Roman Food, Cooking and Recipes

Recipes

Eggs and Dairy

• Apicius 7.17.3, Soft Boiled Eggs in Pine Nut Sauce

 

Fish

• Apicius 9.6, Oysters with Dipping Sauce

 

Poultry

• Trimalchio’s Fake Fig Pecker Eggs (with Fake Fig Pecker)
• Apicius 6.2.2 Plum Sauce for Fowl
• Apicius 6.8.5, Numidian Chicken
• Apicius 2.1.7 and 2.2.4, Chicken Faggots with Sauce
• Apicius 6.2.6 Green Sauce for Fowl

 

Meat

• Dry Curing Bacon, using a method described by Cato
• Apicius 8.5.4 Boiled Beef
• Apicius 8.6.8 Rare Lamb
• Parthian Lamb

 

Vegetable Side Dishes

• Erebinthoi Knakosymmigies (Saffron Chickpeas)
• Apicius 3.11.2 Beetroots with Asparagus

 

Images of kitchens in Pompeii, buried by the eruption of Mt Vesuvius in AD 79.

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