De re coquinaria
Apicius, 400
465 recipes
- A Digestive Spiced Honey (So Lettuce Does No Harm)
- A Dish Good for the Stomach
- Alexanders Pan-Dish
- Alexandrian Sauce for Roasted Fish
- Alexandrian Sauce for Roasted Fish (Second Version)
- Alexandrian Sauce for Roasted Fish (Third Version)
- All-Purpose Sauce for Boiled Meat
- Allec Sauce for Boiled Meat
- Almond-and-Date Sauce for Meat Slices
- Almond-and-Date Sauce for Meat Slices (Variant)
- Anchovy Patina Without Anchovy (Mock Fish)
- Another Asparagus Patina (from the Trimmings)
- Another Cattabia (Cold Alexandrian-Bread Salad)
- Another Cold Asparagus Patina (with Figpeckers)
- Another Cold Sauce for Boiled Wild Boar
- Another Dish for the Stomach (Beet Greens)
- Another for Chicken
- Another for the Stomach (Celery and Leeks)
- Another Forcemeat with Brains
- Another Hot Sauce for Roast Venison
- Another Hot Sauce for Roast Wild Boar
- Another Patina (Lettuce-Stalk Custard)
- Another Pourable Patina (Alexanders and Brains)
- Another Sauce for Boiled Veal
- Another Sauce for Roe Deer
- Another Sauce for the Same Hare
- Another Sauce for Venison (Boiled then Roasted)
- Another Sauce for Wild Boar
- Another Sausage with Leek and Egg
- Another Sausage with Spelt and Meat
- Another Starch Sauce
- Another Starch Sauce with Chicken
- Another Turnover Patina (Nut and Honey)
- Apician Conchicla
- Apician Meat Morsels
- Apician Minutal
- Apician Patina (Layered Meat, Fish and Pastry)
- Apothermum (Spelt and Nut Pudding)
- Apricot Appetizer
- Asparagus
- Barley Broth, Another Way (with Legumes and Greens)
- Barley Tisane, Barrica Style
- Barren Sow's Womb (Four Dressings)
- Bay-Laurel Kid in Milk
- Bay-Laurel Suckling Pig
- Beets, Bundled
- Bird Boiled with Olives in the Belly
- Blood Sausage (Botellus)
- Boiled Beets, Another Way
- Boiled Cabbage Shoots in a Pan
- Boiled Chicken in Its Own Juice
- Boiled Chicken with Boiled Gourds
- Boiled Chicken with Boiled Taro
- Boiled Chicken with Raw Sauce
- Boiled Crane or Duck (Another Way)
- Boiled Crane or Duck (Another Way)
- Boiled Eggs
- Boiled Gourds, Simply
- Boiled Hare, Another Way
- Boiled Lobster with Cumin Sauce
- Boiled Ostrich
- Boiled Pigeons and Doves (Another Way)
- Boiled Sphondyli in Starch Sauce
- Boiled Stuffed Suckling Pig
- Boletus Mushrooms
- Boletus Mushrooms, Another Way
- Boletus Mushrooms, Another Way (Stalks in Pepper Sauce)
- Boned and Stuffed Kid or Lamb (Piped Style)
- Boned and Stuffed Kid or Lamb, Another Way
- Braised Chicken
- Braised Hare
- Bulbs (Hyacinth Bulbs)
- Bulbs, Another Way (Stewed with Date and Defrutum)
- Cabbage Shoots with Boiled Leeks
- Cabbage Shoots with Emmer Grits
- Cabbage Shoots with Green Olives
- Cabbage Shoots, Ground with Herbs
- Cabbage Sprouts
- Cardoons
- Caul-Wrapped Grilled Liver
- Caul-Wrapped Liver Forcemeats
- Caul-Wrapped Meat Patties
- Celery Puree
- Chicken Frontonianus
- Chicken in Sharp Broth
- Chicken in White Broth
