30 bayberries (if available) A recipe more aimed toward those with a deep fondness for asparagus. A few people may choose to marinate pork in soy sauce, fish in lime juice with white wine, and beef in special marinades to give their chosen ingredients a unique flavor. 1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo) Ova Sfongia ex Lacte (Pancakes with Milk), Marcus Gavius Apicius, âDe Re Coquinariaâ 7, 13, 8 Apicus' recipe for boiled ostrich is as follows: â1) blend pepper, leeks, celery seeds, dates, honey, vinegar, raisin wine, broth and a little oil; 2) boil this in a stock kettle with ostrich, removing the bird when done and straining the liquid; 3) thicken with roux; 4) add the ostrich meat cut in convenient-sized pieces, sprinkle with pepper. In Latin it's called 'levisticum officinale'. Roman Soup Recipes 114,307 Recipes. It’s been … This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten. 2 tbspn olive oil. 2big onions, diced 2 tbspn fish sauce. 1 tblsp Liebstoeckl [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: ], Ingredients: Much like the aforementioned snails, the kept dormice were killed when they were fat enough, after which point they were stuffed with pork and their own meat trimmings along with pepper and nuts, then roasted over a hot flame until crispy. [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: Carla Raimer wrote for PBS.org: âLibum was a sacrificial cake sometimes offered to household spirits during Romeâs early history. 1 handful of fresh cumin and savory, minced ***, Instructions: Wash the mussels thoroughly to remove the sand, then boil them in sufficient water to cover, along with the remaining ingredients. It was served in spices, its own juices, and one very large platter. Use common sense in raising the dough. The mixture is placed over the fire–or in modern cases, the stove–until it thickens up into a custard. 50ml Defritum Put mass into a bowl and garnish with egg quarters. It's an umbelliferous plant with yellowish flowers. Well, not exactly like that, considering how it is a lot more pleasant and a lot less muddy. 100ml oil 1 tblsp Liebstoeckl ground coriander, Liebstoeckl and oregano and add to the fish fricassee. ", A recipe for dormice went: Stuff the dormice with minced pork or the meat of other dormice chopped up with herbs, pepper and pine nuts. bay leaves 1/2 tspground celery seeds Tiger Nut Cone Cake – Wah Shat. Add the cumin, oil and fish sauce and the eggs well beaten. Early Ancient Roman History (34 articles) factsanddetails.com; Add 1/4 libra of … [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: 1/2 honey melon \ both peeled, diced 1/4 tsp ground pepper 6 eggs Once it is golden in color, it is garnished with broiled bacon in the center and sprinkled with savory and just a dash of vinegar, then served. One of the most popular was garum, a salty, aromatic, fish-based sauce. ***, Modern Seasoned Mussels Recipe (serves 4) Ancient Roman Cheesecake Recipe. add Liquamen, honey, Passum, wine and vinegar. 3-4 tblsp honey Poleiminze, Silphium, vinegar, if wanted. The Roman Empire in the 1st Century pbs.org/empires/romans; 3 tablespoons fish sauce 454g = 1 pound ( ==> 1kg = 2.2 pound ) Back in Ancient Rome, that was not exactly the case, as they were made with a loose pastry stuffed with a whole lot of sardine paste mixed with spices, herbs, and pepper. You may wonder, however, what was their diet a couple hundred years ago? pinch each pepper and cumin His recipe for roast duck and hazelnuts and other fowl goes: 1) mix pepper, parsley, lovage, dried mint, safflower, and moisten with wine; 2) add roasted hazelnuts or almonds, a little honey; 3) blend with wine and vinegar and fish sauce; 4) add oil to the mixture in the saucepan; 5) heat, stir with fresh celery and calamint; 6) make incisions [in the birds] and pour the sauce over them. Pour over the veal, then leave the meat for 10 minutes in 3 tblsp honey 500g cooked and prepared big shrimps 200ml Passum Skip. 1 small yellow onion, julienned. [Source: Carla Raimer PBS.org ***], Ancient Roman Libum Recipe: Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. a small amound of ground pepper. Boil additional 10 minutes. 200ml Liquamen, or 200ml wine + 2 tsp salt As a solution, Apicius’ cookbook suggests making a hot salad of sorts, which is the best way to describe the following dish. 2 tblsp vinegar 1/2minced branch of leek. Once it is sufficiently spongy, it is covered in honey, cooked over a hot flame, and served with berries, honey, cheese, milk, or cream. add 40g yeast to the flour + grape juice, leave it a while until you honey to drip on afterwards Romans might salt, smoke, or pickle their fish, or even preserve it with honey. I've noticed that it's also called 'hing' in the Indian cuisine. Consider it the equivalent of cooking scrambled eggs in the morning, or perhaps a bowl of pasta in the afternoon, but instead of a good-humored laying hen or noodles, we are working with brains. 