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Roman recipes
Cooked Cucumbers with Fennel
(Aliter cucumeres)

By Apicius VI, III, 84

A recipe to accompany the main course

Original recipe: rasos: elixabis cum cerebellis elixis, cumino et melle modico, apii semine, liquamine et oleo. ouis obligabis, piper asparges et inferes.

Translation: Cucumbers, pepper, pennyroyal, honey or condensed must, broth and vinegar; once in a while one adds silphium.

Ingredients

  • 4 cucumbers, sliced
  • Ground pepper
  • Mint (or pennyroyal)
  • Honey or Sweet raisin wine
  • Veal or chicken stock (use water instead to satisfy the vegitarians)
  • White wine vinegar
  • Fennel

Preparation

  • Slice the cumbers into a pot.
  • Season with pepper, mint (or pennyroyal), and honey or raisin wine.
  • Add stock and vinegar.
  • Bring to a boil, then cover, and simmer gently.
  • Sprinkle with fennel to taste, and serve when cucumbers are lightly cooked.
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