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Nut Tart

"Patina Veratilis vice dulcis: nucleos pineos, nucesfractas et purgatas, attorrebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo, versas in dicum."

Try "patina" as desert: roast pine nuts, peeled and chopped nuts. Add honey, pepper, "garum," milk , eggs, a little undiluted wine, and oil. Pour on a plate.

Food and Spices:

  • 400g crushed nuts - almonds, walnuts or pistachios
  • 200g pine nuts;
  • 100g honey;
  • 100ml dessert wine;
  • 4 eggs;
  • 100ml full-fat sheep's milk;
  • 1 teaspoon salt or "garum"
  • Pepper

Preheat the oven to 240 degrees Cent. / 475 F / Gas 9.



Article submitted by Marca Arminia Maior

Cooking Instructions

Place the chopped nuts and the whole pine nuts in an oven dish and roast until they ave turned golden. Reduce the oven temperature to 200 degrees C / 400 F / Gas 6. Mix the honey and the wine in a pan and bring to a boil, then cook until the wine has vaporated. Add the crushed nuts and pine nuts to the honey -wine mixture and leave it to cool. Beat the eggs with the milk, sal or "garum" and pepper. The stir the hoey-nut mixture into the eggs. Oil an oven dish and pour in the nut -egg mixture. Seal the oven proof pan with tin foil and place it in a roasting tin filled about one-third with water. Bake for about 25 minutes until the pudding is firm. Take it out of the oven and when it has cooled put it in the refridgerator to chill. To erve , tip the tart onto a plate and pour over it some boiled honey.

Elderberry Custard

"Patina de sambuco calida et frigida: accipies semen de sambuco, purgabis ex aqua decoques, paulum exsiccabi, patinam perunges et in patinam compones ad surcellum. Adicies piperis scripulos vi, sufundes liquamen, pstea adicies liquaminis cyathum unum, vini cyathum, passi cyathum, teres, tandum in patinam mittes olei inc. iv, pones in thermospdio t facies ut ferveat, Cum ferbuerit, franges postea ova vi, agitabis et patinam sic obligabis. Cum obligaveris, piper asperges et inferes."

Hot or cold elderberry patina: take elderberries, clean and boil in water. Allow to dry a little. Grease a "patina"pan and push the elderberries in the pan with a twig. Add 7g pepper, pour in a little " followed by 45 ml "garum," 45 ml wine, 45 ml "passum." Grind. Finally add 27g oil tothe pan and place in a bain-marie until it boils. When it is boiling, break six eggs over it , and beat while the "patina" binds. When it has bound, sprinkle with ground peper and serve.

About 1 kg of elderberries should be enough for the quanities above. Cook the elderberries with the "garum", "passum,"(red) wine, oil and pepper i a bowl set over a saucepan of boiling water until the begin to fall apart. Beat the eggs and add the to the elderberries. Stir util the custard has thickened, then serve warm or cold.


  • Patrick Faas, "Around the Roman Table, Food and Feasting in Ancient Rome," Univrsity of Chicao Press, Chicago, 1994


© NovaRoma 2005
editing by
Marcus Minucius-Tiberius Audens
designed by
Marcus Philippus Conservatus and Franciscus Apulus Caesar

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