wine 250ml Passum ^D:-y?1 peppermint tea bag (portion for one cup) pepper, Liquamen or salt, cornstarch, a little vinegar and honeykE)T@wfC>r7wZ {L,i&6sSyv: ------------- Wash, cut and stone apricots. Put them with a little cold water in a pan. Ground pepper and dried mint (that's where the tea bag comes handy...), add Liquamen, honey, Passum, wine and vinegar. Pour into the pan with a little oil. Cook approximately 20 minutes on small to moderate heat. After it boiled add a bit of cornstarch to thicken the sauce, sprinkle with pepper and serve. FABACIAE VIRIDES ET BAIANAE (Green and Baian Beans) (Apic. 5, 6, 1) Ingredients: ------------ )500g soybeans with pod, or green beans 50ml Liquamen, or 1/2 tsp salt with 50ml wine 1-2 tblsp oil 1 tblsp minced coriander leaves (or 1/2 tblsp ground coriander seed) 1 tsp cumin seeds 1/2 minced branch of leek Instructions: ------------- Cook beans with Liquamen, oil, leek and spices. Serve. PULLUM FRONTONIANUM (Chicken a la Fronto)/B> (Apic. 6, 9, 13) Ingredients: ------------ 1 fresh chicken (approx. 1-1.5kg) 100ml oil 200ml Liquamen, or 200ml wine + 2 tsp salt 1 branch of leek fresh dill, Saturei, coriander, pepper to taste a little bit of Defritum Instructions: ------------- Start to fry chicken and season with a mixture of Liquamen and oil, together with bunches of dill, leek, Saturei and fresh coriander. Then cook approximately 1 hour with 220 deg C in the oven. When the chicken http://www.cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome/index.html (5 of 12) [12/17/1999 11:06:30 AM] Antique Roman Dishes - Collection is done, moisten a plate with Defritum, put chicken on it, sprinkle pepper on it, and serve. PULLUS FUSILIS (Chicken With Liquid Filling) (Apic. 6, 9, 15) Ingredients: ------------ 1 fresh chicken (approx. 1-1.5kg) 300g minced meat (half beef, half pork) 100g groats (of oat) 2 eggs 250ml white wine 1 tblsp oil 1 tblsp Liebstoeckl 1/4 tsp ground ginger 1/4 tsp ground pepper 1 tsp green peppercorns 50g stone-pine kernels Liquamen or salt to taste Instructions: ------------- Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add eggs and mix until you have a smooth mass. Season with Liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this dough into the chicken.
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