Wonderful recipe from Antiquity and easy to follow. When reading it you quickly realize how food was far simpler then. After 1492 when Mr. Columbus returns from the Americas food and food preparation will take a complicated turn.
It has been over a year since I last blogged about ancient Roman cooking, even though I have tried a few more recipes in the meantime, as people who follow me on Twitter or Facebook have probably noticed.
One of my last cooking sessions was on the occasion of Hadrian’s birthday on 24th January. Pullum (chicken) dishes from ancient Rome have proven to be a favorite of mine and I invite you to try this recipe taken from Apicius’ De Re Coquinaria Book VIPullum Numidicum (Numidian Chicken). Pullum Numidicum is a chicken dish flavoured with pepper and asafoetida that is roasted and served with a spiced date, nut, honey, vinegar and stock sauce. I choose to accompany my Pullum Numidicum with Conchicla Cum faba (Beans with Cumin).
Pullum Numidicum recipe in Latin:
Apicius 6.8.5: Pullum Numidicum: pullum curas, elixas, levas, laser ac piper et assas. teres piper, cuminum, coriandri semen…
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Larry Muffin At Home 
Had to share that Latin recipe on Facebook (properly credited, of course). After all, it’s not often one sees a recipe in Latin!
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Indeed!
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I thought it was an easy recipe and something to surprise your guests.
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I admire you sense of culinary adventure.
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In this case it is an easy recipe and one that would not offend modern palates. There are other recipes from Ancient Rome that I would not even want to try given the ingredients which are not to our taste today at all.
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sounds like a very interesting meal.
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The history of food is a fascinating history indeed, whether it is what the ancients ate or what our grandparents consumed.
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Do you think you would like to try this recipe?
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