The Hitchhiker's Guide to Ancient Cookery
with your host
Alexandre Lerot d'Avigné
(Number 36 in the Series, August 2005)
We interrupt your regular programming ...
Queries have started to come in about the ingredients of the various
items - presumably so folks with allergies and such can determine if they
should buy feast. Rather than make them slog through the entire
article series (although it's greatly rewarding!) I'll summarize.
- Not being made by me, but at least flour, water, salt, yeast. Perhaps
other ingredients as well.
- Romano cheese, ricotta cheese, garlic, celery, coriander, salt.
- Olives and whatever was used to cure them. Salt? Olive oil?
- Glires Falses
- Lamb, salt, pepper, pine-nuts, cumin. String (but don't eat that.)
- Cantaloupe, honey, pepper, salt, vinegar.
- Chicken, olive oil, salt.
- Cold sauce for chicken
- Pepper, celery seeds, mint, raisins, honey, wine, vinegar, salt, olive
oil. Maybe lovage.
- Marinated Mushrooms
- Pepper, wine, oil and vinegar.
- Agnus crudus
- Lamb, olive oil, salt, pepper, coriander.
- Betas elixas
- Beets, mustard, olive oil, vinegar.
- Carrots, cumin, pepper, honey, vinegar, salt. Perhaps lovage, parsely,
- Faseoli virides et cicer
- Chickpeas, green beans, salt, cumin, olive oil, wine.
- Pisces Oenoteganon
- Fish, pepper, onions, olive oil, wine, salt, possibly lovage
and some other green herbs.
- Grapes and other fruits.
- Flour, ricotta cheese, honey, egg, olive oil, poppy seeds.
- Patina de piris
- Pears, pepper, cumin, honey, olive oil, salt, wine, eggs
- I don't know exactly, since I'm not in charge, but I think they are
basing it off the
Spice Cake recipe I redacted for Mudthaw.
- Grape juice, water, wine vinegar.
Back to Index
Comments are welcome.
Alexandre Lerot d'Avigné, Jeff Berry, email@example.com
Copyright Jeff Berry
Originally webbed 29 August 2005
Last modified :29 August 2005