Apicius' Recipes
Among the recipes included in Roman Cookery, and imperial
cookbook attributed to Apicius are:
Chicken Fronto
Brown the chicken, put in a mixture of liquamen (yum. yum) and oil to which you
add a bouquet of dill, leek, savory, and green coriander; and [cook]. When it is
done take it out, place on a serving-dish, sprinkle generously with defrutum,
powder with pepper and serve.
A recipe for rose wine.
Thread together rose-leaves from which the white part has been removed, and
steep as many as possible in wine for seven days. After seven days, take the
rose-leaves out of the wine, and in the same way put in other fresh rose-leaves
threaded together, to rest seven days in the wine, then take them out. Repeat a
third time, take out the rose-leaves, strain the wine, and, when you want to use
it for drinking, add honey to make rose wine. But take care to use the best
rose-leaves, when the dew has dried off them.