1/2 tsp ground cumin Baking foil. 200mlLiquamen (or 2 tsp salt). with starch. Divide the mixture into 8 and place in the centre of each kidney and close them up. [Source: Apicus, Cooking and Dining in Imperial Rome by Joseph Vehling], Categories with related articles in this website: 180 deg C = 350 deg F The liquid in case would be replaced every hour for an entire day, until the snails were as fat and scrumptious as can be. A modernized addition would be goat cheese and croutons, or one can always just leave it in a more simple arrangement. The makings of pumpkin pie have been present for several years, only with a different while still delightful presentation. TestaroliFar back into the history of Italy and pasta, testaroli played an important role. 50ml Liquamen, or 1/4 tsp salt 800g - 1kg veal One Roman recipe called for the dormice to be dipped in honey and rolled in poppy seeds. a little bit honey Carla Raimer wrote for PBS.org: With an empire that spanned both sides of the the Mediterranean Sea, Romans often feasted on seafood. kernels. Serve as a starter or light snack with crusty bread and a little of the juice.â |::|, Carla Raimer wrote for PBS.org: âThis sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C. Egyptian Recipes Ancient Egyptian Bread of Ramses III. Pour 1 l white wine A bit of wine, broth, and oil are poured into the paste to soften it up, after which point eggs are stirred in. 1 french roll, soaked in white wine 2 eggs 4 oz pine nuts. 1 red bell pepper, julienned. Ancient Roman Cheesecake recipe from GroupRecipes.com. Ingredients: vinegar, Liquamen and egg yolks over it and mix thoroughly. 1 fresh chicken (approx. A more usual, daily dish for the upper class in Rome. Roman Apple Cake. Soon after they are bloated, these critters are fried in oil, and served. The following recipe is intended for any kind of fish depending on the reader’s personal preference, which is rather handy in the grand scheme of things. Tie a knot in the end of each one. ***, Modern Garum Recipe: Cook a quart of grape juice, reducing it to one-tenth its original volume. Marcus Gavius Apicius, âDe Re Coquinariaâ 8, 5, 3 4 tblsp honey Pour into a casserole and bake for around 20 minutes at 350° F.â ***, Pepones et Melones (Water and Honey Melons), Marcus Gavius Apicius, âDe Re Coquinariaâ 3, 7 1 tblsphoney Ingredients: If you are the copyright owner and would like this content removed from factsanddetails.com, please contact me. Serve together If you wish to use copyrighted material from this site for purposes of your own that go beyond 'fair use', you must obtain permission from the copyright owner. Elderberries are known for their tart, sweet, earthy undertones of flavor, something similar to eating a raspberry with a mouthful of dirt. Defritum: Either thick fIg syrup, or must that's boiled until you have only a third of the amount with which you started. ca. honey, pepper, vinegar, Liebstoeckl, Liquamen (or salt) to taste. might taste - but that's a suggestion made in the original recipe. Mix with garum, peppercorns, and plenty of fat, and pine nuts; fill a casing stretched extremely thin, and thus it is hung in smoke. Last updated Nov 20, 2020. Similarly stuff the kidney inside the sausage skin. Beat the eggs, adding the milk if desired. Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Then Sow’s belly with udders was accompanied with fish and poultry, all in alternating layers with an older, thinner version of pancakes between them. Bake in preheated 450F oven for about 25 minutes or until the crust is golden. cheese. 500g wheat flour 1/2 tsp freshly ground pepper mixture over the shrimps and serve. Ground pepper and dried mint (that's where the tea bag comes handy...), 2 tblspwine vinegar a little bit of honey (or Passum) 1kgfirm ripe apricots or nectarines 1/2 tspLiebstoeckl Unfortunately, gelatinous meat creations didn't end in Ancient Rome - check out our list of dubious retro recipes here. Now, we must not forget about those who may not be so thrilled about eating pork–or any kind of meat, for that matter. 