[Sca-cooks] Apicius canteloupe dish
Stefan li Rous
StefanliRous at austin.rr.com
Fri Jan 22 16:57:54 PST 2010
<<< I found the Melon with Mint from Apicius to be very
popular when I had my Roman Meal entry at the local A and
S. Simply cubed canteloupe and honeydew with a dressing
of wine, olive oil, honey, pepper, fish sauce (you can use
salt for concerns about allergies and things) and mint or
pennyroyal. That's the quick and dirty recipe. >>>
Sounds...interesting. But I've not been fond of cantaloupe.
I can't remember, is cantaloupe period for Europe or is this just a
good substitution for something else?
I don't have a copy of any of the Apicius translations. What was the
What else did you have/serve for your Roman Meal entry. Did you have
written documentation to go along with this? I'm wondering if it would
make an interesting article for the Florilegium.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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