[Sca-cooks] Roman recipes (pre-period? On topic :-p)

[Aurore]

LOL.  My husband on the other hand didn't get it.  Aurore
----- Original Message -----
From: "Bonne de Traquair" <oftraquair at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, October 07, 2002 9:48 AM
Subject: Re: [Sca-cooks] Roman recipes (pre-period? On topic :-p)


--
[ Picked text/plain from multipart/alternative ]

I've never seen fresh, not-dried chickpeas, or seen reference to eating
them.  But the phrase 'plump in their tender youth' makes me wonder if
that's not what was served to those partying young professors?
 Susan Laing
wrote:
Chick-peas in Saffron (Erebinthoi Knakosymmigeis)
(from: Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant
Interlink Pub Group ISBN:1897959397 (July 2000)

'And then chick-peas marinated in saffron, plump in their tender youth'
[Piloxenus "The Dinner" quoted in Anthenaeus (circa AD170-239) "The Partying
Professors"]

200 grams dried chick-peas


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