On Roman Cooking

Sodalis Pro Coqueror et Coquus

A Nova Roman food, beverage and dining society
Now with its own forum.

"The Sodalis Pro Coqueror et Coquus (Sodalis hereafter) shall be devoted to the research into and preparation & enjoyment of, the Beverages, Foods and Dining Methods of Roma Antiqua, those of the Cultures with which She came into contact, those of Nova Roma and the Host Cultures of Nova Roma's Cives. The main emphasis of all efforts will be Roma Antiqua, with an eye to the future of Nova Roma. The Sodalis shall provide a forum for improved communication and exchange of information between the Brewers and Cooks of Nova Roma, and to the benefit of the general population. The Sodalis shall also strive to act as a training ground for Cives considering service as Curule Aediles. The Sodalis shall strive to help the members to improve in their skills of research, preparation and presentation, thereby helping all Romans to increase their enjoyment of Drink, Food, Feasting and Celebration.

"As founding Dominus, I shall fill all offices until we can get fully organized. My main methods of communication will continue to be the List, the Eagle (SUBSCRIBE Y'ALL!), the Message Board and private e-mail. Eventually we hope to have (under our charter) a newletter to be called 'Fabulae Mensa' - Table Tales.

" If you are interested (and within "Brewers" I do include those who make Ales, Meads and Wine), e-mail me at: amgunn@inwave.com'. I'll send a copy of the charter and by-laws. "In Cervisia Felicitas, In Bona Ciba Aequus Animus! "In Amicus et Fidelis - Piperbarbus Ullerius Venator"

Send your Roman recipes to webmaster@novaroma.org for inclusion on this page. Indicate your sources wherever possible, and include all possible information on ingredients, results and tips for success.

Take fresh black cherries, wash and pit them, use enough to yield 1 pound of fruit.

Force the cherries through a fine strainer in to a large mixing bowl. Add to the pulp, 1/2 cup Honey, 2 Tbs Balsamic Vinegar, 1/2 tsp cinnamon, 1/2 tsp grated ginger root, a pinch of saffron.

Mix in 2 cups of whole wheat flour (a little more may be needed to smooth out the texture). Cut in 1/4 lb of sweet butter (or vegetable shortening). Blend until a thick paste is made (add extra flour if needed). Smooth out the dough with two large eggs, well beaten. (The eggs can be replaced by 1/2 cup of applesauce with 2 tsp vegetable oil.)

Chill, then divide into 16 even balls. Place on a greased and floured baking tray. Flatten slightly. Bake in a 350F oven for 20 - 30 minutes, until golden brown. Serve with a cherry preserve garnish.

- Piperbarbus Ullerius Venator

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