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Pass the Garum: Punic Wars and Porridge (Part 2 of 6)

Pass the Garum: Punic Wars and Porridge (Part 2 of 6)

FRUMENTY - Frumenty was a staple food for thousands of years. The earliest versions were probably made by early farming communities with dried grains. Frumenty was still being commonly referred to in Victorian books, although it had fallen out of favour as a dish by then.There are many versions of frumenty, including a winter dish often served at Christmas. This dish was made with milk, eggs, currants and saffron  - Tudor Recipe   (cookit.e2bn.org)

FRUMENTY - Frumenty was a staple food for thousands of years. The earliest versions were probably made by early farming communities with dried grains. Frumenty was still being commonly referred to in Victorian books, although it had fallen out of favour as a dish by then.There are many versions of frumenty, including a winter dish often served at Christmas. This dish was made with milk, eggs, currants and saffron - Tudor Recipe (cookit.e2bn.org)

Neill George tried making moretum on his Pass the Garum blog: http://pass-the-garum.blogspot.co.uk/2012/10/cooking-apicius.html

Neill George tried making moretum on his Pass the Garum blog: http://pass-the-garum.blogspot.co.uk/2012/10/cooking-apicius.html

avocado peach cake by FAHH, low carb, gluten free and great way to give the kids a treat without them realizing it's healthy! haha

Avocado Almond Peach Cake

avocado peach cake by FAHH, low carb, gluten free and great way to give the kids a treat without them realizing it's healthy! haha

Amazon.com: Sassafras Superstone® La Cloche Bread Baker with Specialty Bread Lame: Kitchen & Dining

Amazon.com: Sassafras Superstone® La Cloche Bread Baker with Specialty Bread Lame: Kitchen & Dining

This recipe for Sauce Madame is over 600 years old, and comes from the oldest cookbook in England – actually, it wasn’t even a book, it was a long scroll that a household scribe kept in the kitchen of Richard II that has come to be known as the Forme of Cury (cury comes from the French, Querie – the business of a cook –– not the spice).

This recipe for Sauce Madame is over 600 years old, and comes from the oldest cookbook in England – actually, it wasn’t even a book, it was a long scroll that a household scribe kept in the kitchen of Richard II that has come to be known as the Forme of Cury (cury comes from the French, Querie – the business of a cook –– not the spice).

RECIPE: "Mustard Beans" by Neill George at Pass the Garum. An interpretation of a recipe from Apicius.

RECIPE: "Mustard Beans" by Neill George at Pass the Garum. An interpretation of a recipe from Apicius.

Moretum- Moretum is a type of herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, fresh cheese, salt, oil and some vinegar. Optionally, different kinds of nuts could be added. It was a precursor to pesto!

Moretum- Moretum is a type of herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, fresh cheese, salt, oil and some vinegar. Optionally, different kinds of nuts could be added. It was a precursor to pesto!

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