Culinary Pathways Through Time

Culinary pathways through time — public-domain heritage recipes traced across eras on Foodymology.

• Making Bad Honey Good — Apicius, 400
• Hare, Passienus' Style — Apicius, 400
• Suckling Pig Sprinkled with Thyme — Apicius, 400
• Another Forcemeat with Brains — Apicius, 400
• Turnips or Navews — Apicius, 400
• Forcemeat of Sea-Spondyls — Apicius, 400
• Anchovy Patina Without Anchovy (Mock Fish) — Apicius, 400
• Moray, Eel, or Mullet in Sauce — Apicius, 400
• Another Sauce for the Same Hare — Apicius, 400
• Keeping Fresh Figs, Apples, Plums, Pears, Cherries — Apicius, 400
• Milk Patina (Elaborate Layered Dish) — Apicius, 400
• Sphondyli, Par-Hardened and Colored — Apicius, 400
• Alexandrian Sauce for Roasted Fish (Second Version) — Apicius, 400
• Sauce for Boiled Moray Eel — Apicius, 400
• Herb Relish (Moretaria) — Apicius, 400
• Everyday Patina (Brain Custard) — Apicius, 400
• Apician Meat Morsels — Apicius, 400
• Sauce for Rubellio (Red Fish) — Apicius, 400
• Farnei Mushrooms — Apicius, 400
• Flamingo — Apicius, 400
• Boiled Chicken with Boiled Gourds — Apicius, 400
• Making Salted Meat Sweet (Desalting) — Apicius, 400
• Leeks, Another Way (Embers) — Apicius, 400
• Herb Sauce for Fried Fish (Ius Diabotanon) — Apicius, 400
• Almond-and-Date Sauce for Meat Slices (Variant) — Apicius, 400
• Boiled Beets, Another Way — Apicius, 400
• Sauce for Roasted Fish — Apicius, 400
• Suckling Pig, Flaccus' Style — Apicius, 400
• Another Sausage with Leek and Egg — Apicius, 400
• Fish Baked Sealed with Plaster — Apicius, 400
• Sphondyli Made into Forcemeat (Isicia) — Apicius, 400
• Gourds with Chicken — Apicius, 400
• Conchicla of Plain Peas — Apicius, 400
• Boiled Chicken with Raw Sauce — Apicius, 400
• Small-Fish (Anchovy) Patina — Apicius, 400
• Barren Sow's Womb (Four Dressings) — Apicius, 400
• Lucanian Sausages — Apicius, 400
• Sauce for Boiled Moray Eel (Third Version) — Apicius, 400
• Kid or Lamb, Tarpeian Style — Apicius, 400
• Mock Liburnian Oil (Oleum Liburnicum) — Apicius, 400
• Truffles, Another Way (with Silphium) — Apicius, 400
• Veal or Beef with Leeks, Quinces, Onions, or Taro — Apicius, 400
• Chicken Frontonianus — Apicius, 400
• Roast with Salt and Honey — Apicius, 400
• Sweet Minutal with Citron — Apicius, 400
• Fried Anchovy Patina — Apicius, 400
• Nettles — Apicius, 400
• Puree of Alexanders — Apicius, 400
• Seafood Minutal (Marine Fricassee) — Apicius, 400
• Another Sauce for Roe Deer — Apicius, 400
• Stuffed Chicken — Apicius, 400
• Fried, Ground Gourds — Apicius, 400
• Keeping Fried Fish — Apicius, 400
• Asparagus — Apicius, 400
• Alexandrian Sauce for Roasted Fish (Third Version) — Apicius, 400
• Sauce for Tuna — Apicius, 400
• Cabbage Shoots, Ground with Herbs — Apicius, 400
• Forcemeat Sausage Rings — Apicius, 400
• Sauce for Boiled Fish — Apicius, 400
• Sauce for Birds (Another Way) — Apicius, 400
• Preserving Quinces — Apicius, 400
• Sauce for Boiled Fish — Apicius, 400
• Spiced Dressing for Roast (I) — Apicius, 400
• Minutal with Apricots — Apicius, 400
• Pigeons and Doves (Another Way) — Apicius, 400
