Ancient Roman Foods Recipes:
The early Roman diet consisted of meat, wild fruits, nuts and some fish. Appetisers would be made up mainly of fruit and nuts and would include, for example, melon drizzled with honey, pear soufflé (made with eggs), seafood cooked with leeks in white wine, and white fish cooked with raisins.
The Roman dinner (Cena), the main meal of the day, would be accompanied by wine, usually well-watered. The Latin poet Horace ate a meal of onions, porridge, and pancake. An ordinary upper-class dinner would include meat, vegetable, egg, and fruit. Comissatio was a final wine course at dinner’s end.
Ancient Roman Foods Recipes
For dessert, the Romans enjoyed something sweet.The following is a delicious sweet cake/bread made with rosemary:
You will need 2 teaspoons cinnamon, 1 teaspoon ground rosemary, 2 cups wheat flour, 2 teaspoons baking powder, 1/4 cup apple juice concentrate, 1 egg, 4 tablespoons honey, 3/4 cup milk, and chopped almonds.
In a bowl, mix all dry ingredients. Next, combine the juice concentrate, the egg, the honey, and the milk. Blend well, but do not beat. Pour into a greased 9-inch round cake pan and bake at 375 degrees for about 30 minutes. Pour a little honey on top of the finished cake and sprinkle with chopped almonds.
Recipe for a dinner meal
Lentils with Coriander
Boil lentils. When they have foamed, add leeks and green coriander. [Crush] coriander seed, pennyroyal, laser root, mint seed, and rue seed. Moisten with vinegar, add honey, garum, vinegar, mix in a little defrutum, add oil and stir. Add extra as required. Bind with Amylum, drizzle with green oil and sprinkle with pepper. Serve.
250g lentils,2 litres water,1 leek, trimmed, washed and finely chopped ,75g fresh coriander ,5g coriander seed ,3g peppercorns, plus extra for finishing the dish ,3g mint seed ,3g rue seed ,75g fresh pennyroyal, or mint ,10ml garum ,10ml vinegar ,5ml honey and olive oil.
Wash the lentils and put them into a saucepan with 2 liters of cold water. Bring to the boil, and skim off the scum. When the water has cleared, add the leek and half of the fresh coriander. Grind the spices and the other herbs, and add them with the garum, vinegar, and defrutum to the pan.
Let the lentils simmer until they are almost cooked. Check the pan every now and then to ensure that the water has not evaporated. At the last minute add the olive oil, the freshly ground pepper and the remainder of the chopped coriander.