- Chicken or Suckling Pig in Conchicla Style (Pea-Stuffed)
- Chicken Vardanus (in White Sauce)
- Chicken with Pastry-Sheets and Milk
- Chunks of Kid or Lamb with Cowpeas
- Citron
- Cold Sauce for Boiled Suckling Pig
- Cold Sauce for Boiled Wild Boar
- Cold Sauce for Wild Sheep
- Commodian Conchicla
- Conchicla of Plain Peas
- Conchicla with Beans
- Conchicla, Another Way (with Chicken)
- Cooking of Bacon
- Correcting Liquamen (Fish Sauce)
- Crane or Duck
- Crane or Duck with Turnips
- Crane, Duck or Chicken (with Damson Sauce)
- Cucumbers, Another Way
- Cumin Sauce for Oysters and Shellfish (Cuminatum)
- Cuttlefish Boiled from the Cauldron
- Cuttlefish, Another Way
- Date Sauce for Boiled Meat
- Digestive Sharp Sauce (Oxyporum)
- Digestive Sour Fish-Sauce (Oxygarum Digestibile)
- Dill Chicken
- Dipping Sauce for Roast Venison
- Dove or Wood Pigeon in Laser Sauce
- Dressing for a Milk-Fed Suckling Pig
- Dry Pan-Dish: Porpoise Forcemeat Balls
- Dry Spice Sauce for All Game, Boiled or Roasted
- Egg-and-Leek Sauce for Meat Slices
- Egg-Yolk Sauce for Meat Slices
- Elderberry Patina, Hot or Cold
- Emmer Groats or Barley Broth (Tisana)
- Endive
- Everlasting Honey-Wine for the Traveler (Conditum Melizomum)
- Everyday Patina (Brain Custard)
- Everyday Patina (Layered Udder, Fish and Chicken)
- Farnei Mushrooms
- Farnei Mushrooms, Another Way
- Fish Baked Sealed with Plaster
- Fish in a Wine-Pan Sauce (Oenoteganon)
- Fish in a Wine-Pan Sauce, from Raw (Oenoteganon)
- Fish Patina (Seasoning)
- Fish Patina (with Shallots)
- Fish Patina in Place of Salt-Fish
- Fish Poached with Coriander and Dill
- Flamingo
- For All Kinds of Shellfish
- For Boiled Electric Ray
- For Boiled Lobster
- For Colocasia (Taro Root)
- For Electric Ray (Torpedo Fish)
- For Farnei Mushrooms (Simple Dressing)
- For Lobster, Another Way
- For Mussels
- For Octopus
- For Oysters
- For Salted Sea Urchin
- For Sea Urchin
- Forcemeat of Sea-Spondyls
- Forcemeat of Shrimp or Large Prawns
- Forcemeat Sausage Rings
- Forcemeat-Stuffed Sow's Wombs
- Forcemeats in Hydrogarum
- Fried Anchovy Patina
- Fried Bulbs, Another Way
- Fried Fish Another Way
- Fried Fish of Any Kind
- Fried Gourds
- Fried Meat Morsels in Four-Part Sauce
- Fried Sphondyli (Garden Stalks)
- Fried Veal
- Fried, Ground Gourds
- Garden Greens (Holisera)
- Garden Suckling Pig
- Gourd Appetizer
- Gourd Patina
- Gourds Boiled Then Fried
- Gourds in Taro-Style Sauce
- Gourds with Chicken
- Gourds, Alexandrian Style
- Green Beans and Baian Beans (Four Ways)
- Green Sauce for Birds
- Ham Baked in Honey Pastry
- Ham Cooked with Figs
- Hare Forcemeat
- Hare in its Own Juice
- Hare Minutal from Blood, Liver and Lungs
- Hare Seasoning Sauce
- Hare Sprinkled with Dry Pepper
- Hare, Passienus' Style
- Herb Relish (Moretaria)
- Herb Sauce for Fried Fish (Ius Diabotanon)
- Homemade Sweets (Stuffed Dates)
- Hot Boiled Goose in Cold Apician Sauce
- Hot Sauce for Roast Wild Boar
- Hot Sauce for Venison
