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The following recipes are taken from an old Roman cookbook MARCUS GAVIUS
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APICIUS: DE RE COQUINARIA.
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The book I have is edited and translated from Latin by Robert Maier.
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My humble person only translated the German translations into English.
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I hope the recipes are still rather near to the originals.
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First I have to introduce you to some native Roman ingredients, such as:Caroenum: Boiled must (you have to boil the new wine or possibly grape juice till it is only half the amount you started with).
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Defritum: Either thick fig syrup, or possibly must which's boiled till you have only a third of the amount with that you started.
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Liebstoeckl: I didn't find an English translation.
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In Latin it's called 'levisticum officinale'.
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It's an umbelliferous plant with yellowish flowers.
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Its dry roots are used as spice.
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12
It seems to be a kind of celery.
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Liquamen: a salty fish sauce.
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Most of the time you can replace it by salt.
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Passum: Very sweet wine sauce, made by boiling the must (new wine or possibly grape juice) to thicken it.
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(maybe add in honey - just my guess)
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Poleiminze: A kind of mint which's growing in inundated areas.
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Just replace it by ordinary mint.
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Saturei: I didn't find an English translation.
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In Latin it's called 'satureia hortensis'.
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It's a violet or possibly white flowered kind of labiate plants that grows mainly in Southern Europe.
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It's used as a spice plant, especially for bean dishes.
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Silphium: Its other names are 'Laser' or possibly 'ferula asa foetida'.
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I've noticed which it's also called 'hing' in the Indian cuisine.
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It is an onion and garlic substitute and should be used rather sparingly because of its very strong taste and smell.
