Recipes
Time Period/Region
- 16th Century 19
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King Tut’s Duck with Fig and Date Sauce
Delicious roast duck with a sweet, complex sauce that’s reminiscent of cranberry sauce
Black Banquet Roman Patina with Jellyfish
A sort of frittata with eggs and fish, colored black by cuttlefish ink, and topped with jellyfish. Can’t say I recommend
Ancient Roman Artichokes
Boiled artichokes with an ancient Roman sauce that is sweet with a hint of bitterness and garum funk
Byzantine Honey Fritters
These fritters are crispy on the outside and soft on the inside, kind of like a Honey Nut Cheerios-flavored tater tot with a little heat from the pepper. Really, really good
Lupercalia Goat with Date Sauce
A marinated pot roast-like dish that’s wonderfully balanced with that unique ancient Roman flavor profile from the garum and asafoetida
Roman Cabbage
Boiled cabbage made into a complex dish with a savory dressing and topped with herbs and spices
Conditum Paradoxum (Roman Spiced Wine)
Ancient Roman spiced wine with a lot (perhaps too much?) of honey
Gladiator Gatorade
A refreshing, slightly smoky gladiator drink made with vinegar, honey, and culinary ash
Tiger Nut Cake
A very sweet cake with an almost coconutty flavor and texture, served with a date syrup
Roman Hamburgers
Peppery Roman hamburger patties that are cooked in caul fat and served with a sweet grape syrup
Epityrum (Olive Relish)
Briny chopped olives with a dressing of olive oil, vinegar, and herbs, served with bread and feta. Perfect as a summertime appetizer
Roman Roast Pig Stuffed with Honeyed Tracta
Delicious roasted pork with a peppery and sweet stuffing that has an odd chewy texture
Vitellian Peas
Ancient Roman version of mushy peas, this dish is very Roman in that it is a strange combination of flavors, including savory garum and sweet honey

