I finally made GARUM | Ancient Rome's favorite condiment
In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the history of Ancient Rome's favorite condiment.
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LINK TO COLATURA DI ALICI:
LINKS TO SOURCES**
The Roman Cookery Book by Elizabeth Rosenbaum:
Tasting Rome by Katie Parla and Kristina Gill:
Ferment by Holly Davis:
The rise and reorganization of the Pompeian salted fish industry - Steven Ellis:
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LINK TO Making A Cure for the Black Plague | Galen and the Four Humors:
GARUM
ORIGINAL RECIPE From The Geoponica
If you wish to use the garum at once - i.e. not expose it to the sun, but boil it - make it in the following manner: Take brine and test its strength by throwing an egg into it to see if it floats; if it sinks it does not contain enough salt. Put the fish into the brine in a new earthenware pot, add oregano, put it on a good fire until it boils - i.e., until it begins to reduce. Some people also add defrutum. Let it cool and strain it two or three times, until the liquid is clear. Seal and store it away.
MODERN RECIPE
INGREDIENTS (Amounts are approximate)
- 2 Quarts (1900ml) Water
- 1lb (450g) Sea Salt
- 2 Teaspoons Dried Oregano
- Defrutum or Honey
- 2lbs (900g) Whole Fish (oily)
METHOD
1. Add salt to the water and stir to dissolve. You may not need the full amount, so start with about 3/4s. Place an egg in the water and if the egg floats, stop adding salt.
2. Add the whole fish and the oregano (and defrutum if you are using any) to the water and place over medium-high heat and boil for 30 - 40 minutes. Every ten minutes, mash with a spoon to break up the fish.
3. Once the water has reduced to about half the amount, remove the pot from the heat and allow to cool.
4. First, pass through a colander and then strain through a kitchen cloth or paper towel until the garum is free of particles. Then bottle in a sterile bottle and refrigerate.
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Music Credit
Gigue From 3rd Cello Suite
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
Photo Credits
chef PNG Designed By CHENXIN from
Garum Mosaic - Claus Ableiter / CC BY-SA (
Adana Mosaic - Dosseman / CC BY-SA (
Galen - Wellcome Collection / CC BY (
Snails Mosaic - Carole Raddato from FRANKFURT, Germany / CC BY-SA (
Seneca & Nero - By Eduardo Barrón - Own work, CC BY-SA 3.0,
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Ancient Roman Pork Stew with Red Wine
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Today we prepare an ancient Roman pork collar stew from the 8th book of De Re Coquinaria.
Ingredients:
pork collar
red wine
garum
defritum
leek
dill
black pepper
Spelt puls
Chickpeas and green beans
Chard with mustard
Garum
Muria
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood #apicius #derecoquinaria
Wolf fish from Ancient Rome: an easy and super-tasty recipe
The fish called lupus (=wolf) in Latin probably is a sea bass, the same that nowadays in Italy is known as spigola or branzino and in French as loup de mer (which also means sea wolf). This recipe from the Apicius collection proposes to stew the fish with black pepper, cumin, parsley, rue, honey, fish sauce, wine and olive oil. Serve with bread.
By the way, the English term sea wolf denominates a completely different kind of fish that lives mainly in the North Atlantic and is not known in the Mediterranean.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“, From Eden to Jerusalem: Recipes from the Time of the Bible“, or VEGETUS: Vegetarian Recipes from the Past“.
Music: The Mini Vandals, Ischia (YouTube audio library)
Seafood Stew by Asiatravel.com
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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.
