Another ancient vegetable recipe remake

This weekend we have cooked another remake of one of the vegetable recipes preserved in Apicius, in his De re coquinaria - called Alter olus molle - using the Project Gutenberg online variant. The adaptation regards using white cabbage and broccoli instead of celery and cooking everything all the ingredients plus smoked pork meat in a cauldron. Due to the adding of meat in the recipe, we have removed the mentioned stock.

The experiment is part of the cultural project "Labyrinth through time" implemented near Cluj-Napoca, in the heart of Transylvania, at the reenactment park Camp Virtus. The project of NGO Virtus Antiqua also benefits from funding from the Administration of the Cultural National Fund of Romania.

See the previous cabbage recipe remake HERE.

Meet the team and volunteers and see all photos from the meeting held on July 1st 2017 HERE.

Chop the cabbage, broccoli and onion

Fry the onion and the meat

Add water and spices (pepper, lovage, oregano)

Do not forget about the white wine and let boil for around 1 hour

 

 

 

Serve with bread and enjoy!

Ancient cabbage recipe remake

Last weekend we have cooked a remake of one of the cabbage recipes preserved in Apicius, in his De re coquinaria - using the Project Gutenberg online variant. The experiment is part of the cultural project "Labyrinth through time" implemented near Cluj-Napoca, in the heart of Transylvania.
Though Apicius [aka the preserved ancient Roman recipes] is rather brief in his cooking indications - regarding temperatures, quantities and time requirements - we have adapted one of his cabbage recipes (Olus molle) to also include pork sausages. Our variant thus consisted of white cabbage, white wine, onions, seasonings (coriander, mint, pepper, salt, cumin etc.) and sausages slowly cooked in a cauldron over an open fire for around one hour. This method renders the cabbage soft and sweet, a bit spicy as well, and very tasty in combination with the sausages and white bread.

Cutting a lot of cabbage

The first step - onion and oil

Adding everything in the mix with a bit of water

Letting things stew

Voting in favor of the end resut

 See also the brief YouTube video here:

Glanum soup - remake of an ancient Roman recipe

Part of the Labirinth through time project, members of the Virtus Antiqua reenactment group and volunteers have recently reconstructed an ancient Roman recipe known as Glanum soup. The name comes from that of an oppidum called Galnum, in present-day Provence. The recipe is based on wheat, vegetables and meat and the main seasoning consists of onions studded with cloves.

Glanum soup at a boil

Clove studded onions

Some of the vegetables

Adding the wheat

Cutting and chopping the ingredients

Like all Roman recipes, we had to adapt this one to what was available and to how we envisaged the quantities and cooking times of the various ingredients. And despite burning the mix a bit in the end, we were happy with the result :)

See more about the project and its activities at the following links:

- www.campvirtus.ro - web page of the future historical park near Cluj

- the Facebook page of Camp Virtus

- the YouTube channel of the project Labirint prin timp

 

Project logo