100mloil 50ml Liquamen, or 1/2 tsp salt These are sweet fried curd cheese balls, which will have a remarkably delicate yet surprisingly filling effect if you ever choose to make them. Form a soft dough and divide into 4. âOutlines of Roman Historyâ forumromanum.org; âThe Private Life of the Romansâ forumromanum.org|; BBC Ancient Rome bbc.co.uk/history; Perseus Project - Tufts University; perseus.tufts.edu ; Lacus Curtius penelope.uchicago.edu; Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. a little bit salt One can always replace black pepper for ground nutmeg or cinnamon, and the coat of oil for butter. Instructions: Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. After that, it becomes a liquid. Pour sauce into a pan and thicken it Marcus Gavius Apicius, âDe Re Coquinariaâ 7, 13, 7 So, taking a stroll down a pumpkin patch would be a worthwhile experience to enjoy by yourself, with a friend, or your family. casserole. Gutenberg.org gutenberg.org This site contains copyrighted material the use of which has not always been authorized by the copyright owner. Another pleasant arrangement with a pack of flavor in each bite, even though it might be Piglet’s nightmare. When well done 4 oz pigs caul or large sausage skins. This does not need to be prepared strictly for the holiday season, but the best time to pick a pumpkin is during the fall. Basically, you melt the yeast in the water like you would in any bread and you add it to the biga. If you are able to smoke the sausages, drape them over a coat hanger or similar item and suspend in smoke. Romans enjoyed several kinds of bread and bread recipes were just as diverse as they are today. When the eggs have been added, make a patina, sprinkle pepper over, and serve. minutes). Instructions: Fry veal in olive oil until well done. 1 tablespoon olive oil ***, Instructions: âPoach the whole pears in water or white wine. pepper on it, and serve. 1 large handful fresh coriander. There are your standard peppered desserts and roasts, then there are downright bizarre combinations that ought to be kept far, far away from a kitchen and deep inside the pages of a history book. This dish calls for previously stewed calf or pig brains mashed in a mortar. After all, why limit your options to bare hare meat when there are so many organs to work with? Instructions: Put cutlets into pot, together with diced onion and spices. If that is not flavorful enough, one must pour pure wine, or vinegar mixed into oil onto the salad. Use a food processor if available. Chop leek Website for moms seeking advice, community, and entertainment. Carla Raimer wrote for PBS.org: âAs they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine. and let boil on low heat for another 10 minutes. The only place to satisfy all of your guilty pleasures. 1/2 tsprue Later Ancient Roman History (33 articles) factsanddetails.com; Boiled Eggs with Pine Nut Sauce. Specifically, think about Thanksgiving dinner, and the dishes served. Ingredients: Bake 30-35 minutes at 180 deg C. Instructions: Cook the veal for about 1 1/2 hour until well done. Bryn Mawr Classical Review bmcr.brynmawr.edu; Simple, efficient, tasty. [Source: Sally Grainger, BBC, March 29, 2011, Grainger is co-author of The Classical Cookbook, published by British Museum Press |::|], Instructions: âBeat the cheese with the egg and add the sieved flour very slowly and gently. Note: You may also fill some dates with ground pepper. Lentaculum was made of emmer and a little bit of salt, and had flat and round loaves. Repeat these layers until the container is filled. 250mlwhite wine ***, Modern Roman Libum Recipe (serves 4) Libum was a sacrificial cake sometimes offered to household spirits during Rome's early history. READY IN: 1hr. A ncient Rome had neither refined sugar nor butter, two ingredients perhaps most closely associated with dessert foods today. When food historians say “Apicius,” they are almost certainly referring to De Re Coquinaria (On the Subject of Cooking), the most complete manuscript about food from the Imperial Roman era, with notes on almost 500 dishes. By … 600ml milk Ancient Roman Mustard Recipe A recipe for mustard made the way they did in ancient Rome: With coarse ground mustard seeds, ground pine nuts and almonds, with red wine vinegar. 500g minced meat Text Sources: Internet Ancient History Sourcebook: Rome sourcebooks.fordham.edu ; Internet Ancient History Sourcebook: Late Antiquity sourcebooks.fordham.edu ; Forum Romanum forumromanum.org ; 114,307 suggested recipes. And then they were fed hazelnuts, walnuts, cheese and pine nuts. So, we have a zombie wearing rose-petal cologne. 