Roman recipes:
Upper Classes, sorted by course
The Roman upper classes were noted for their variety of foods and recipes and on this page is a listing of the recipes we have on our site. Reading through these recipes and then, perhaps, trying them yourself, will allow you to get a flavour of Roman cooking. Some of these ancient recipes are mouth-watering. Some are unusual and some are, well, really cringeworthy...
- Index to Roman recipes sorted Alphabetically
- Index to Roman recipes sorted by Course
- Index to Roman recipes sorted by Ingredients
- Index to recipes of the common people and the Military (coming soon)
Appetisers (Gustatio)
Main courses (Primae Mensae)
- Aniseed Chicken
- Baian Stew
- Baked plaice
- Beef casserole
- Chicken in Its Own Broth
- Boiled goose with cold sauce
- Boiled Partridge
- Boiled veal
- Chicken with liquid filling
- Fish cooked in its own juice
- Fish Fillets with Leeks and Coriander
- Fish in herb sauce
- Fish in vine leaves
- Fish with turnips in saffron sauce
- Fried liver
- Fried veal
- Ham in a red wine sauce
- Hare in a sweet sauce
- Julian pottage
- Lamb stew
- Lucanian Sausage
- Mushrooms in honey
- Mussels with lentils
- Oysters
- Patina of Soles in Herb sauce
- Pork in a piquant sauce
- Prawn rissoles
- Red Mullet in Fennel and Mint Sauce
- Roast Duck in Spiced Gravy
- Roast Duck with Damson Sauce
- Roast Pork in Celery Seed Sauce
- Soufflé of small fishes
- Spicy lentils
- Steaks
- Steamed lamb
- Stuffed hare
- Stuffed Roast Hare with White Sauce
- Sucking pig
Accompaniments to the main course
(Some of these may also be used as a first 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
Snacks
- Barley cake
- Cecina (Chick Pea Pancake)
- Celery with wine vinegar
- Cheese and honey
- Cheese Sweetened with Honey
- Cheese with figs
- Chick peas with cheese
- Chick-peas in saffron
- Diced cheesebread
- Fig cakes
- Garlic and herb pate
- Hazelnuts with herb puree
- Honey cakes
- Mackerel stuffed vine leaves
- Milk fed snails
- Nut cake
- Olive and celery pate
- Olives with herbs
- Pancakes
- Pastry rounds
- Pear pudding
- Pickled cheese
- Poached eggs in white wine
- Sesame biscuits
- Sesame wafers
- Shellfish Forcemeats
- Soft cheese with a herb puree
- Stuffed dates
- Wine cakes
Breads and Cakes and Pastries
Pages
- Roman Cooking: Intro
- Roman Cooking: The Kitchen and Implements
- Roman Cooking: Meals, from Rich to Poor
- Index to Roman recipes sorted Alphabetically
- Index to Roman recipes sorted by Course
- Index to Roman recipes sorted by Ingredients
References:
- Food and Cooking in Roman Britain
(by Marian Woodman)
- The Roman Cookery of Apicius (by John Edwards)
- A Taste of Ancient Rome (by Ilaria Gozzini Giacosa)
