Pisam Indicam
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
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- COOK PEAS;
- WHEN SKIMMED, PUT IN THE SAUCE PAN FINELY CHOPPED LEEKS AND CORIANDER TO BE COOKED [with the peas].
- TAKE SMALL CUTTLE FISH, MOST DESIRABLE BECAUSE OF THE BLACK LIQUOR AND COOK THEM ALSO.
- ADD OIL, BROTH AND WINE, A BUNCH OF LEEK AND [green] CORIANDER AND MAKE IT BOIL.
- WHEN DONE, CRUSH PEPPER, LOVAGE, ORIGANY, A LITTLE WILD CUMIN MOISTEN WITH THE JUICE [of the peas] ADD WINE AND RAISIN WINE TO
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board