Ancient Roman RecipesThe famous Greek equivalent to this name is Epicurus from which the word 'epicure' is derived meaning a person devoted to refined sensuous enjoyment (especially good food and drink). Marcus Gavius Apicius was the name of an extravagant Roman who loved expensive food and luxury. His liking for food was famous and eventually the name of Apicius was eventually thought appropriate for a collection of Ancient Roman recipes which at first was commonly known as known as Apicius. In the earliest printed editions of this ancient book of Roman recipes it was given the overall title 'De re coquinaria' which means "On the Subject of Cooking". The Roman food recipes contained in this cookery book includes fish, meat, dessert, vegetable and soup recipes. Ancient Roman Recipes
To access details of recipes with ingredients and cooking instructions please click one of the following links: Ancient Roman Recipes Roman Burgers - Isicia Omentata
Souffle of Small Fish - Patina de pisciculis
Seafood Fricassee - Minutal marinum
Green Beans - Fabaciae virides et baianae
Chicken and Leek - Pullum frontonianum
Chicken with Stuffing - Pullus fusilis
Boiled Eggs - In ovis apalis
Mussels - In mitulis
Tuna - Sarda ita fit
Big Shrimps - Scillas
Fried Veal - Vitellina fricta
Boiled Veal - In vitulinam elixam
Steamed Lamb Cutlets - Aliter baedinam Ancient Roman Dessert RecipesPear Souffle - Patina de piris
Apricot Starter - Gustum de praecoquis
Honey and Nut Dessert - Dulcia domestica
Grape and Nut Dessert - Aliter dulcia
Water and Honey Melons - Pepones et melones Ancient Roman Dessert Recipes Ancient Roman Recipes - The Dormouse!
One of the most intriguing of the Ancient Roman recipes is for the dormouse. Probably because the thought of it feels us with horror! The edible dormouse was farmed by the Romans in large pits or in terra cotta containers and eaten by the ancient Romans as a snack or as part of the first course of the Roman main meal called the Coena. Dormouse recipe serving instructions: Dormice were sprinkled with poppy-seed and honey and were served with hot sausages on a silver gridiron, underneath which were damson plums and pomegranate seeds. Ancient Roman Recipes
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