-
Home
-
Site Map
-
Why Use
Reenactors? -
Roman
Cooking
Intro -
The Kitchen and Implements
-
Meals from
Rich to Poor -
Food of the
Common People
and Military -
Roman Herbs
and Spices -
Roman
Food Videos -
Appetizers
(Gustatio) -
Main Courses
(Primae Mensae) -
Accompaniments
to the
Main Course - Alexandrine squash
- Artichokes cooked in herbs
- Beans in the Pod in Coriander Sauce
- Beets with chicken
- Beets with Leeks in Wine
- Braised cucumbers
- Bread Salad
- Browned Chicken Frontinian
- Butter beans in herb sauce
- Cauliflower in Celery Mint Sauce
- Carrots Sautéed in Peppered Wine Sauce
- Celery with raisin sauce
- Cooked Cucumbers with Fennel
- Fried carrots
- Goat's cheese with rice in vine leaves
- Green Beans in Coriander Sauce
- Honey omelette
- Lentil stew
- Mussels in sweet wine sauce
- Patina of fillets of hake
- Patina of fresh anchovies
- Peas Vinairgrette
- Pickled Beets
- Puree of lettuce leaves with onions
- Spiced fritters
-
Desserts
(Secundae) -
Sauces
(Condimentum) -
Snacks
(Laborum) -
Breads, Cakes and Pastries
-
Drinks
(Potulenta) -
Romans in Britain
Bookstore -
Roman Links
(Some of these may also be used as a first course)
 |
 |
 |
 |
 |
|
Add our Button link:   |
Check out some great books and help the site! I have chosen these books as among the best to illustrate this subject.
Roman recipes
Aliter cucumeres
(Cooked Cucumbers with Fennel)
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.
Visit our friends at:
Romans in Britain
www.romanobritain.org
©MMDCCLXIX A.U.C.
(©2011-2019)
Please just ASK before using anything on this site -- like we'd say "no"...
Please just ASK before using anything on this site -- like we'd say "no"...
This page last updated:
Layout and Design:
