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CULINARY ARTICLES AND RECIPES
Ancient Roman Recipes
Boiled Dinner - Salacattabia
DDV CULINARY
Boiled Dinner
Pepper
Fresh Mint Celery Dry Pennyroyal (See note for Pennyroyal) Cheese Pignolia Nuts (See note for Pignolia Nuts) Honey Vinegar Broth Yolks of Egg Fresh Water Soaked Bread and the liquid pressed out. Cow's cheese and cucumbers are arranged in a dish, alternately, with the nuts. Also add finely chopped capers, chicken livers. Cover completely with a lukewarm, congealing broth. Place on ice and when congealed unmould and serve up. Pennyroyal
Pennyroyal is a plant in the mint genus, within the family Lamiaceae.
Crushed Pennyroyal leaves exhibit a very strong fragrance similar to spearmint.
The essential oil of pennyroyal is used in aromatherapy, and is also high in pulegone,
a highly toxic volatile organic compound affecting liver and uterine function.
Pennyroyal was commonly used as a cooking herb by the Greeks and Romans.
The ancient Greeks often flavored their wine with pennyroyal. A large number
of the recipes in the Roman cookbook of Apicius call for the use of pennyroyal.
Although still commonly used for cooking in the Middle Ages, it gradually fell
out of use as a culinary herb and is seldom used so today. You can use spearmint
as a substitute for pennyroyal.
Pignolia Nuts
Same as Pine Nuts.
Salacattabia (Latin Version)
Piper, mentam, apium, puleium aridum, caseum, nucleos pineos, mel, acetum, liquamen, ouorum uitella, aquam recentem. panem ex posca maceratum exprimes, caseum bubulum, cucumeres in caccabulo compones, interpositis nucleis. mittes concisi capparis minuti ... iocusculis gallinarum. ius profundes, super frigidam collocabis et sic appones. |