Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------NO INGREDIENTS----------------------------

This is a quick introduction to some ancient native Roman recipe
ingredients...such as:

Caroenum: Boiled must (you have to boil the new wine or grape juice
until
: it is only half the amount you started with).

Defritum: Either thick fig syrup, or must that's boiled until you
have
: only a third of the amount with which you started.

Liebstoeckl: In Latin it's called "levisticum officinale". It's an
umbelliferous plant with yellowish flowers. Its dried
roots
are used as spice. It seems to be a kind of celery.

Liquamen: A salty fish sauce. Most of the time you can replace it
with
: salt.

Passum: Very sweet wine sauce, made by boiling the must (new wine or
: grape juice) to thicken it. (Maybe add honey?....just a
guess)

Poleiminze: A kind of mint that's growing in inundated areas. Just
replace
: it with ordinary mint.

Saturei: In Latin it's called "satureia hortensis". It's a violet or
: white flowered kind of labiate plant which grows mainly in
: Southern Europe. It's used as a spice plant, especially for
: bean dishes.

Silphium: Its other names are "Laser" or "ferula asa foetida". It's
also
: called a "hing" in the Indian cuisine. It is an onion and
: garlic subsitute and should be used rather sparingly
because of
: its very strong taste and smell.

Also, here are some useful conversions:

5 ml = 1 tsp
15 ml = 1 tbsp
28.3 g = 1 ounce (100 g = 3.5 ounces)
454 g = 1 pound (1 kg = 2.2 pounds)
250 ml = 1 cup
1 L = 4 cups
180 deg C = 350 deg F
220 deg C = 425 deg F

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