Видео 195
Просмотров 233 666

Sour cherry preserve according to Nostradamus

1:37

Aliter Salacaccabia: Ancient Roman Gazpacho

2:19

Fried cactus

2:28

19th century "Gumbo Filit A La Creole"

2:43

Medieval eggplant shakshouka

1:44

Ancient Roman plum BBQ sauce

1:27

An Ancient Roman concoction to make salad more digestible

In this ancient recipe from the Apicius collection, for a change, we get precise measurements. I have scaled them down a bit for household use. Note that the spices need to infuse for one week. You can use the potion as a salad sauce.
You need: 2 units grated ginger, 1 unit rue, 1 date, 0.5 unit ground pepper, 1 unit honey, 8 units ground cumin, wine vinegar, garum fish sauce (or alternatively soy sauce)
Find more recipes on my RUclips channel Ursula's Historical Recipes or in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) , "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Rec...

Видео

Sour cherry preserve according to Nostradamus

1:37

Sour cherry preserve according to Nostradamus

Просмотров 160День назад

A jam recipe by Nostradamus? Really? Yes, indeed. While famous for his divination verses, the 16th century pharmacist and fortune teller also published a book on cosmetics and fruit preserves (Traité des fardements et confitures). Today I am going to prepare a sour cherry (amarena) preserve according to Nostradamus. He concludes that "a sick person takes just a single one, it will be to him lik...

Aliter Salacaccabia: Ancient Roman Gazpacho

2:19

Aliter Salacaccabia: Ancient Roman Gazpacho

Просмотров 47714 дней назад

This refreshing and very tasty summer soup from the Apicius recipe collection is, pretty much like the Spanish Gazpacho, based on bread soaked in water, vinegar and olive oil and spiced with a kind of herb pesto. The dish is served cold. What exactly is the Alexandrinian bread asked for in the recipe is not entirely clear, but it seems to have been spiced with cumin. Lacking cumin bread, you ca...

2:28

Fried cactus

Просмотров 37521 день назад

A cactus is basically nothing else than a heavily armed cucumber. Not only the fruits (prickly pears), but also the pads of the opuntia cactus, omnipresent here in Puglia, are edible: raw as a salad, fried or boiled. Originating in Central America, notably Mexico, where they are called nopal, the drought resistant opuntia cacti have found their way into the Mediterranean since the 16th century ...

2:43

19th century "Gumbo Filit A La Creole"

Просмотров 41528 дней назад

One of the first written descriptions of gumbo can be found in the 1879 cookbook "Housekeeping in Old Virginia" by Marion Cabell Tyree, for which she claimed to have interviewed 250 women. The preparation differs in several points from most modern gumbo recipes. "Gumbo Filit A La Creole" is based on a roux, uses chicken, oysters and spices, but, most notably, no okra. It's not easy to get filé ...

1:44

Medieval eggplant shakshouka

Просмотров 225Месяц назад

In this medieval Arabo-Andalusian recipe, eggs are cooked in mushed eggplants, just like shakshouka, but before the arrival of tomatoes in the Old World. The soy sauce serves as a replacement for murri, a medieval Middle Eastern fermented barley sauce that is not in use any more. Pregnant women should abstain from the use of rue (Ruta graveolens). You need: 1 eggplant, 3 TBSP mild vinegar, 1 TB...

1:27

Ancient Roman plum BBQ sauce

Просмотров 173Месяц назад

Apicius intended this sweet-and-sour BBQ sauce with lots of herbs for roast mountain sheep, but it will go well with other grilled meats as well. It is, in fact, really, really tasty and an enrichment for any barbecue. You need: pepper, lovage, cumin, dry mint, thyme, asafetida, wine, soaked dry prunes, honey, fish sauce (garum or colatura di alici, alternatively Thai or Vietnamese fish sauce),...

