Ancient Roman Recipes
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These recipes are from a Roman cookbook collection named 'Apicius', and are usually thought to have been compiled in the late 4th or early 5th century AD.

Vegetables

Vegetable Dinner - Pulmentarium ad ventrem
Beets a la Varro - Betacios varronis
Pumpkin Squash - Gustum de cucurbitas

Omelets, Quiches, Timbales

Boiled Dinner - Salacattabia
Smelts au Vin Blanc - Patina de apua
A Dish of Sardines - Patella de apua
A Lucretian Dish - Patina Lucretiana

Peas, Beans, Lentils

Lentils and Chestnuts - Lenticulam de castaneis
Peas - De pisis
Beans in the Pod - Conchicla

Fowl

Crane or Duck in Spiced Gravy - Gruem vel anatem
Boiled Goose with Cold Apician Sauce - Anserem elixum ex iure Apiciano frigido
Chicken Parthian Style - Pullum Parthicum

Roast Meats

Ostian Meat Balls - Offellae ostienses
Roast - Assaturam simplicem
Pork Shoulder - Pernae cocturam

Seafood

Baian Stew - Embractum baianum

Sauces

Garum - Liquamen et Garum
Sauce for all Kinds of Game, Boiled or Roast - Ius in venationibus omnibus elixis et assis