• Indian-Style Peas (with Cuttlefish) — Apicius, 400
• Boiled Crane or Duck (Another Way) — Apicius, 400
• Green Sauce for Birds — Apicius, 400
• Hot Boiled Goose in Cold Apician Sauce — Apicius, 400
• Partridge, Francolin and Turtledove — Apicius, 400
• Green Beans and Baian Beans (Four Ways) — Apicius, 400
• All-Purpose Sauce for Boiled Meat — Apicius, 400
• How to Make Womb Taste Roasted — Apicius, 400
• Boletus Mushrooms, Another Way — Apicius, 400
• Sphondyli, Braised or Roasted — Apicius, 400
• Cabbage Shoots with Green Olives — Apicius, 400
• Fried Sphondyli (Garden Stalks) — Apicius, 400
• Stuffed Sow's Udder — Apicius, 400
• Keeping Apples and Pomegranates — Apicius, 400
• How to Make Stomach Taste Roasted — Apicius, 400
• Apician Patina (Layered Meat, Fish and Pastry) — Apicius, 400
• Egg-Yolk Sauce for Meat Slices — Apicius, 400
• Patina of Small Fish and Brains — Apicius, 400
• Raw Dill Sauce for Boiled Meat — Apicius, 400
• Stuffed Wild-Boar Ham, Terentine Style — Apicius, 400
• Keeping Mulberries — Apicius, 400
• Boiled Ostrich — Apicius, 400
• Laser Chicken — Apicius, 400
• Another Pourable Patina (Alexanders and Brains) — Apicius, 400
• Salted Sea Urchin, Another Way — Apicius, 400
• For Oysters — Apicius, 400
• Patina of Peaches — Apicius, 400
• Boiled Sphondyli in Starch Sauce — Apicius, 400
• Dry Pan-Dish: Porpoise Forcemeat Balls — Apicius, 400
• Chicken in Sharp Broth — Apicius, 400
• Forcemeats in Hydrogarum — Apicius, 400
• Sea Urchin, Another Way — Apicius, 400
• Celery Puree — Apicius, 400
• Sweets, Another Way (Milk and Pastry Custard) — Apicius, 400
• Roman Wormwood Wine (Apsinthium Romanum) — Apicius, 400
• Julian Porridge (Emmer Groats with Brains and Meat) — Apicius, 400
• Homemade Sweets (Stuffed Dates) — Apicius, 400
• Patina of Dentex, Gilthead Bream and Mullet — Apicius, 400
• Minutal of Hare's Liver and Lungs — Apicius, 400
• Sauce for Grilled Young Tuna (Cordula) — Apicius, 400
• Sphondyli in Cumin Dressing — Apicius, 400
• Boiled Chicken in Its Own Juice — Apicius, 400
• Stuffed Pig's Stomach — Apicius, 400
• Blood Sausage (Botellus) — Apicius, 400
• To Keep Soft Greens from Drying Out — Apicius, 400
• Sauce for Boiled Fish — Apicius, 400
• Myrtle-Berry Dressing for Roast — Apicius, 400
• Preserving Turnips — Apicius, 400
• For Boiled Lobster — Apicius, 400
• Fish Patina (Seasoning) — Apicius, 400
• Elderberry Patina, Hot or Cold — Apicius, 400
• Ofellae with Laser (Asafoetida) — Apicius, 400
• Boned and Stuffed Kid or Lamb (Piped Style) — Apicius, 400
• Sauce for Roasted Conger Eel — Apicius, 400
• Sauce for Lobster (and Capers) — Apicius, 400
• Varro's Beets, Another Way — Apicius, 400
• Another Dish for the Stomach (Beet Greens) — Apicius, 400
• Sauce for Boiled Moray Eel (Another Version) — Apicius, 400
• Sauce for Boiled Fish (Another Version) — Apicius, 400
• So Every Green Vegetable Stays Emerald — Apicius, 400
• Gourds, Alexandrian Style — Apicius, 400
• How to Make Barley Tisane (Barley Soup) — Apicius, 400
• Truffles, Another Way (with Optional Caul Wrap) — Apicius, 400
• Sauce for Boiled Dentex — Apicius, 400
• Sauce for Roasted Red Mullet — Apicius, 400