- Hot Sauce for Wild Sheep
- How to Make Barley Tisane (Barley Soup)
- How to Make Grilled Lobster
- How to Make Stomach Taste Roasted
- How to Make Womb Taste Roasted
- How to Stuff a Cooked Cuttlefish
- Hypotrimma (Rich Pounded Relish)
- In Place of Salt-Fish, Another Way
- Indian-Style Peas (with Cuttlefish)
- Julian Porridge (Emmer Groats with Brains and Meat)
- Keeping Apples and Pomegranates
- Keeping Citrons
- Keeping Cling Peaches
- Keeping Fresh Figs, Apples, Plums, Pears, Cherries
- Keeping Fried Fish
- Keeping Green Olives to Make Oil Any Time
- Keeping Honey Sweets
- Keeping Meat Fresh Without Salt
- Keeping Mulberries
- Keeping Oysters
- Keeping Vegetables/Greens
- Kid or Lamb Livers
- Kid or Lamb Rubbed Raw and Baked
- Kid or Lamb, Parthian Style
- Kid or Lamb, Tarpeian Style
- Kid with Laser (Asafoetida)
- Laser Chicken
- Laser Sauce (Laseratum)
- Leeks with Beans
- Leeks, Another Way
- Leeks, Another Way (Embers)
- Lentils with Chestnuts
- Lentils with Spondyli (Shellfish)
- Lentils, Another Way
- Lettuce
- Lobster, Another Way: Forcemeat (Isicia) from the Tail
- Lucanian Sausages
- Lucretian Pan-Dish (Onions and Salt-Fish)
- Making an Ounce of Laser Last (Asafoetida/Silphium)
- Making Bad Honey Good
- Making Salted Meat Sweet (Desalting)
- Mallows
- Matian Minutal (with Matian Apples)
- Meat Morsels, Wild-Boar Style
- Melca (Soured Milk)
- Melons and Gourd-Melons
- Milk Patina (Elaborate Layered Dish)
- Milk-and-Pastry Porridge (over Lamb)
- Milk-Fed Suckling Pig, Boiled, Served Hot with an Apician Cold Raw Sauce
- Minutal of Hare's Liver and Lungs
- Minutal of Roses
- Minutal with Apricots
- Mock Liburnian Oil (Oleum Liburnicum)
- Mock Turned-Out Peas
- Molded Casserole (Caccabina Fusilis)
- Moray, Eel, or Mullet in Sauce
- Myrtle-Berry Dressing for Roast
- Nettles
- Note on Seasoning Stewed Lamb versus Kid
- Numidian Chicken
- Oenogarum (Wine-and-Garum Sauce) for Fish
- Ofellae Another Way
- Ofellae in Garum (Pan-Fried Pork Pieces)
- Ofellae with Laser (Asafoetida)
- Ostian Meat Morsels
- Pan-Fried Meat Morsels (Two Ways)
- Parthian Chicken
- Partridge
- Partridge (Preparation Note)
- Partridge, Francolin and Turtledove
- Patina of Country Greens (Bryony, Mustard, Cucumber or Cabbage Sprouts)
- Patina of Dentex, Gilthead Bream and Mullet
- Patina of Little Fish
- Patina of Nettles, Hot and Cold
- Patina of Peaches
- Patina of Pears
- Patina of Quinces
- Patina of Sea Bass
- Patina of Small Fish (Lagitae)
- Patina of Small Fish and Brains
- Patina of Sorb-Apples, Hot and Cold
- Peacock Forcemeats
- Peas
- Peas or Beans, Another Way
- Peas or Beans, Another Way (with Parthian Laser)
- Peas, Another Way (Cold)
- Pigeons and Doves (Another Way)
- Plain Forcemeat Broth
- Pork Rind, Cutlets, Small Ribs and Trotters
- Porridge with Wine-Broth
- Preserving Cooked Pork or Beef Rind and Trotters
- Preserving Grapes
- Preserving Quinces
- Preserving Truffles
- Preserving Turnips
