Roman pantry
From NovaRoma
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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.''' | ||
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*'''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. | ||
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==References== | ==References== | ||
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*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 06:56, 10 September 2007
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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
