"TO KEEP COOKED SIDES OF PORK OR BEEF OR TENDERLOINS
CALLUM PORCINUM VEL BUBULUM ET UNGUELLÆ COCTÆ UT DIU DURENT
PLACE THEM IN A PICKLE OF MUSTARD, VINEGAR, SALT AND HONEY, COVERING MEAT ENTIRELY, AND WHEN READY TO USE YOU’LL BE SURPRISED.
V. Method still popular today for pickling raw meats. The originals treat of cooked meats (Tor. nucula elixa; G.-V. unguellæ coctæ; Tac. nucella cocta).
Dispensing with the honey, we use more spices, whole pepper, cloves, bay leaves, also onions and root vegetables. Sometimes a little sugar and wine is added to this preparation which the French call marinade and the Germans Sauerbraten-Einlage."

-- #Cookery and #Dining in Imperial #Rome - #Apicius

I’ve always loved old cookbooks, but discovering the oldest cookbook, Apicius, opened my eyes to how Ancient Romans cooked, and displayed status. Discover the secrets that still inspire chefs. #OldestCookbooks, #FoodHistory #FoodCulture #FoodHeritage #FoodStories, #Apicius

https://foodculturebites.com/apicius-the-oldest-cookbook/?utm_source=flipboard&utm_medium=activitypub

Posted into Insanely Delicious Recipes @insanely-delicious-recipes-seasonal10

Con anís o sin alcohol, el tradicional “Glühwein” se transforma

Con anís o sin alcohol, el tradicional “Glühwein” se transforma
Bodenheim (Alemania), 17 nov (dpa) – La primera receta de “Glühwein”, el tradicional vino caliente, que se conserva en Alemania proviene de Sajonia y data del 11 de diciembre de 1834, del historiador August Raugraf von Wackerbarth (1770-1850). En [...]

#Alemania #AntiguaRoma #Apicius #ConditumParadoxum #Glühwein #Hypocras #Mundo #VinoCaliente

https://elmundo.cr/mundo/con-anis-o-sin-alcohol-el-tradicional-gluhwein-se-transforma/

A-propos Geschirr...
Rekonstruierte römische Küche im Saalburg-Museum Bad Homburg v.d.H.
(Nettes Detail: Das winzige Lararium an der gegenüberliegenden Wand)

#roman #römisch #romancuisine #romanempire #romanitas #römischerezepte #romanrecipes #keramik #terrasigillata #reenactment #apicius #columella