Patina de Rosis
A historical recipe from Cookery and Dining in Imperial Rome, by Apicius.
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A historical recipe
Cookery and Dining in Imperial Rome, by Apicius. Project Gutenberg eBook #29728.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- TAKE ROSES FRESH FROM THE FLOWER BED, STRIP OFF THE LEAVES, REMOVE THE WHITE [from the petals and] PUT THEM IN THE MORTAR;
- POUR OVER SOME BROTH [and] RUB FINE.
- ADD A GLASS OF BROTH AND STRAIN THE JUICE THROUGH THE COLANDER.
- [This done] TAKE 4 [cooked calf's] BRAINS, SKIN
Plating
Cookware for this recipe
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Mortar and pestle
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Sieve
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Colander