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The Apicius recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add passum, spices, honey, vinegar, dates, and garum in a certain ...
Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome. [1]The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals.
Posca was an ancient Roman drink made by mixing water and wine vinegar. Bracing but less nutritious and palatable than wine, it was typically a drink for soldiers, the lower classes, and slaves. Bracing but less nutritious and palatable than wine, it was typically a drink for soldiers, the lower classes, and slaves.
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
Meat of working animals was tough and unappetizing. Veal was eaten occasionally. Apicius gives only four recipes for beef but the same recipes call for lamb or pork as options. There is only one recipe for beef stew and another for veal scallopini. [21] Dormice were eaten and considered a delicacy. [22]
A Roman recipe: Parthian Chicken. Spatchcock a chicken. Crush pepper, lovage, and a dash of caraway; blend in fish sauce to create a slurry, then thin with wine. Pour over chicken in a casserole with a lid. Dissolve asafoetida in warm water and baste chicken as it cooks. Season with pepper to serve.
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Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables, and spices that would otherwise be limited to specific geographical climates.