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My Ancient Roman Kitchen: Parthian Chicken (Pullum Particum) from recipes of Apicius

My Ancient Roman Kitchen: Parthian Chicken (Pullum Particum) from recipes of Apicius

Staititai or Ancient Roman pizza | honey sesame and cheese.  Yummy combination!

Staititai or Ancient Roman pizza

Staititai or Ancient Roman pizza | honey sesame and cheese. Yummy combination!

Roman Lentil Casserole (Pottage) This website has recipes from different periods in history along with a few activities for kids

Roman Lentil Casserole (Pottage) This website has recipes from different periods in history along with a few activities for kids

Ancient roman mustard recipe with almonds and pine nuts (this recipe is adapted from Apicius and it is about 2000 years old).

Ancient Roman Mustard

Ancient roman mustard recipe with almonds and pine nuts (this recipe is adapted from Apicius and it is about 2000 years old).

Quenelles have been around since ancient Roman cooks invented them. Many cultures have adapted them and today, they're served as appetizers or main courses.

Quenelles have been around since ancient Roman cooks invented them. Many cultures have adapted them and today, they're served as appetizers or main courses.

Bukkenade - There are a number of medieval recipes for this dish. This is a version of the more common ones, using beef instead of veal. The result is a pleasantly different and spicy stew, perfect for dunking slices of bread.  If hyssop is unavailable, leave it out. If verjuice is unavailable, use 1/4 cup wine and 1/8 cup lemon juice England, 15th c.

Bukkenade - There are a number of medieval recipes for this dish. This is a version of the more common ones, using beef instead of veal. The result is a pleasantly different and spicy stew, perfect for dunking slices of bread. If hyssop is unavailable, leave it out. If verjuice is unavailable, use 1/4 cup wine and 1/8 cup lemon juice England, 15th c.

Pass the Garum: Baked Honey Ham in Pastry with a Fig Sauce from Apicius, 7.9.1

Pass the Garum: Baked Honey Ham in Pastry with a Fig Sauce from Apicius, 7.9.1

Gode Cookery: Recipes from ancient Rome to the Middle Ages, all very do-able in the modern kitchen.

Gode Cookery: Recipes from ancient Rome to the Middle Ages, all very do-able in the modern kitchen.

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