100 ancient recipies

ANCIENT MEALS · 014 / 100 Greek-language culinary papyrus · Greek-speaking eastern Mediterranean; papyrus provenance unknown · Approximately 200–500 CE; catalog dates vary between fragments Evidence: adapted surviving recipe. The historical evidence and modern cooking choices are distinguished below. Jump to recipe Enough words to light a grill A brief instruction can preserve a remarkably clear idea: cut liver, combine it with oil and seasonings, put it on a spit and roast. Bilabel’s scholarly edition of the Heidelberg culinary papyrus includes a liver passage with coriander, thyme and vinegar. The text has uncertainties, but its basic cooking form is more definite than a list of food animals found in a rubbish deposit. The Heidelberg catalogue identifies Greek cookbook fragments and records unknown provenance. Their catalogued date ranges fall between the third and fifth centuries CE. The recipe therefore belongs to a late antique Greek-language cooking tradition, with its exact g...

ANCIENT MEALS · 011 / 100 Greek-language culinary papyrus · Greek-speaking eastern Mediterranean; papyrus provenance unknown · Approximately 200–500 CE; catalog dates vary between fragments Evidence: adapted surviving recipe. The historical evidence and modern cooking choices are distinguished below. Jump to recipe The instruction ends before dinner does A papyrus recipe tells the cook to work lentils into bird broth, with aromatic seasonings, then breaks off. That incomplete ending is a useful place to begin. The Heidelberg catalogue for G 1701 identifies Greek-language cookbook fragments, with dating ranges spanning the third to fifth centuries CE. It lists their provenance as unknown, so their original kitchen should not be placed confidently in a particular Egyptian city. RAWI’s historical recipe presentation provides the lentil instruction and credits modern reconstruction work by Harald Froschauer and Cornelia Römer. Anise, cumin, dried dill and onion are the flavour clues tha...

ANCIENT MEALS · 016 / 100 Greek-language culinary papyrus · Greek-speaking eastern Mediterranean; papyrus provenance unknown · Approximately 200–500 CE; catalog dates vary between fragments Evidence: historically informed adaptation. The historical evidence and modern cooking choices are distinguished below. Jump to recipe The dressing survives more clearly than the vegetable One Heidelberg culinary-papyrus passage combines washed plant shoots with mustard, honey and a sauce. In Bilabel’s 1920 edition , the shoots are interpreted as coming from vines. That is a particular reading of a fragmentary source, not a licence to collect unidentified shoots or to declare the modern cabbage pictured here an ancient ingredient in the same instruction. Generated illustration of the modern recipe adaptation; its appearance is not archaeological evidence. The Heidelberg catalogue records Greek-language cookbook fragments with unknown provenance and late antique dating ranges. We retain that uncert...

ANCIENT MEALS · 012 / 100 Greek-language culinary papyrus · Greek-speaking eastern Mediterranean; papyrus provenance unknown · Approximately 200–500 CE; catalog dates vary between fragments Evidence: adapted surviving recipe. The historical evidence and modern cooking choices are distinguished below. Jump to recipe Generated illustration of the modern recipe adaptation; its appearance is not archaeological evidence. A title and a pot of clues A fragmentary fish-broth instruction brings grain into the same pot as herbs and liquid. In Friedrich Bilabel’s 1920 edition of the Heidelberg culinary papyrus , the translated passage includes groats, coriander, onion, dill, wine and water, with a sharp finishing addition. Broken words and uncertain readings remain visible in the edition. That is valuable information, not clutter to erase when writing a modern recipe. The official Heidelberg catalogue dates the relevant cookbook fragments broadly within the third to fifth centuries CE and recor...