• Sauce for Perch — Apicius, 400
• Crane, Duck or Chicken (with Damson Sauce) — Apicius, 400
• Patina of Sorb-Apples, Hot and Cold — Apicius, 400
• Fish in a Wine-Pan Sauce, from Raw (Oenoteganon) — Apicius, 400
• Commodian Conchicla — Apicius, 400
• Spiny Lobster and Prawn — Apicius, 400
• Ofellae Another Way — Apicius, 400
• Suckling Pig Cooked in Bronze — Apicius, 400
• Roast Flamingo (Another Way) — Apicius, 400
• Spiced Dressing for Roast (II) — Apicius, 400
• Peas or Beans, Another Way (with Parthian Laser) — Apicius, 400
• Crane or Duck — Apicius, 400
• Roast Kid or Lamb — Apicius, 400
• Another Hot Sauce for Roast Venison — Apicius, 400
• Sauce for Rank Game Birds of Every Kind — Apicius, 400
• Boiled Pigeons and Doves (Another Way) — Apicius, 400
• Crane or Duck with Turnips — Apicius, 400
• White Sauce for Boiled Meat — Apicius, 400
• Pork Rind, Cutlets, Small Ribs and Trotters — Apicius, 400
• Boiled Crane or Duck (Another Way) — Apicius, 400
• Keeping Meat Fresh Without Salt — Apicius, 400
• Roast Pigeons and Doves — Apicius, 400
• Pan-Fried Meat Morsels (Two Ways) — Apicius, 400
• Dove or Wood Pigeon in Laser Sauce — Apicius, 400
• Chicken in White Broth — Apicius, 400
• Mallows — Apicius, 400
• Cardoons — Apicius, 400
• Beets, Bundled — Apicius, 400
• Egg-and-Leek Sauce for Meat Slices — Apicius, 400
• Salt-Fish Without the Salt-Fish, Another Way — Apicius, 400
• Rose Patina (Rose-Petal Custard) — Apicius, 400
• Another Cold Asparagus Patina (with Figpeckers) — Apicius, 400
• Starch-Thickened Forcemeats from the Cauldron — Apicius, 400
• Chicken Vardanus (in White Sauce) — Apicius, 400
• Turnover Patina in Place of a Sweet — Apicius, 400
• Almond-and-Date Sauce for Meat Slices — Apicius, 400
• Snails Fattened on Milk — Apicius, 400
• Sole Patina — Apicius, 400
• White Sauce for Meat Slices (Variant) — Apicius, 400
• Lucretian Pan-Dish (Onions and Salt-Fish) — Apicius, 400
• White Sauce for Boiled Meat (Variant) — Apicius, 400
• Forcemeat of Shrimp or Large Prawns — Apicius, 400
• White Sauce for Meat Slices — Apicius, 400
• Keeping Honey Sweets — Apicius, 400
• Puree of Lettuce Leaves with Onions — Apicius, 400
• Sauce for Sardine, Another — Apicius, 400
• Peas, Another Way (Cold) — Apicius, 400
• Sauce for Various Birds — Apicius, 400
• For Lobster, Another Way — Apicius, 400
• Seasoned Hare, Another Way — Apicius, 400
• Patina of Little Fish — Apicius, 400
• Boiled Lobster with Cumin Sauce — Apicius, 400
• For Octopus — Apicius, 400
• Squid in a Patina (Baked Dish) — Apicius, 400
• Cuttlefish, Another Way — Apicius, 400
• For Mussels — Apicius, 400
• Sauce for Salted Red Mullet — Apicius, 400
• Gourds Boiled Then Fried — Apicius, 400
• In Place of Salt-Fish, Another Way — Apicius, 400
• Tyrotarichum Pan-Dish (Salt-Fish and Cheese) — Apicius, 400
• Minutal of Roses — Apicius, 400
• Fried Gourds — Apicius, 400
• Hare in its Own Juice — Apicius, 400
• Patina of Pears — Apicius, 400
• Everlasting Honey-Wine for the Traveler (Conditum Melizomum) — Apicius, 400
• Testing Whether Honey Has Spoiled — Apicius, 400
• Keeping Green Olives to Make Oil Any Time — Apicius, 400