2:18

BBQed pork belly from Ancient Rome

Просмотров 186Месяц назад

The original recipe grills a whole sow's belly or udder, I scaled it down to individual portions made out of pork belly slices. The meat is parboiled before being grilled, a common feature in historical recipes. It is served with a kind of barbecue sauce made from sweet wine, pepper, and garum fish sauce. The same dish can be prepared with sow's udder. You need: pork belly, salt, black or long ...

Stinging nettle omelette from Ancient Rome

1:43

Stinging nettle omelette from Ancient Rome

Просмотров 221Месяц назад

"PATINA DE URTICA" is the Latin name of this frittata made with stinging nettles. Nettles will stop stinging once cooked. You need: stinging nettles, black or long pepper, garum fish sauce*, olive oil, eggs *You can use Asian fish sauce or, if you prefer, soy sauce. I use the Italian colatura di alici which is practically the same thing as garum. Find more recipes in my cookbooks "GARUM: Recipe...

2 ancient Roman egg dishes with anchovies

2:28

2 ancient Roman egg dishes with anchovies

Просмотров 2092 месяца назад

There are two egg-and-anchovy recipes in the Apicius collection. One of its dishes, steamed egg, has been misread as "anchovies without anchovies". The recipe clearly states the use of the fish (it says anchovies or similar fish), so it might be a typo of the copyist writing SINE instead of SIVE. The steamed egg recipe ends with the words "Your friends will never guess what they are eating!", w...

Quick recipe: "Hunger Crusher" from the 15th century

1:00

Quick recipe: "Hunger Crusher" from the 15th century

Просмотров 6232 месяца назад

This easy recipe called Hunger Crusher ("Matta fame") is from the 15th century Neapolitan Recipe Collection (now in the Pierpont Morgan Library), attributed to Maestro Martino of Como. It basically consists of scrambled eggs with ham, onions, herbs and spices. You need: eggs, raw ham or bacon, onion, marjoram, parsley, black pepper, nutmeg, saffron You can find more recipes in my cookbooks "GAR...

Homemade eggplant sausages from medieval Andalusia

2:43

Homemade eggplant sausages from medieval Andalusia

Просмотров 5222 месяца назад

These medieval merguez sausages are made from eggplants and animal fat, preferably from lamb or sheep. Eggplants, originating in Asia, were introduced to Andalusia and Southern Italy by Arabs during the Middle Ages, where they only very slowly found their way into people's diets. The soy sauce in the recipe is a replacement of the medieval murri sauce, which was usually barley-based and is not ...

2:33

Basynias: Ancient Greek sweet ravioli

Просмотров 4572 месяца назад

Basynias is kind of an ancient Greek honey dumpling mentioned by Athenaeus, quoting Semos of Delos (who lived around 200 BCE): "on the island of Hekate, the people of Delos made offerings of basyniai, as they are called. They are made of a dough of wheat flour boiled with honey, to which are added pomegranate seeds, a dried fig and three nuts.” There is, of course, room for interpretation. From...

1:52

Ottoman kebab in parchment

Просмотров 5193 месяца назад

Kağıt Kebabı (Kebab in Paper) is a recipe according to Mahmud Nedim bin Tosun, a Turkish cookbook author, from 1898. The paper, kağıt, that it refers to, is a thick paper that was used in Ottoman offices. Baking paper is a perfect alternative. You need: lamb ribs or meat from breast or leg, onions, salt, pepper, allspice, dried basil, a sheet of baking parchment and string to tie it. You can fi...

An ancient Roman recipe for roast flamingo

2:43

An ancient Roman recipe for roast flamingo

Просмотров 6593 месяца назад

Apicius' recipe collection "De re coquinaria" proposes this preparation for flamingo and adds that it also goes well with parrot. I am preparing it with duck but it will work as well with chicken. The fowl is, like in many historical fowl recipes, parboiled before roasting it, a procedure that guarantees that the meat is completely cooked, doesn't get dry yet still roasted crunchy. It's a fanta...