At the end of the fourth century an unknown author completed an extensive collection of recipes, afterwards traditionally attributed to the legendary gourmet Apicius. Maybe some of the recipes indeed survive from one of his unfortunately lost works. Anyway, this cookbook, with the addition of other recipes scattered about in classical litterature, give us a unique chance to get into contact with the authentic tastes of Roman cuisine.
Below I will give a selection of these recipes, with some instructions for preparation in your own kitchen. They are definitely worth trying. If you encounter any problems, feel free to mail me:

info(at)apiciana(punt)nl

Apicius, De re coquinaria

Liber I Epimeles

32. Cuminatum in ostrea et conchylia

Cumin sauce for oysters and other shell-fish

41. Moretaria

Ingredients for the moretum

 

Liber II Sarcoptes

II. hydrogarum et apothermum et amulatum

58. Apothermum sic facies

Apothermum is made like this

 

Liber III Cepuros

105. Aliter holus molle ex foliis lactucarum et cepam

Another recipe for cooked lettuce and onions

XXI. caroetae

122. Caroetae frictae

Fried carrots

Liber IV Pandecter

II. patinae piscium, holerum, pomorum

129. Aliter patina versatilis

Another turnover dish

161. Patina de persicis

A dish of peaches

 

Liber V Ospreon

 

VI. fabaciae virides et Baianae

203. Fabaciae virides

Broad beans

 

Liber VI Aeropetes

 

IV. in palumbis, columbis

221. In assis

Sauce for roasted pigeons

247. Pullus Vardanus

Chicken Vardanus

 

Liber VII Polyteles

 

XI. dulcia domestica et melcae

296. Dulcia domestica

Home-made sweets

329. In ovis hapalis

Sauce for soft-boiled eggs

 

 

Liber VIII Tetrapus

 

V. bubula sive vitulina

353. Vitellina fricta

Fried veal

VI. in haedo et agno

358. Aliter haedinam sive agninam excaldatam

Another recipe for stewed goat or lamb

364. Haedum sive agnum Tarpeianum

Goat or lamb in the manner of Tarpeius

 

Liber IX Thalassa

 

Liber X Halieus

 

I. in piscibus diversis

435. Ius in pisce elixo

Sauce for boiled fish

 

Cato, De Agricultura

15. Epityrum album nigrum variumque sic facito

Epityrum of green, black or varicoloured olives is made like this

Appendix Vergiliana

1. Moretum