• Patina of Nettles, Hot and Cold — Apicius, 400
• Turning Dark Wine White — Apicius, 400
• Kid or Lamb Rubbed Raw and Baked — Apicius, 400
• For Colocasia (Taro Root) — Apicius, 400
• Emmer Groats or Barley Broth (Tisana) — Apicius, 400
• Vitellian Peas or Beans (with Mallow Flowers) — Apicius, 400
• Sauce for Boiled Veal — Apicius, 400
• Another Patina (Lettuce-Stalk Custard) — Apicius, 400
• Plain Forcemeat Broth — Apicius, 400
• Peas or Beans, Another Way — Apicius, 400
• Suckling Pig Cooked in a Bronze Pot — Apicius, 400
• Roast Suckling Pig — Apicius, 400
• Partridge — Apicius, 400
• Sauce for Salted Mullet, Another Way — Apicius, 400
• Stuffed (Layered) Peas with White Sauce — Apicius, 400
• Salt-Fish Without the Salt-Fish — Apicius, 400
• Cucumbers, Another Way — Apicius, 400
• Sauce for Chicken Forcemeats — Apicius, 400
• Vegetable Appetizer — Apicius, 400
• Vitellian Peas or Beans — Apicius, 400
• Patina of Small Fish (Lagitae) — Apicius, 400
• Dill Chicken — Apicius, 400
• Sausages with Egg and Brains — Apicius, 400
• Another Starch Sauce with Chicken — Apicius, 400
• Scraped Cucumbers, Another Way — Apicius, 400
• Date Sauce for Boiled Meat — Apicius, 400
• Citron — Apicius, 400
• Melons and Gourd-Melons — Apicius, 400
• Endive — Apicius, 400
• Cumin Sauce for Oysters and Shellfish (Cuminatum) — Apicius, 400
• Hypotrimma (Rich Pounded Relish) — Apicius, 400
• Preserving Grapes — Apicius, 400
• Lettuce — Apicius, 400
• Gourd Appetizer — Apicius, 400
• Caul-Wrapped Liver Forcemeats — Apicius, 400
• Keeping Vegetables/Greens — Apicius, 400
• Another Cattabia (Cold Alexandrian-Bread Salad) — Apicius, 400
• Sauce for Boiled Mackerel — Apicius, 400
• Suckling Pig, Celsus' Style — Apicius, 400
• Stuffed Forcemeats — Apicius, 400
• Hare Sprinkled with Dry Pepper — Apicius, 400
• Peacock Forcemeats — Apicius, 400
• Boiled Gourds, Simply — Apicius, 400
• Boiled Cabbage Shoots in a Pan — Apicius, 400
• Another Sausage with Spelt and Meat — Apicius, 400
• To Make Leeks Tender — Apicius, 400
• Scraped Cucumbers — Apicius, 400
• Leeks with Beans — Apicius, 400
• Gourds in Taro-Style Sauce — Apicius, 400
• Cabbage Sprouts — Apicius, 400
• Another for the Stomach (Celery and Leeks) — Apicius, 400
• Leeks, Another Way — Apicius, 400
• Suckling Pig, Vitellius' Style — Apicius, 400
• Fried Fish of Any Kind — Apicius, 400
• Stuffed Suckling Pig, Two Ways — Apicius, 400
• Kid or Lamb, Parthian Style — Apicius, 400
• Suckling Pig with Laser (Asafoetida) — Apicius, 400
• Bay-Laurel Suckling Pig — Apicius, 400
• Fish in a Wine-Pan Sauce (Oenoteganon) — Apicius, 400
• Sauce for Boiled Scorpionfish — Apicius, 400
• Ham Cooked with Figs — Apicius, 400
• Sauce for Roasted Dentex — Apicius, 400
• Sauce for Garfish (Cornuta) — Apicius, 400
• Roasted Fish — Apicius, 400
• Simple Lamb — Apicius, 400
• Kid with Laser (Asafoetida) — Apicius, 400
• Sardines (Sardas) — Apicius, 400
• Sauce for Gilthead Bream — Apicius, 400
• Sauce for Roasted Red Mullet (Another Version) — Apicius, 400
• Thrushes Hapantamynos (Stuffed Thrushes) — Apicius, 400
• Turtledoves — Apicius, 400
