Roman pantry
From NovaRoma
(Difference between revisions)
(edited for ease of reading, added Garum as an alternative name for Liquamen, and added fruit section) |
(langbar, link to GARUM) |
||
| Line 1: | Line 1: | ||
| + | {{LanguageBar|{{PAGENAME}} }} | ||
| + | |||
This is a list of the things that could be found in a '''Roman pantry.''' | This is a list of the things that could be found in a '''Roman pantry.''' | ||
| Line 31: | Line 33: | ||
*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool. | *'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool. | ||
| − | *'''Liquamen''', also known as '''Garum''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste. | + | *'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste. |
*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. | *'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. | ||
| Line 38: | Line 40: | ||
==References== | ==References== | ||
| − | + | <references/> | |
*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904 | *Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904 | ||
| − | *http://www.thefoody.com/hsoup/roman.html | + | *[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland |
[[Category:Fabulae Mensae]] | [[Category:Fabulae Mensae]] | ||
[[Category:Roman cooking]] | [[Category:Roman cooking]] | ||
Revision as of 06:55, 10 September 2007
IN·MEMORIAM·A·TVLLIAE·SCHOLASTICAE·AVGVSTAE·PRINCIPIS·SENATVS·CENSORIS·IIII·CONSVLIS·II·PRAETRICIS
Home| Latíné | Deutsch | Español | Français | Italiano | Magyar | Português | Română | Русский | English
This is a list of the things that could be found in a Roman pantry.
Contents |
Fruits
- Figs
- Grapes
- Pears
Grains
- Spelt also known as emmer grain, for Spelt cake.
Herbs
- Anise seed : "In first-century Rome, anise was a flavoring in mustaceus, a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)
- Bay (Laurel) leaves :
- Cardamom : (Rosengarten 1969)
- Thyme : "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)
Vegetables
Misc.
- Caroenum: To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.
- Defrutum: this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.
- Liquamen, also known as Garum (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as nuoc mam. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.
- Passum: a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.
- Silphium (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.
References
- Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904
- Roman Basics at The Foody UK and Ireland