220 deg C = 425 deg F, Ingredients: At some point in history, it was decided to have pork belly roasted on an open flame. Ancient Greek and Roman mythology is full of them. [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: Sometimes it seems as though someone challenged the upper class to make a recipe based on whatever they could find in their gardens or kitchen. [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: See more ideas about Recipes, Roman food, Medieval recipes. [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: Ancient Greek and Roman Religion and Myths (35 articles) factsanddetails.com; 500g soybeans with pod, or green beans Aper ita conditur: spogiatur, et sic aspergitur ei sal et cuminum frictum, et sic … By now, you should have a pretty nice mix — make a round shape like this one and leave it to rest for an hour. Even though we may specifically remember Ancient Rome for its mythology, their colossal buildings (many of which are still standing), and the calendar used in the western regions of the world, there are many more elements they deserve to be credited for. Trusted Results with Easy ancient roman recipes. Let the custard stand for 10 mins before serving warm.â |::|, Carla Raimer wrote for PBS.org: âThe Romans referred to their dessert course as mensa secunda, or âsecond meal.â They satisfied their fondness for sweets with desserts such as fruitcakes, pudding, sweet egg-based dishes, and sweet cheesesâand in this case, a delicious pear patina. 4 medium-boiled eggs honey or honey-sweetened red wine. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. branches and coriander. Needless to say, perhaps this is where Apicius should have drawn the line. the fricasse and serve. The Internet Classics Archive kchanson.com ; The whole dish is cooked and served with a generous portion of pepper, more fresh herbs, and possibly salt. 2eggs Regular fruit or cream pies are generally seen with a positive outlook; even savory pies are well-received for the most part. This recipe calls for the magical combo of hare’s liver, blood, and lungs. Ancient Roman Life (39 articles) factsanddetails.com; 10 oz ricotta cheese. 4.4 out of 5 stars 19. plenty of freshly ground black pepper. Parthian chicken and chickpears with date paste and red wine. This search takes into account your taste preferences. 17 Questions or comments, e-mail ajhays98@yahoo.com, Early Man and Ancient History - Ancient Roman Life, metmuseum.org/about-the-met/curatorial-departments/greek-and-roman-art, cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome. 500ml white wine Stanford Encyclopedia of Philosophy plato.stanford.edu; 100ml Liquamen (or 1/2 tsp salt) Boil again shortly. Heat the oil and seal the kidneys in a frying pan. 8 lambs kidneys. âOutlines of Roman Historyâ by William C. Morey, Ph.D., D.C.L. Allow to stand 30 minutes before serving.The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. As ancient Rome evolved so did the ancient Roman food habits, growing with the passage of time as transition was made from kingdom to republic and then finally to empire. Mix together honey, In Latin it's called 'satureia hortensis'. Back in the day–and still in chosen present countries–animal lungs were pre-soaked in milk in order to maintain moisture and to remove any particularly foul odors from the organ. We have pork chops marinated in oil, broth, and spices. It's better to make the must rolls with yeast dough, because then they Marcus Gavius Apicius, âDe Re Coquinariaâ 9, 10, 2 Now, snails themselves are typically eaten in several other countries, and we are more than fine with that concept. 250ml = 1 cup Then blend this into the pear mixture with the olive oil. Serve cutlets together with the sauce. Cook until done. Form small burgers and put pine kernels and peppercorns into Back in Ancient Rome, that was not exactly the case, as they were made with a loose pastry stuffed with a whole lot of sardine paste mixed with spices, herbs, and pepper. After an hour, it should start taking shape — we’re now just looking at cosmetics. Instructions: Put the fish in a pan, add Liquamen, oil, wine and broth. Artolaganus was a kind of fatty cake bread that was made of meal which was like a coarse unsifted powder ground from the seeds of wheat grain. Cook Aliter Baedinam Sive Agninam Excaldatam (Steamed Lamb), Marcus Gavius Apicius, âDe Re Coquinariaâ 8, 6, 2 Passum: Very sweet wine sauce, made by boiling the must (new wine or grape juice) to thicken it. Horace, Pliny, Seneca, Juvenal, Cato and others wrote cooking tips and suggested recipes. 4 hard boiled eggs (in quarters) the bay leaf adds an inerest. 50g stone-pine kernels 2 tbspn fish sauce. 2½ oz plain flour. 150g dates (without stones) History of ancient Rome OpenCourseWare from the University of Notre Dame /web.archive.org ; Saturei: I didn't find an English translation. 50g coarsely ground nuts or stone-pine kernels 250ml Passum cook approximately 1 hour with 220 deg C in the oven. 200ml white wine Poleiminze: A kind of mint that's growing in inundated areas. and serve topped with honey and a little pepper. Serve topped with honey and sprinkle with pepper. 