• Sauce for Roasted Young Tuna (Pelamys) — Apicius, 400
• Sauce for Roasted Gilthead Bream — Apicius, 400
• Suckling Pig in That Sauce — Apicius, 400
• Sauce for Roasted Moray Eel (Another Version) — Apicius, 400
• Sauce for Eel — Apicius, 400
• Sauce for Roasted Moray Eel — Apicius, 400
• Ofellae in Garum (Pan-Fried Pork Pieces) — Apicius, 400
• Sauce for Eel (Another Version) — Apicius, 400
• Suckling Pig with Coriander — Apicius, 400
• Roasted Ofellae (Pork Pieces in Oenogarum) — Apicius, 400
• Scorpion-Fish with Turnips — Apicius, 400
• Bulbs (Hyacinth Bulbs) — Apicius, 400
• Stuffed Lungs, Boiled and Sauced — Apicius, 400
• Conchicla, Another Way (with Chicken) — Apicius, 400
• Red Mullet with Dill — Apicius, 400
• Stuffed Squid — Apicius, 400
• Red Mullet Another Way — Apicius, 400
• Sauce for Partridge (Ius in Perdices) — Apicius, 400
• Sweets, Another Way (Soaked Must-Cakes in Honey) — Apicius, 400
• Cooking of Bacon — Apicius, 400
• Sole Patina with Eggs — Apicius, 400
• Fried Bulbs, Another Way — Apicius, 400
• Chicken or Suckling Pig in Conchicla Style (Pea-Stuffed) — Apicius, 400
• Suckling Pig in Sharp Broth (Oxyzomum) — Apicius, 400
• Dipping Sauce for Roast Venison — Apicius, 400
• For Farnei Mushrooms (Simple Dressing) — Apicius, 400
• Farnei Mushrooms, Another Way — Apicius, 400
• Sweets, Another Way (Nut and Groat Confection) — Apicius, 400
• Suckling Pig in Broth (Iuscellatum) — Apicius, 400
• Truffles — Apicius, 400
• Kid or Lamb Livers — Apicius, 400
• Turnips or Navews, Another Way — Apicius, 400
• Shoulder Ham with Must-Cakes — Apicius, 400
• Roast Collar (Neck Cut) — Apicius, 400
• White Sauce for Boiled Goose — Apicius, 400
• Stuffed Lungs, Another Way — Apicius, 400
• Sweets, Another Way (Fried Bread in Honey) — Apicius, 400
• Roast Kidneys — Apicius, 400
• Boiled Chicken with Boiled Taro — Apicius, 400
• Ostian Meat Morsels — Apicius, 400
• Boned and Stuffed Kid or Lamb, Another Way — Apicius, 400
• Meat Morsels, Wild-Boar Style — Apicius, 400
• Wild Boar Boiled in Seawater — Apicius, 400
• Sauce for Roe Deer — Apicius, 400
• Caul-Wrapped Grilled Liver — Apicius, 400
• White Sauce for a Boiled Bird — Apicius, 400
• Allec Sauce for Boiled Meat — Apicius, 400
• Boletus Mushrooms — Apicius, 400
• Cabbage Shoots with Emmer Grits — Apicius, 400
• Bird Boiled with Olives in the Belly — Apicius, 400
• Numidian Chicken — Apicius, 400
• Chicken with Pastry-Sheets and Milk — Apicius, 400
• Sauce for Broadhorn Deer (and All Game) — Apicius, 400
• Seasoning for Venison — Apicius, 400
• Wine-and-Garum Sauce for Liver — Apicius, 400
• Braised Chicken — Apicius, 400
• Gourd Patina — Apicius, 400
• Another Turnover Patina (Nut and Honey) — Apicius, 400
• Another Cold Sauce for Boiled Wild Boar — Apicius, 400
• Another Asparagus Patina (from the Trimmings) — Apicius, 400
• Patina of Country Greens (Bryony, Mustard, Cucumber or Cabbage Sprouts) — Apicius, 400
• Radishes — Apicius, 400
• Truffles, Another Way (Mint and Rue) — Apicius, 400
• Dry Spice Sauce for All Game, Boiled or Roasted — Apicius, 400
• Sauce for Boiled Wild Boar — Apicius, 400