- Puree of Alexanders
- Puree of Lettuce Leaves with Onions
- Radishes
- Raw Dill Sauce for Boiled Meat
- Red Mullet Another Way
- Red Mullet Patina in Place of Salt-Fish
- Red Mullet with Dill
- Roast Collar (Neck Cut)
- Roast Crane or Duck
- Roast Flamingo (Another Way)
- Roast Kid or Lamb
- Roast Kid or Lamb, Another Way
- Roast Kidneys
- Roast Pigeons and Doves
- Roast Suckling Pig
- Roast Suckling Pig with Honey Pastry (Tractomelinum)
- Roast with Salt and Honey
- Roasted Fish
- Roasted Ofellae (Pork Pieces in Oenogarum)
- Roman Wormwood Wine (Apsinthium Romanum)
- Rose Patina (Rose-Petal Custard)
- Rose Wine and Violet Wine (Rosatum, Violatium)
- Salt-Fish Without the Salt-Fish
- Salt-Fish Without the Salt-Fish, Another Way
- Salted Sea Urchin, Another Way
- Sardine Prepared Thus
- Sardines (Sardas)
- Sauce for Birds (Another Way)
- Sauce for Boiled Dentex
- Sauce for Boiled Fish
- Sauce for Boiled Fish
- Sauce for Boiled Fish
- Sauce for Boiled Fish (Another Version)
- Sauce for Boiled Mackerel
- Sauce for Boiled Moray Eel
- Sauce for Boiled Moray Eel (Another Version)
- Sauce for Boiled Moray Eel (Third Version)
- Sauce for Boiled Scorpionfish
- Sauce for Boiled Tuna
- Sauce for Boiled Veal
- Sauce for Boiled Wild Boar
- Sauce for Broadhorn Deer (and All Game)
- Sauce for Chicken Forcemeats
- Sauce for Eel
- Sauce for Eel (Another Version)
- Sauce for Garfish (Cornuta)
- Sauce for Gilthead Bream
- Sauce for Grilled Young Tuna (Cordula)
- Sauce for Lobster (and Capers)
- Sauce for Partridge (Ius in Perdices)
- Sauce for Perch
- Sauce for Rank Game Birds of Every Kind
- Sauce for Roast Roe Deer
- Sauce for Roasted Conger Eel
- Sauce for Roasted Dentex
- Sauce for Roasted Fish
- Sauce for Roasted Gilthead Bream
- Sauce for Roasted Moray Eel
- Sauce for Roasted Moray Eel (Another Version)
- Sauce for Roasted Moray Eel (Third Version)
- Sauce for Roasted Red Mullet
- Sauce for Roasted Red Mullet (Another Version)
- Sauce for Roasted Young Tuna (Pelamys)
- Sauce for Roe Deer
- Sauce for Rubellio (Red Fish)
- Sauce for Salted Catfish, Young Tuna and Tuna
- Sauce for Salted Mullet
- Sauce for Salted Mullet, Another Way
- Sauce for Salted Red Mullet
- Sauce for Sardine
- Sauce for Sardine, Another
- Sauce for Tuna
- Sauce for Various Birds
- Sauce for Venison
- Sauce for Venison
- Sausages with Egg and Brains
- Scorpion-Fish with Turnips
- Scraped Cucumbers
- Scraped Cucumbers, Another Way
- Sea Urchin, Another Way
- Sea Urchin, Another Way
- Seafood Forcemeats
- Seafood Minutal (Marine Fricassee)
- Seasoned Hare, Another Way
- Seasoning for Venison
- Shoulder Ham with Must-Cakes
- Simple Lamb
- Small Casserole (Caccabina)
- Small-Fish (Anchovy) Patina
- Snails (Roasted)
- Snails Fattened on Milk
- Snails, Another Way (Fattened on Wheaten Milk)
- So Every Green Vegetable Stays Emerald
- Sole Patina
- Sole Patina with Eggs
- Sow's Udder
- Sphondyli in Cumin Dressing
- Sphondyli Made into Forcemeat (Isicia)
