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Roman Lentil Casserole ( Pottage) - Comments

Comments

Name: Mrs Hudson 22nd April 2010
Wonderful recipe which I'm going to try soon. Could you tell me where you obtained the dry rue from please. Thanks.
We found dried rue online, do check it is food grade though rather than medicinal. It can be omitted from the dish but the flavour of dried rue is strong, so the dish does loose something in terms of authenticity without it. The Cookit Team
Name: Kaspar 27th June 2011
The recipe doesn't seem quite vegetarian with the fish sauce. Would soy sauce be a good replacement? Fish sauce adds a fermented, salty element, so soy sauce would be a sensible vegetarian option. We have added this to the main recipe and thanks for letting us know. It was meant to be listed in the first place. The Cookit Team
Name: Ted Collins 27th June 2011
Would it be possible to get a reference on the source of this recipe (and others in your history cookbook)? I do historical reenactment, and we like to be able to document the historical sources of things we use, including recipes. This particular recipe was reproduced with the kind permission of Sally Grainger from her book Cooking Apicus. She is a leading food researcher for this period and all recipes in our History Cookbook have come either from published works, with permission or directly from experimental cooks in this field who advised or supplied us with working recipes from original sources such as The Good Housewife's Jewel(1596) and The Art of Cookery made Plain and Easy by Mrs Glasse (1774). In many instances the recipe in the introduction is the original recipe text.The Cookit Team
Name: Jo 26th June 2016
We still make this (and versions thereof) in Italy. Lovely on a winter's day with crusty bread.
Name: Flavio 5th December 2016
Based on Apicius, De Re Coquinaria, Liber V - Chapter II Lenticula (III Aliter Lenticulam)

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