• Fried Meat Morsels in Four-Part Sauce — Apicius, 400
• Sponge Eggs with Milk (Honey Pancake) — Apicius, 400
• Truffles, Another Way (Boiled with Leek) — Apicius, 400
• Alexanders Pan-Dish — Apicius, 400
• Zomoteganon (Fish Braised in a Pan) — Apicius, 400
• Red Mullet Patina in Place of Salt-Fish — Apicius, 400
• Sweets, Another Way (Fried Semolina Squares) — Apicius, 400
• Fish Patina (with Shallots) — Apicius, 400
• Fish Patina in Place of Salt-Fish — Apicius, 400
• Melca (Soured Milk) — Apicius, 400
• Garden Suckling Pig — Apicius, 400
• Laser Sauce (Laseratum) — Apicius, 400
• Wild Boar, Dressed and Roasted — Apicius, 400
• Sauce for Venison — Apicius, 400
• Preserving Truffles — Apicius, 400
• Another Sauce for Wild Boar — Apicius, 400
• White Sauce for Meat Slices with Nuts — Apicius, 400
• For Sea Urchin — Apicius, 400
• Boiled Eggs — Apicius, 400
• Stuffed Sardine — Apicius, 400
• Versatile Appetizer (Turned-Out Mould) — Apicius, 400
• Bulbs, Another Way (Stewed with Date and Defrutum) — Apicius, 400
• Boletus Mushrooms, Another Way (Stalks in Pepper Sauce) — Apicius, 400
• Snails, Another Way (Fattened on Wheaten Milk) — Apicius, 400
• Barley Tisane, Barrica Style — Apicius, 400
• Wild Boar in Myrtle-Berry Sauce — Apicius, 400
• Stuffed Hare — Apicius, 400
• Lentils with Spondyli (Shellfish) — Apicius, 400
• Sauce for Salted Catfish, Young Tuna and Tuna — Apicius, 400
• Note on Seasoning Stewed Lamb versus Kid — Apicius, 400
• Sea Urchin, Another Way — Apicius, 400
• Sauce for Venison — Apicius, 400
• Suckling Pig, Trajan's Style — Apicius, 400
• Rose Wine and Violet Wine (Rosatum, Violatium) — Apicius, 400
• Cold Sauce for Boiled Wild Boar — Apicius, 400
• Stewed Kid or Lamb — Apicius, 400
• Hare Minutal from Blood, Liver and Lungs — Apicius, 400
• Truffles, Another Way (Herb Sauce) — Apicius, 400
• Boiled Hare, Another Way — Apicius, 400
• Hot Sauce for Roast Wild Boar — Apicius, 400
• Lobster, Another Way: Forcemeat (Isicia) from the Tail — Apicius, 400
• Another Sauce for Venison (Boiled then Roasted) — Apicius, 400
• Suckling Pig, Another Way — Apicius, 400
• Cold Sauce for Wild Sheep — Apicius, 400
• Keeping Cling Peaches — Apicius, 400
• For All Kinds of Shellfish — Apicius, 400
• Snails (Roasted) — Apicius, 400
• Lentils with Chestnuts — Apicius, 400
• Everyday Patina (Layered Udder, Fish and Chicken) — Apicius, 400
• Mock Turned-Out Peas — Apicius, 400
• How to Make Grilled Lobster — Apicius, 400
• Bay-Laurel Kid in Milk — Apicius, 400
• Cuttlefish Boiled from the Cauldron — Apicius, 400
• A Digestive Spiced Honey (So Lettuce Does No Harm) — Apicius, 400
• Oenogarum (Wine-and-Garum Sauce) for Fish — Apicius, 400
• Apician Minutal — Apicius, 400
• Lentils, Another Way — Apicius, 400
• For Salted Sea Urchin — Apicius, 400
• Fried Fish Another Way — Apicius, 400
• Hot Sauce for Wild Sheep — Apicius, 400
• Stuffed Gourds Appetizer — Apicius, 400
• Another Hot Sauce for Roast Wild Boar — Apicius, 400
• Patina of Sea Bass — Apicius, 400
• Suckling Pig, Frontinus' Style — Apicius, 400
• Sardine Prepared Thus — Apicius, 400
• Cold Sauce for Boiled Suckling Pig — Apicius, 400
