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https://www.youtube.com/watch?v=06r1KDWVuzc&t=70s

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Take the stones out of the dates and fill them with nuts or stonepine kernels. Sprinkle a little salt on the filled dates and stew them in honey or honey sweetened red wine. The dates have to be cooked in on low heat until their peal starts to come off (approximately 5-10 minutes).

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Take the stones out of the dates and fill them with nuts or stonepine kernels. Sprinkle a little salt on the filled dates and stew them in honey or honey sweetened red wine. The dates have to be cooked on low heat until their peal starts to come off (approximately 5 to 10 minutes).

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Columella

Dates: fl. A.D. 50

Columella wrote a De re rustica [Latin text] with recipes. He also included instructions on preserving and pickling fruits and vegetables.

Columella Reference:

"'Tracta': A Versatile Roman Pastry," by Jon Solomon; Hermes, (1978), pp. 539-556.

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Cato the Elder

Dates: 234-149 B.C.

Cato wrote about farming, sacrifices, food, etc. in his De agri cultura [annotated Latin].

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Petronius

Dates: d. A.D. 66

When people talk about the excesses of Roman meals, they probably have a section of the Menippean satirist Petronius' Satyricon in mind -- the Cena Trimalchionis "Trimalchio's Dinner." This is a justly famous passage about a completely over-the-top banquet held by Trimalchio, a gluttonous former slave who became nouveau riche. Petronius died in A.D. 66.

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Aicius

Dates: A.D. Perhaps 1st or 4th Century

If there is one name to remember for information on Roman food, it should be Apicius. Although we don't know anything about him, including his name and dates, he is thought to have been contemporary with Petronius or, perhaps, from the 4th century. When people talk about Roman recipes, they are probably referring to information from what is referred to as the De re coquinaria[Latin text] of a man whose name may have been Apicius.

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henaeus of Naukratis (Egypt)Dates: Early 3rd Century A.D.Athenaeus, a Greek, wrote about a banquet that is known as the Deipnosophists that describes the talk while feasting at the home of a man named Larensis from the turn of the third century A.D.

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henaeus of Naukratis (Egypt)Dates: Early 3rd Century A.D.Athenaeus, a Greek, wrote about a banquet that is known as the Deipnosophists that describes the talk while feasting at the home of a man named Larensis from the turn of the third century A.D.

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"The naturalist who died observing the eruption of Mt. Vesuvius, Pliny the Elder, describes plants eaten as food, and his nephew, Pliny the Younger, writes about food in his letters. Medical writers could be pretty specific about which foods one should eat when suffering various ailments. The Antonine-Plague-era physician Galen advocated barley water for gout and noted that fish "

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-dates
-nuts
-honey
-wax paper
-cinnamon

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refrigerate for 20 minutes

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sprinkle the nuts over the dates

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- when bars are hard take out of fridge and cut into squares
-sprinkle left over nuts on bars

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- when everything is mixed pour into wax paper lined tray and refrigrate for 1-2 hours until hard

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- gradually add date and nut mixture to the honey

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- start to heat the honey until warm

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- grind the nuts and set aside

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- take the original recipe and smash the dates

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-sprinkle extra nuts on top

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- heat honey and add dates

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- take the nuts and stuff the dates

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- take dates and cut them in half but don't fully slice
-chop nuts

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Ancient Roman Recipes! Visit the Romans site for interesting Ancient Roman Recipes. Ancient Roman Recipes with ingredients and cooking instructions.

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http://www.tribunesandtriumphs.org/roman-life/honey-and-nut-dessert.htm

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-200g fresh or dried dates
-50g coarsely ground nuts or stonepine kernels
a little bit salt
-honey, or red wine with honey (to stew)

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-get all ingredients