Roman recipes
of the upper classes - sorted by course
The Roman upper classes were noted for their variety of foods and recipes.
Here you can get a flavour of Roman cooking from these recipes.
Some are mouth-watering. Some are unusual and some are, well, really cringemaking
http://www.romans-in-britain.org.uk/arl_roman_recipes-barley_soup.htm
List of Recipes soted alphabetically
List of Recipes sorted by ingredient
Appetisers (Gustatio)
Barley soup
Boiled eggs with pine nut sauce
Boiled mussels
Brussels Sprouts with Walnuts
Creamed wheat
Leeks with Celery
Lentil and barley soup
One thousand Larks tongues
Pea soup
Seasoned mussels
Sweet Roman Toast
Sweet Stuffed Sardines with Eggs
Main courses (Primae Mensae)
Aniseed Chicken
Baian Stew
Baked plaice
Beef casserole
Boiled chicken
Boiled goose with cold sauce
Boiled Partridge
Boiled veal
Chicken with liquid filling
Fish cooked in its own juice
Fish Fillets with Leeks and Coriander
Fish in herb sauce
Fish in vine leaves
Fish with turnips in saffron sauce
Fried liver
Fried veal
Ham in a red wine sauce
Hare in a sweet sauce
Julian pottage
Lamb stew
Lucanian Sausage
Mushrooms in honey
Mussels with lentils
Oysters
Patina of Soles in Herb sauce
Pork in a piquant sauce
Prawn rissoles
Red Mullet in Fennel and Mint Sauce
Roast Duck in Spiced Gravy
Roast Duck with Damson Sauce
Roast Pork in Celery Seed Sauce
Soufflé of small fishes
Spicy lentils
Steaks
Steamed lamb
Stuffed hare
Stuffed Roast Hare with White Sauce
Sucking pig
Accompaniments to the main course
(Some of hese may also be used as a first course)
Alexandrine squash
Artichokes cooked in herbs
Beans in the Pod in Coriander Sauce
Beets with chicken
Beets with Leeks in Wine
Braised cucumbers
Bread Salad
Browned Chicken Frontinian
Butter beans in herb sauce
Cauliflower in Celery Mint Sauce
Carrots Sautéed in Peppered Wine Sauce
Celery with raisin sauce
Cooked Cucumbers with Fennel
Fried carrots
Goat's cheese with rice in vine leaves
Green Beans in Coriander Sauce
Honey omelette
Lentil stew
Mussels in sweet wine sauce
Patina of fillets of hake
Patina of fresh anchovies
Peas Vinairgrette
Pickled Beets
Puree of lettuce leaves with onions
Spiced fritters
Desserts (Secundae)
Curds with honey
Custard
Date and nut desert
Dates Alexandrine
Honeyed quinces
Patina of elderberries
Pancakes with milk
Pear patina
Pears with Cinnamon and Wine
Truffles
Sauces
Fish pickle
Goat's milk sauce
Garum fish sauce
Liquamen
Nine part sauce
Salad dressing
Sauce for eggs
Sauce for meat
Sauce for roast venison
Sauce for roast wood pigeons
Sauce for sea bream
Sauce for tuna fish
Snacks
Barley cake
Cecina (Chick Pea Pancake)
Celery with wine vinegar
Cheese and honey
Cheese Sweetened with Honey
Cheese with figs
Chick peas with cheese
Chick-peas in saffron
Diced cheesebread
Fig cakes
Garlic and herb pate
Hazelnuts with herb puree
Honey cakes
Mackerel stuffed vine leaves
Milk fed snails
Nut cake
Olive and celery pate
Olives with herbs
Pancakes
Pastry rounds
Pear pudding
Pickled cheese
Poached eggs in white wine
Sesame biscuits
Sesame wafers
Shellfish Forcemeats
Soft cheese with a herb puree
Stuffed dates
Wine cakes
Breads and Cakes and Pastries
Libum
Mushroom bread
Rich Sweet Cakes
Platted bread
Soft bread
Walnut and fig cakes
Drinks
Barley water
Mulsum
Rose honey
Roman cooking
List of basic Roman ingredients
Seating arrangements for the dinner party
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