2 cups water or veg. stock
1/3 cup diced onion
1 cup roughly chopped carrots
2 ½ cups roughly chopped beets
2 cups milk or nut milk
½ tsp salt
½ tsp pepper
1/8 tsp dried mint leaves
1/8 tsp dill weed
1/8 tsp thyme
Boil the beets, carrot, and onion in the water, until beets and carrots are soft. Transfer to a blender and blend until it's a thick liquid. Return to stove, over low heat. Add the milk and seasonings. Stir until heated through.
1 onion
1-2 Tbsp butter
2 ½ cups carrots, chopped into 1” pieces
4 eggs
½ cup half and half
½ tsp salt
¼ tsp pepper
1/8 tsp crushed mint leaves
Thinly slice the onion. Place in a pan over med-low heat with butter and cover, stirring occasionally. When the onions are soft, remove cover and continue to cook, stirring occasionally, until the onion pieces are browned.
At the same time, boil the carrot pieces in salted water, until the fat pieces of carrot are easy to stab with a fork.
Drain the carrots and puree with the half and half, making it as smooth as you can get it.
Preheat oven to 325° F.
Butter a pie tin and spread the onion evenly over the bottom.
Beat together the eggs, carrot puree, salt, pepper, and mint. Pour evenly over the onions.
Place the pie tin in a larger pan with water in it. Bake until it is a set custard, and a toothpick or knife inserted in the center comes out clean, about 60 minutes.
½ cup farina (if you can't find plain farina, use unflavored cream of wheat or malt-o-meal)
1 cup water
1 Tbsp pine nuts
2 Tbsp blanched almonds
2 Tbsp raisins
¼ cup prune juice or grape juice
dates
figs
extra nuts of desired variety
Simmer the juice over low heat until it is reduced to half. Set aside.
Over low heat, whisk together the farina and water. Add the pine nuts and almonds. Cook, stirring, until it reaches desired thickness. (I like it really thick and solid, some want it thinner.)
Stir the raisins and juice into the farina.
Mince the dates and figs, and crush the nuts. Serve in bowls with the fruit and nuts on top.
I got together with a friend to do some experimental Roman cooking.
The recipe we used interpreted apothermum as a pudding. I found a second recipe that considers it a sauce for meat. However, in the original text, apothermum is in the minced dishes chapter, not the sauce chapter. The two different translations are interesting. One recipe comes up with forcemeats, the other says nuts and fruit. (Latin is weird because isn't it all, “We're pretty sure this word means this” because there are no original speakers?)
Boil spelt with Tor. pignolia nuts and peeled almonds1[G.‑V. and] immersed in boiling water and washed with white clay so that they appear perfectly white, add raisins, flavor with condensed wine or raisin wine and serve it in a round dish with crushed2nuts, fruit, bread or cake crumbs sprinkled over it.3
1V. We peel almonds in the same manner; the white clay treatment is new to us.
G.‑V.:and — which is confusing.
2
The original: confractum — crushed, but what? G.‑V. pepper, for which there is neither authority nor reason. A wine sauce would go well with it or crushed fruit. List. and Goll. Breadcrumbs.
3
This is a perfectly good pudding — one of the very few desserts in
Apicius. With a little sweetening (supplied probably by the condensed
wine) and some grated lemon for flavor it is quite acceptable as a
dessert.
For clarification, the blue text in the first recipe are extrapolations added to the recipe by the translator. The footnotes are also by the translator, and some refer to the text of a different translation.
Sauce recipe To make Apothermum: Boil spelt with small nuts and blanched almonds.
The almonds should previously been have been soaked in water with the
chalk used as polish, so that they are perfectly white. To this add
raisins and defritum or raisin wine. Sprinkle with ground pepper and
serve in a bowl [with prepared forcemeats].
Latin text: 10. Apothermum sic facies: alicam elixa nucleis et amygdalis depilatis et in aqua infusis et lotis ex creta argentaria, ut ad candorem pariter perducantur. cui ammiscebis uvam passam, caroenum vel passum, desuper ‹piper› confractum asparges et in boletari inferes.
As you see, the first recipe says that it's spelt or farina. Not sure where they're getting the farina bit, but, in my opinion, that would provide a way better texture than the boiled spelt berries that we tried the first time.
