ANCIENT COOKING CULINARY CREATIVITY IN THE ANCIENT WORLD In ancient Rome, root vegetables, such as beets, carrots, and parsnips, were often boiled or stewed in a sauce or added to meat stews. Pumpkin, cucumber, and courgette were also filled, usually with a mixture of meat (a favourite for fillings was brains!) and spices. Vegetables were also processed in patinae – casseroles with meat or fish or vegetables and liquid ingredients, that were usually made with eggs to bind the liquid into a firm texture.
Vegetables less common to us today, such as flower bulbs, were also on the menu in antiquity (see Ancient History 42). Apart from the fact that the Romans ate vegetables that are no longer common to us, another difference to today is that in the Apicius cookbook,…
