It’s bbq season, so here’s a Roman burger recipe

The Apicius and the Ancient Roman Burger

Hello food historians and curious cooks alike!

If you’ve ever wondered how the Romans satisfied their appetites during the splendor of the empire, you’ve come to the right place. Today, we’re traveling back in time to take a look at one of the most fascinating cookbooks ever created: The Apicius. We’ll also introduce a recipe from its pages, Isicia Omentata, which might look a little familiar to you!

The 10th century CE Apicius manuscript from the Fulda monastery in Germany, which was acquired in 1929 by the New York Academy of Medicine. Photo c/o Wikipedia.

So what is the Apicius? This collection of recipes, dating back to the 4th or 5th century AD, is thought to be one of the oldest cookbooks in existence. Its full Latin title, De re coquinaria translates as “On the Subject of Cooking.” It’s a treasure trove of ancient culinary delights, from simple vegetable dishes to extravagant meat courses, desserts, and even wines. There’s some debate among historians about who wrote this book. Many attribute it to Marcus Gavius Apicius, a famous gourmet who lived during the 1st century CE (common era), but it’s likely the book was compiled by several authors over the centuries.

Now let’s turn our attention to one of the Apicius’s most intriguing recipes, the Isicia Omentata, or as we might call it today: the Roman Burger!

Before we get started, remember that this blog and the recipes within it are for entertainment and educational purposes. While the Apicius provides us with lists of ingredients, the exact methods and measurements can be open to interpretation, and food safety standards have changed a great deal over time.

That being said, here’s a glimpse of the ingredients you’d need to prepare Isicia Omentata:

1. Minced meat (The Romans would often use pork, but any meat would work)
2. Bread soaked in wine
3. Ground pepper
4. Garum (a fermented fish sauce popular in ancient Rome; you could use a modern fish sauce as a substitute)

These ingredients would be mixed together to form patties, then grilled or roasted over an open fire. Picture the juicy meat sizzling, the aromatic pepper mingling with the sweet scent of wine-soaked bread. It’s no wonder this dish was a popular treat at Roman banquets!

If you’re an adventurous cook and decide to give this ancient recipe a whirl, remember to adapt it to modern dietary guidelines and practices. And don’t forget to share your experience in the comments below!

Join me next time as we uncover more culinary relics from our past. Until then, stay curious and keep cooking!