Yield: 1 servings
|\N \N||umbelliferous plant with yellowish flowers. Its dried|
|\N \N||are used as spice. It seems to be a kind of celery.|
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 roots
Liquamen: A salty fish sauce. Most of the time you can replace it with
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 = 3½ ounces) 454 g = 1 pound (1 kg = 2⅕ pounds) 250 ml = 1 cup
1 L = 4 cups
180 deg C = 350 deg F
220 deg C = 425 deg F