SC - Roman Recipes LONG

[Elaine Koogler]

I don't know about others, but I would love to see all of them...I've done
several of these myself, and would enjoy seeing another redaction.  For the
others, I would like to add them to my collection!

Kiri

ChannonM at aol.com wrote:

> Hello everyone,
> Bear (I believe)posted earlier requesting info about Roman finger foods (I
> think), here is my collections of recipes that have been mostly direct
> redactions, some are adaptions based on other Roman recipes. If any of them
> are of interest let me know, I'll post recipe. I've also included a
> suggestion to use Vehling (gasp) in conjunction with an online Latin version
> of Apicius, it's better than nothing for all it's worth.
>
> I do have a document in the works that has tips on working with Roman food
> (ie substitutions for garum) these tips have been gleaned from discussions on
> various lists, personal experience and research. It's too long to put on the
> cooks list, but could be available to the Florilegium if anyones interested.
> I have to tweak a few things, but other than that, it's useable and as
> documented as possible.
>
> Moretaria
> SalaCattabia
> Flat Bread
> Green Beans and chickpeas   (An adapted hummous type dish)
> Stuffed Chicken with Sauce ala Apicius
> Ne Lactucae Laedant/A harmless salad
> Ova Elixa/ Hard Boiled Eggs
> Phaseoli Virides Frictae/ Fried Green Beans
> Porcus Farcimina Mellitum/Honey Pork Sausage (an adaption of an iscia style
> dish)
> Frumentum/Barley Frumenty
> Pernam et Ficus/Ham with Figs
> Isicia Amulato ab Aheno/Rissoles with a Thick Sauce in a Metal Casserole
> Alicam Vel Succum Tisanai
> /Cracked Wheat
> Dulcia Domestica/Homemade Sweets
> Savillum/Cheesecake
>
> In addition, I came across a reference in the Archaeology magazine,
> November/December 1990 Dining with the Ancients-by Edith Evans
>
> Some of her extrapolations are off slightly in my opinion but she mentions
> the following that might be of interest to you.
>
> " One example of a site where the study of bones gave an interesting insight
> into food consumption was the main baths in the fortress of the Second
> Aughustan Legion at Caerleon (Roman Isca) in Britain. The animal remains from
> the lowest levels of the principal drain consisted overwhelmingly of chicken
> bones with a lesser amount of mutton chops, suggestiong that guests at the
> baths wer able to obtain snacks"
>
> I can also recall a painting on a wall in Pompei, that was an advertisement
> for the occupants ham, it appears the owner of the building or occupant was a
> food vendor.I was concentrating on the food of the Roman Army and didn't hold
> on to the reference, but it is very popular in books on Vesuvius and Pompei.
>
> The full latin text of Apicius can be found at
> http://users.ipa.net/~tanker
> you could use this in conjuction with the Vehling edition so you could at
> least analyze the text as Vehling doesn't give the original latin.
>
> here are two good Latin dictionaries on line;
> http://www.perseus.tufts.edu/lexica.html
> http://www.perseus.tufts.edu/searches.html
>
> Here are a few websites on Roman food and related links
> http://www.ancientsites.com/xi/interface/bb/readTopic.rage?BB=xi_data/Rome/
> bb/main&TT=355
>
> >http://www.ancientsites.com/~Caius_Livius
>
> Here is a really fun reference for Moretaria (Roman cheese spread) that
> someone posted on the Apicius list;
>
> The following scene is from Aristophanes' _Peace_. In this scene,
> Trygaeus, a crazy old man, is spying on the personification of War. War
> makes a "myttotos" (which also happens to be the title of the greek poem
> virgil's Moretum is said to be based on!), with each of the ingredients
> allegorically representing a city of Greece. Fortunately he can't find
> the pestle, required to mash it (and hence Greece) to a pulp.
>     This translation comes from Perseus online. The bracketed numerals
> indicate line numbers if you want to track down the reference yourself,
> say to compare the Greek.
>
>      War:Enters, carrying a huge mortar.
> Oh! mortals, mortals, wretched mortals, how your jaws will snap!
>
>      Trygaeus:Oh! divine Apollo! what a prodigious big mortar! Oh, what
> misery the
> very sight of War causes me! [240] This then is
> the foe from whom I fly, who is so cruel, so formidable, so stalwart, so
> solid on his legs!
>
>      War:Oh! Prasiae! thrice wretched, five times, aye, a thousand times
> wretched! for thou shalt be destroyed this day.
>      (He throws some leeks into the mortar. )
>
>      Trygaeus: (to the audience. )This, gentlemen, does not concern us over
> much; [245] it's only so much the worse for the Laconians.
>
>      War:Oh! Megara! Megara! how utterly are you going to be ground up! what
> fine
> mincemeat are you to be made into!
>      (He throws in some garlic. )
>
>      Trygaeus:   (Aside. )Alas! alas! what bitter tears there will be among
> the Megarians!
>
>      War:(throwing in some cheese.)[250] Oh, Sicily! you too must perish!
> Your wretched towns shall be grated like this cheese. Now let us pour some
> Attic
> honey into the mortar.
>      (He does so.)
>
>      Trygaeus: (Aside.)Oh! I beseech you! use some other honey; this kind is
> worth four obols;be careful, oh! be careful of our Attic honey.
>
>      War:[255] Hi! Tumult, you slave there!
>
>      Tumult:What do you want?
>
>      War:Out upon you! Standing there with folded arms! Take this cuff on the
> head for your pains.
>
>      Tumult:Oh! how it stings! Master, have you got garlic in your fist, I
> wonder?
>
>      War:Run and fetch me a pestle.
>
>      Tumult:But [260] we haven't got one; it was only yesterday we moved.
>
>      War: Go and fetch me one from Athens, and hurry, hurry!
>
>      Tumult:I'll hurry; if I return without one, I shall have no cause for
> laughing.
> [etc.]
>
> Not totally reverent, but amusing!.
>
> Hauviette
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