4 ms·
On the average you'll find them much less tasty than your modern palate is used to. Maybe if they spruce it up with modern standards like salt (which was uber-l
by bpicolo 9y ago
On the average you'll find them much less tasty than your modern palate is used to. Maybe if they spruce it up with modern standards like salt (which was uber-luxury then).
- DonaldFisk 9y agoThe recipes of Ancient Rome were quite heavy on herbs and spices, so they were anything but bland. Instead of salt, they used liquamen/garum, which is a fermented fish sauce similar to colatura/nuoc mam/nam pla. I've cooked quite a few of them. My web page (from around 20 years ago, with lots of dead links) is at http://web.onetel.com/~hibou/Apicius.html http://web.onetel.com/~hibou/Apicius.html The complete text (in Latin) of Apicius's De Re Coquinaria is here: http://users.ipa.net/~tanker/apicius.htm http://users.ipa.net/~tanker/apicius.htm In addition to Apicius, there are recipes in De Agri Cultura by Cato.