2 tblsp cumin seeds Most of the time you can replace it by salt. 4-5hacked hard-boiled egg yolks. Transfer to an oven dish and add the fish sauce. 1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo) Instructions: Cook diced melons in a pan together with spices and herbs until done. Liquamen or salt to taste. Ancient Persian, Arabian, Phoenician and Near East Cultures (26 articles) factsanddetails.com, Websites on Ancient Rome: Internet Ancient History Sourcebook: Rome sourcebooks.fordham.edu ; Internet Ancient History Sourcebook: Late Antiquity sourcebooks.fordham.edu ; Forum Romanum forumromanum.org ; 1kg pears (peeled and without core) ml= 1 tsp Other additives could be fresh basil, perhaps a family sauce worthy of the likes of ancient Rome. The preferred fish in case is cooked in oil along with shallots. Ingredients: 100ml oil Instructions: Wash, cut and stone apricots. Ingredients and Measurements for Roman Recipes, The following recipes are taken from an old Roman cookbook âDe re Coquinariaâ by Marcus Gavius Apicius, a rich A.D. 1st century Roman gourmet, merchant and cookbook writer. Simply the World’s Most Interesting Travel Site. Dilute two tablespoons of anchovy paste in the concentrated juice and mix in a pinch of oregano. [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: 1 tspn ground cumin. To make the yeast dough, It's used as a spice plant, especially for bean dishes. Put them with a little cold water in a pan. 1 tsp cumin seeds This recipe consists of preparing boiled elderberries sprinkled with black pepper, a bit of broth, wine, raisin wine, eggs, and oil. fish fillets or boiled small whole fishes into it. MARCUS GAVIUS APICIUS: DE RE COQUINARIA. Chop fillets into a kind of fish goulash.bszRC pepper, celery seeds, Liebstoeckl, cumin, oregano, dried onion to taste. A classic. a little Caroenum Egyptian Breath Mints – Kyphi (κυ̑φι), Kupar, Kapet. After the chops sponge up all of those rich, rich juices, they are roasted in that same sauce along with black pepper, spices, honey, and a coat of broth thickened with roux. Instructions: Take the stones out of the dates and fill them with nuts or stone-pine oil and wine. Put them into baking foil and grill them together with Caroenum. 4 oz honey. Liquamen or salt salmon) Ancient Roman Government, Military, Infrastructure and Economics (42 articles) factsanddetails.com; mussels. Perhaps the most popular of all the Roman appetizers was the … [Source: Marcus Gavius Apicius, âDe Re Coquinariaâ (A.D. 4th Century),Ancient Roman Recipes, translated by Micaela Pantke of Duisburg University and Michael Witbrock of Carnegie Mellon University, Ancient Roman Recipes cs.cmu.edu/~mjw/recipes/ethnic/ancient-rome], Ingredients: 2 tblsp honey In a mortar, pound the fennel seed with the pepper to a coarse powder. Instructions: First water mussels, and clean them. Its dried roots are used as spice. 1 heaped teaspoon ground cumin 500ml milk This does not mean that the ancient Roman kitchen was without dessert foods, or that desserts were in any way limited. This is a rose pie, but do not let the name fool you. Could be a fair food one gobbles up just before riding a Ferris wheel, not just because of the fried factor, but also for the flavor profile. 1/4 tsp ground ginger water or white wine (to cook the pears) Ancient Greek and Roman Philosophy and Science (33 articles) factsanddetails.com; It seems to be a kind of celery. 1 leek, chopped While sugar was not introduced into Rome until a few years after this cookbook, people still managed to make a few treats balanced between the savory and the sweet sides of the spectrum using honey and spices. The following recipes are taken from an old Roman cookbook. Creamy Chicken Mushroom Soup Yummly. In accordance with Title 17 U.S.C. He believed that if one turned a pot upside down and fumigated it with laurel and cypress smoke before pouring the broth in, it would ‘fix’ the odd smell, and the broth by proxy. Season with Liquamen, add oil, Pregnancy and parenting news, given to you in a way nobody else has. It was often watered down for daily consumption. Add one egg and mix all together well. The book is about Apicius, a first century Roman whose name appears as the title of the oldest known cookbook.. One of the recipes in Apicius is for Parthian chicken. 1 tblsp Liebstoeckl Very garlicy garlic cheese (vg) ‘First, lightly digging into the ground with his fingers, he pulls up … 1 tablespoon butter. When they are done, peel and core them, then crush them into a puree, mixing in the honey, pepper, cumin and passum. 1 teaspoon ground black pepper It is later sliced into individual pieces that will be soaked in a mixture of milk and eggs. 1 pound belly pork, minced