Salve! Greetings, Food Friends!
The next meeting of the Food Guild will be on
Saturday, February 29, about 1 pm to 5 pm
at the house of the Baron and Baroness.
We will be having fun with Roman cooking! On the agenda to make will be Mulsum, Boiled Eggs with Pine Nut Sauce, Libum, and Dulcia Domestica.
There will be substitutions due to nut
allergies. Please contact me at Elss.of.Augsburg @ gmail.com
if you have questions about ingredients.
There is limited information on roman cooking, so you will need to start researching by looking at De Re Coquinaria by
Apicius. Of course, it was written in Latin originally, but there are original text and translated text all over the place. For those who don’t have a copy, here is a translation in English : http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html
There are many translations of Apicius, but not a lot of adaptions of the recipes themselves. Here’s one that has redacted a few of the recipes:
https://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/ant-rom-coll.html?fbclid=IwAR2d019Nonfkrn67xFlCEEdu4R18hebjAiOcbqtPkES7J2zKSibakVJpUdo
Sorry about the size of this thing, but the blog doesn’t forward links to the email list, so I have to put the whole site name in.
By the way, I peruse medieval cookbooks from all over the world online from here: http://medievalcookery.com/etexts.html.
Please contact me at Elss.of.Augsburg @ gmail.com or as Elss Augsburg on Facebook if you need the Baron/ess’s address or want to bring a contribution to the day.