- Sphondyli, Braised or Roasted
- Sphondyli, Par-Hardened and Colored
- Spiced Dressing for Roast (I)
- Spiced Dressing for Roast (II)
- Spiced Salts for Many Uses (Sales Conditi)
- Spiced Wine Marvel (Conditum Paradoxum)
- Spiny Lobster and Prawn
- Sponge Eggs with Milk (Honey Pancake)
- Squid Forcemeat
- Squid in a Patina (Baked Dish)
- Starch-Thickened Forcemeats from the Cauldron
- Stewed Kid or Lamb
- Stuffed (Layered) Peas with White Sauce
- Stuffed Chicken
- Stuffed Cuttlefish
- Stuffed Forcemeats
- Stuffed Gourds Appetizer
- Stuffed Hare
- Stuffed Hare
- Stuffed Lungs, Another Way
- Stuffed Lungs, Boiled and Sauced
- Stuffed Pig's Stomach
- Stuffed Sardine
- Stuffed Sow's Udder
- Stuffed Squid
- Stuffed Suckling Pig, Two Ways
- Stuffed Wild-Boar Ham, Terentine Style
- Suckling Pig Cooked in a Bronze Pot
- Suckling Pig Cooked in Bronze
- Suckling Pig in Broth (Iuscellatum)
- Suckling Pig in Fish-Sauce
- Suckling Pig in Sharp Broth (Oxyzomum)
- Suckling Pig in That Sauce
- Suckling Pig Sprinkled with Thyme
- Suckling Pig with Coriander
- Suckling Pig with Laser (Asafoetida)
- Suckling Pig, Another Way
- Suckling Pig, Celsus' Style
- Suckling Pig, Flaccus' Style
- Suckling Pig, Frontinus' Style
- Suckling Pig, Trajan's Style
- Suckling Pig, Vitellius' Style
- Sweet Milk Porridge (with Honey and Must-Cakes)
- Sweet Minutal with Citron
- Sweets, Another Way (Fried Bread in Honey)
- Sweets, Another Way (Fried Semolina Squares)
- Sweets, Another Way (Milk and Pastry Custard)
- Sweets, Another Way (Nut and Groat Confection)
- Sweets, Another Way (Soaked Must-Cakes in Honey)
- Terentine Minutal
- Testing Whether Honey Has Spoiled
- Thrushes Hapantamynos (Stuffed Thrushes)
- Tiropatina (Milk-and-Honey Custard)
- To Keep Soft Greens from Drying Out
- To Make Leeks Tender
- Truffles
- Truffles, Another Way (Boiled with Leek)
- Truffles, Another Way (Herb Sauce)
- Truffles, Another Way (Mint and Rue)
- Truffles, Another Way (with Optional Caul Wrap)
- Truffles, Another Way (with Silphium)
- Turning Dark Wine White
- Turnips or Navews
- Turnips or Navews, Another Way
- Turnover Patina in Place of a Sweet
- Turtledoves
- Tyrotarichum Pan-Dish (Salt-Fish and Cheese)
- Varro's Beets, Another Way
- Veal or Beef with Leeks, Quinces, Onions, or Taro
- Vegetable Appetizer
- Versatile Appetizer (Turned-Out Mould)
- Vitellian Peas or Beans
- Vitellian Peas or Beans (with Mallow Flowers)
- White Sauce for a Boiled Bird
- White Sauce for Boiled Goose
- White Sauce for Boiled Meat
- White Sauce for Boiled Meat (Variant)
- White Sauce for Meat Slices
- White Sauce for Meat Slices (Variant)
- White Sauce for Meat Slices with Nuts
- White Sauce for Roast Hare
- Wild Boar Boiled in Seawater
- Wild Boar in Myrtle-Berry Sauce
- Wild Boar, Dressed and Roasted
- Wild Country Herbs
- Wine-and-Garum Sauce for Liver
- Wine-and-Garum Sauce for Truffles (Oenogarum)
- Zomoteganon (Fish Braised in a Pan)