Variation in Roman Cooking: The Tale of the Cucumber and the Melon

This post recounts the results of an experiment that took place recently between me and my husband. In the Apician cookbook there are two recipes very close together that can be used for either cucumbers or melons: PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM. (Apicius III.6.3 (for cucumbers) and III.7.1 (for melons)) Ingredients are listed, but … Read more