• Sauce for Salted Mullet — Apicius, 400
• Apricot Appetizer — Apicius, 400
• Roast Kid or Lamb, Another Way — Apicius, 400
• Hot Sauce for Venison — Apicius, 400
• Patina of Quinces — Apicius, 400
• Dressing for a Milk-Fed Suckling Pig — Apicius, 400
• Sow's Udder — Apicius, 400
• Roast Crane or Duck — Apicius, 400
• Ham Baked in Honey Pastry — Apicius, 400
• Sauce for Roast Roe Deer — Apicius, 400
• Apothermum (Spelt and Nut Pudding) — Apicius, 400
• Hare Seasoning Sauce — Apicius, 400
• Porridge with Wine-Broth — Apicius, 400
• Terentine Minutal — Apicius, 400
• Digestive Sharp Sauce (Oxyporum) — Apicius, 400
• Correcting Liquamen (Fish Sauce) — Apicius, 400
• Matian Minutal (with Matian Apples) — Apicius, 400
• Apician Conchicla — Apicius, 400
• Keeping Oysters — Apicius, 400
• For Electric Ray (Torpedo Fish) — Apicius, 400
• Milk-Fed Suckling Pig, Boiled, Served Hot with an Apician Cold Raw Sauce — Apicius, 400
• Braised Hare — Apicius, 400
• Wild Country Herbs — Apicius, 400
• Fried Veal — Apicius, 400
• Stuffed Hare — Apicius, 400
• Alexandrian Sauce for Roasted Fish — Apicius, 400
• Keeping Citrons — Apicius, 400
• Tiropatina (Milk-and-Honey Custard) — Apicius, 400
• Milk-and-Pastry Porridge (over Lamb) — Apicius, 400
• Suckling Pig in Fish-Sauce — Apicius, 400
• Sauce for Sardine — Apicius, 400
• Spiced Wine Marvel (Conditum Paradoxum) — Apicius, 400
• Caul-Wrapped Meat Patties — Apicius, 400
• Parthian Chicken — Apicius, 400
• White Sauce for Roast Hare — Apicius, 400
• Conchicla with Beans — Apicius, 400
• Boiled Stuffed Suckling Pig — Apicius, 400
• Digestive Sour Fish-Sauce (Oxygarum Digestibile) — Apicius, 400
• Another Sauce for Boiled Veal — Apicius, 400
• Cabbage Shoots with Boiled Leeks — Apicius, 400
• Roast Suckling Pig with Honey Pastry (Tractomelinum) — Apicius, 400
• Preserving Cooked Pork or Beef Rind and Trotters — Apicius, 400
• Partridge (Preparation Note) — Apicius, 400
• For Boiled Electric Ray — Apicius, 400
• Peas — Apicius, 400
• Sweet Milk Porridge (with Honey and Must-Cakes) — Apicius, 400
• Forcemeat-Stuffed Sow's Wombs — Apicius, 400
• Hare Forcemeat — Apicius, 400
• Fish Poached with Coriander and Dill — Apicius, 400
• Making an Ounce of Laser Last (Asafoetida/Silphium) — Apicius, 400
• How to Stuff a Cooked Cuttlefish — Apicius, 400
• Another Starch Sauce — Apicius, 400
• Small Casserole (Caccabina) — Apicius, 400
• Barley Broth, Another Way (with Legumes and Greens) — Apicius, 400
• Garden Greens (Holisera) — Apicius, 400
• Sauce for Roasted Moray Eel (Third Version) — Apicius, 400
• Stuffed Cuttlefish — Apicius, 400
• Seafood Forcemeats — Apicius, 400
• Wine-and-Garum Sauce for Truffles (Oenogarum) — Apicius, 400
• Sauce for Boiled Tuna — Apicius, 400
• A Dish Good for the Stomach — Apicius, 400
• Another for Chicken — Apicius, 400
• Squid Forcemeat — Apicius, 400
• Chunks of Kid or Lamb with Cowpeas — Apicius, 400
• Molded Casserole (Caccabina Fusilis) — Apicius, 400
