[Sca-cooks] roman feast / Apicius
ranvaig at columbus.rr.com
ranvaig at columbus.rr.com
Sat Mar 22 17:30:47 PDT 2008
While we are talking about Roman food, I made a list of foods mentioned in _Cooking Apicus_ by Sally Granger and and the Grocock/ Grainger translation of _Apicus_. See the books for more info.
It was a fast compilation and probably has errors and omissions, but I'll post it, in case anyone might find it useful. Please feel free to post corrections.
Veggies: Olives, onions, garlic, leeks (probably the long thin ones), asparagus, mushrooms, turnips, yellow or purple carrots, parsnip, white and black beets (but not red ones), old world gourds, taro, truffle, wild celery, citron melon, radish, cardoon, grape hyacinth bulbs, cucumis melo (a bitter cucumber), probably not sweet cucumbers
Greens: lettuce, endive, rocket, spinach, chard, leaf cabbage and loose heads, mustard greens, alexanders, chenopodium, mallow leaves, nettle
Fruit: apples, plums, grapes, melon, pears, peaches, pomegranate, quince, cherries, blackberries, citron, elderberries, apricot
Grains: whole wheat berries, whole barley, white flour, alica (emmer groats), medium grain rice, semolina, tracta (a thickener), bread
Legumes: chickpeas, marrowfat peas, dried fava beans
Nuts: almonds, walnuts, pine nuts, hazelnuts, chestnuts, acorns
Dried Fruit: raisins, prunes/damsons, dates, dried figs, dry apricot
Dairy: Milk, Cheese, Eggs
Condiments: wine vinegar, olive oil, garum/liquimen/muria (fish sauce), allec (fish paste), defrutum, date syrup, passum, honey, wine, sweet wine
Herbs: savory, rue, lovage, oregano, dill weed, cilantro (coriander herb), mint, flat leave parsley, thyme, bay leaves, pennyroyal
Spices: pepper, mustard seed, fennel, dill, celery (or lovage) seed, cumin, coriander, caraway, asafoetida resin (replacement for laser), myrtle berries, rue berries, bay berries (berry of the bay tree), ginger, salt, safflower, roses
Seasonings: saffron, pepper, ginger, laser, folium, myrtle berries, costum, clove, Indian nard, cardamom, spikenard
Seeds: poppy seed, green rue berries, bay berries, dill seed, celery
Meat: pork, beef, piglet, lamb, kid, hare, wild boar, deer, wild goat, wild sheep, dormice (glires)
Poultry: chicken, goose, guinea fowl, duck, peacock, pheasant, figpeckers, thrush, ostrich, crane, turtle-dove, wood-pidgeon, dove, francolin, flamingo
Fish: tuna, bonito, mullet, bream, sole, mullet, bass, plaice, mackerel, hake, dentex, gilthead bream, grey mullet, pike, perch, scorpion fish (rascasse) small fry, whitebait, salt fish, electric ray, moray eel
Shellfish: squid, langouste, lobster, scallops, cuttlefish, oyster, eel, crayfish, mussels, sea urchins, snails
Ranvaig
More information about the Sca-cooks
mailing list