I looked up raisin wine to determine exactly what I needed to try for (because I don't use alcohol), and it's a sweet dessert wine. Defritum is a sweet syrup made by reducing grape juice (hence the translation into “condensed wine”).
I like that the second recipe says small nuts, which may not need to be pine nuts. Is “small nuts” the actual ancient Roman name for pine nuts? The translator for the first recipe seems obsessed with pine nuts because he specifies them pretty much anytime nuts are mentioned.
The nuts, fruit, bread or cake crumbs bit from the first recipe is hypothesized by the translator; so apparently no one really knows what the crushed stuff is that goes on the dish. I like the nuts/fruit idea.
I liked it. It is like eating fancied-up cream of wheat, which is basically exactly what it is.
½ cup butter
3 Tbsp sugar
1 ¼ cup fresh or frozen cranberries
1 cup flour
½ cup applesauce
¼ cup honey
½ cup corn meal
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
1 Tbsp minced candied ginger, or ½ tsp ground ginger
Preheat oven to 350° F.
Melt ¼ cup butter in a pan over medium heat. Add the sugar, stirring to dissolve. Add cranberries. Let cook, stirring, until the cranberries are all cracked up. Pour this mixture into a greased bread loaf pan (5”x9”), distributing evenly over the bottom.
Stir together flour, corn meal, baking powder, baking soda, salt, and ginger.
Beat together the remaining butter, applesauce, and honey, until the butter is in small chunks. Beat in the eggs one at a time. Slowly beat in the flour mixture, until combined. Spoon into the pan over the cranberries, spreading evenly and smoothing the top.
Bake for 30-35 minutes, or until a tester comes out clean. Let cool for 15 minutes before inverting to remove from pan.
Cut the apples into medium-thin slices, removing the core. Soak them in water for 10 minutes.
Preheat oven to 425° F. Drain the apples and coat them with cornstarch. Arrange in a single layer, not touching, on a baking sheet. Drizzle with at least 2 Tbsp of oil. Sprinkle with salt and pepper to taste.
Bake for 15 minutes. Flip the slices and rearrange, then bake for 5 more minutes.
12 oz plums
2 Tbsp arrowroot powder
1 cup flour
½ cup almond meal
2 tsp baking powder
¼ tsp salt
½ cup applesauce
1 egg
½ cup milk or nut milk
½ cup honey
¼ tsp almond extract
¼ cup chopped almonds
Preheat the oven to 375° F. Grease and flour a 9-inch cake pan.
Remove the pits and roughly chop the plums. Combine them with the arrowroot powder in a small bowl and set aside.
In a large bowl, stir together the flour, almond meal, baking powder, and salt.
In a separate bowl, combine the applesauce, egg, milk, honey, and almond extract. Whisk to blend thoroughly.
Add the wet ingredients to the flour mixture and whisk until just combined.
Pour the batter into the prepared pan. Gently place the plum mixture evenly over the entire top of the batter. Since the plums will displace the batter, it is important to make an even layer as you put it down. Put the plums all the way to the edge. Sprinkle the chopped almonds on top.
Bake the cake for 45-50 minutes, or until a tester inserted in the center of the cake comes out clean.
3 cups damson plums, pitted and coarsely chopped
½ cup honey or a mix of honey and pure maple syrup
1/3 cup lemon juice
2 Tbsp finely grated apple, raw and unpeeled
Combine the plums, honey, lemon juice and apple in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash with a potato masher for about 15 minutes, or until thickened. Pour into prepared jars and process in a boiling water bath for 10 minutes, or 20 minutes for high altitude.
2 lb damson plums, pitted and cut in half
1 cup honey or mixed honey and pure maple syrup
¼ cup finely grated apple, raw and unpeeled
In a large pot, combine all ingredients. Bring to a boil over low heat, stirring frequently. When it becomes soupy, increase heat and bring to a full boil.
Stir slowly as it cooks for 15 to 20 minutes. It will thicken and darken. Try to get it up to 220° F. (Higher elevations will not get the temperature up that high, so do your best.)
Pour into prepared canning jars, giving at least ¼ inch of headspace. Seal and process for 10 minutes in a boiling water bath, or 20 minutes at high elevation.
