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Ancient Roman Recipes
The 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 Recipes
Pear 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
The content of this Ancient Roman Recipes
category on life in Ancient Rome provides free educational
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