Stews have been made since prehistoric times. Herodotus says that the Scythians (8th to 4th centuries BC) put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself. Some sources consider that this was how boiling was first done by primitive man, perhaps as long ago as ½ to 1 million years ago.[citation needed]
There is evidence that primitive tribes boiled foods together as a prelude to mating rituals. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.[citation needed]
The Book of Genesis in the Hebrew Bible records that Esau traded his inheritance to his twin brother Jacob for a meal of lentil stew.[1]
There are recipes for lamb stews & fish stews in the Roman cookery book Apicius, believed to date from the 4th century. Le Viandier, one of the oldest cookbooks in French, written by the French chef known as Taillevent, has ragouts or stews of various types in it.[citation needed]
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.[citation needed]
The first written reference to 'Irish stew' is in Byron's 'Devil's Drive' (1814): The Devil ... dined on ... a rebel or so in an Irish stew.[citation needed]
Info Taken from Wikipedia.com
Credits to Wikipedia.com
Oldest Cookbook in the West | APICIUS | Ancient Roman Mussels
Fried Peacock? Flamingo Tongue? Stuffed Dormouse? I decided to hold off on the more adventurous recipes in Apicius De Re Coquinaria, the oldest cookbook in the west, and opted for a simple steamed mussels using some classic Roman ingredients.
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LINKS TO INGREDIENTS**
Colatura di Alici:
Summer Savory:
LINKS TO SOURCES**
The Roman Cookery Book by Barbara Fowler & Elisabeth Rosenbaum:
Cooking and Dining In Imperial Rome by Apicius:
Food: A Cultural Culinary History by Ken Albala (Audiobook):
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MAKING GARUM EPISODE
IN MITULIS (MUSSELS)
ORIGINAL FOURTH CENTURY RECIPE (From Apicius De Re Coquinaria)
lN MITULIS: liquamen, porrum concisum, cuminum, passum, satureiam, vinum, mixtum facies aquatius et ibi mitulos coques.
“ Mix liquamen, chopped leek, cumin, passum, savory, and wine, dilute the mixture with water, and cook the mussels in it.”
MODERN RECIPE
INGREDIENTS (Amounts are approximate)
- 2 lbs of Live Mussels
- 1 tablespoon Liquamen/Garum/fish sauce
- ⅛ cup of Passum or Vin Santo or fortified sweet wine
- 1 cup of chopped leek
- ¼ tsp cumin
- ½ tsp dried savory (I’ll link to that in the description as well)
- ¼ cup of white wine
- About ¾ cup Water (Or substitute more wine)
METHOD
1. Wash the mussels and make sure that all are alive
2. Combine all ingredients except the mussels in a large pot. Depending on the pot, there should be about 1/2 inch of liquid at the bottom. Add more wine or water if necessary. Set over medium high heat until simmering.
3. Add mussels to the pot and cover and let steam for 5 minutes.
4. Once the mussels have opened, remove from the heat and serve. Any mussels that have not opened should be discarded.
Photo Credits
Apicius Manuscript - By Bonho1962 - Own work, CC BY-SA 3.0,
De Re Coquinaria - Wellcome Library / CC BY (
Carthage - damian entwistle / CC BY-SA (
Peacock - Jatin Sindhu / CC BY-SA (
Boar Mosaic - By Jerzy Strzelecki - Own work, CC BY-SA 3.0,
Sea Urchin - Filip Maljković from Pancevo, Serbia / CC BY-SA (
Dormouse - Zoë Helene Kindermann / CC BY (
Music Credits
Music: Feather Duster by Shane Ivers -
#tastinghistory #ancientrome #apicius #derecoquinaria #foodhistory
Ancient Roman Cookery, Apicius and garum
I used Ecclesiastical Latin pronunciation because being Italian it's the easiest one for me but I'm aware this name would be pronounced differently in Classical pronunciation.
Cookery-books seem to have been numerous in antiquity, but only one has come down to us, and that is in Latin. It bears the name of Apicius. it is preserved in two ninth-century manuscripts.
Apicius is mentioned by several authors. A number of anecdotes are told about him, and his name is linked with several culinary inventions. SENECA is the first to give an account of his death : when, on counting his fortune, he found one day that, after having spent a hundred millions of sesterces mainly on food , he had only ten million sesterces left, and the prospect of starvation before him, he poisoned himself.
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I invite all of you to make several tries when you cook food from Ancient Rome. You're going to love it.
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