[Sca-cooks] Apicius canteloupe dish
Stefan li Rous
StefanliRous at austin.rr.com
Fri Jan 22 16:57:54 PST 2010
Cailte mentioned:
<<< 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
original recipe?
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.
Stefan
--------
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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