• Mudaqqaqāt Ḥāmiḍa (Sour Pounded-Meat Balls) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Sikbāj Tannūrī (Tandoor Sweet-and-Sour Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ṭabāhaja (Sour Fried-Then-Stewed Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māliḥ Maqlū Sādhij (Plain Fried Salt Fish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Būrāniyyat al-Qarʿ (Gourd Būrāniyya) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Khuḍayriyya (Green Fava-Bean Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ṭafshīl (Meat-and-Vegetable Tandoor Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak Mashwī (Grilled Stuffed Fish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Akāriʿ (Tandoor-Cooked Lamb Trotters) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Dīkbarīka (Vinegar-and-Murrī Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• ʿAdas Tannūrī (Tandoor Lentils with Meat and Chard) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bayḍ Maṭjan (Fried Eggs in Murrī) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bayḍ Maṣūṣ (Poached Eggs in Vinegar-Celery Sauce) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ibrāhīmiyya (Verjuice-and-Almond Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥammāḍiyya (Sour Citron Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Shīrāziyya (Meat with Shīrāz Curd) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maqlūba (Fried Pounded-Meat Patties with Sumac) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Tannūriyya (Tandoor Meat-and-Wheat Pot) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Sanbūsaj (Triangular Fried Meat Pastries — Samosa Ancestor) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Kurdiyya (Kurdish-Style Lamb) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maṭjan Nāshif (Dry Pan-Fried Kid) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Harīsat al-Aruzz (Rice Harīsa, a.k.a. al-ʿArsiyya) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Kabīs (Tandoor-Baked Meat, Wheat and Chickpea Pot) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Fālūdhajiyya (Fālūdhaj-Style Sweet Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mukaffan ("Shrouded" Filled Sweet) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mujazzaʿa (Chard-and-Milk Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Gourd Khabīṣ (Khabīṣ al-Qarʿ) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ruṭab Muʿassal (Honeyed Almond-Stuffed Fresh Dates) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ṭirrīkh Maḥsī (Ṭirrīkh in Vinegar-Sesame Sauce) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Shawābīr (Honey-Nut Semolina Confection Bars) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Qaliyyat al-Shiwāʾ (Fried Leftover Roast) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak Maqlū (Fried Stuffed Fish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥulwiyya (Sweet Meat Stew, also called Farḥāna) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Aqrāṣ Mukarrara (Repeatedly-Coated Fried Walnut Discs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Fākhtiyya (Ringdove-Colored Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Makhfiyya ('Hidden' Egg-Coated Meat Strips) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226