Patina Ex Piscibus
A historical recipe from Cookery and Dining in Imperial Rome, by Apicius.
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.
Associated with Ancient Roman by the book is about Ancient Roman cookery (Cooking, Roman -- Early works to 1800); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Cookery and Dining in Imperial Rome, by Apicius. Digitised by Project Gutenberg, eBook #29728 (https://www.gutenberg.org/ebooks/29728). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- ONE OUNCE OF PEPPER
- ONE PINT OF REDUCED WINE
- ONE PINT OF SPICED WINE
Method
- A LIQUOR [in which to cook fish] IS MADE BY TAKING ONE OUNCE OF PEPPER, ONE PINT OF REDUCED WINE, ONE PINT OF SPICED WINE AND TWO
Plating
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