How to Make an Ancient Roman Meal

For our ancient Roman unit, we were inspired to make a Roman meal based on the book we read by DK Eyewitness Books “Ancient Rome”.

We made some innovations and alterations based on the availability of seasonal food.

We made Cornish game hens instead of song birds. We seasoned them with rosemary and spices. From the pan drippings we made a ‘white’ sauce by mixing it with flour in our NutriBullet. We had a platter of celery and olives, and one with grapes. We frequently have dates and figs, but forgot to add it to this meal.

We baked olive and rosemary bread and dipped it in olive oil.

Here’s the bread recipe:
4 cups of flour
2 cups of water
1 tablespoon sugar
1/2 teaspoon of salt
1/4 teaspoon yeast.

Mix ingredients together. Let it rise for 2-3 hours. Shape into rolls and bake for 12 minutes at 430 degrees.




  1. Nice presentation. I have a cookbook called, “Pleyn Delit” (Plain Delight) that has recipes dating back to the middle ages. Historical cooking is very different.

  2. This comment is probably too late, but I was curious to know if the recipe for the bread actually didn’t require you to knead the dough. If not, would it not have been supposed to be fermented overnight?

  3. Romans did not know sugar – it did not existed in the consistence we know today – they used honey imported from Malta – Melitta, or Israel. The same yests were not known in antiquity, the fermentation process of flour was discoverd by medieval monks.

  4. The ‘salad’ shouldn’t have cucumbers in it. Certain vegetables were not eaten back then as they are today. Cucumbers were extremely extremely bitter. It took some years of genetic modification to breed the bitterness out of them. And tomatoes weren’t around back then, that was also post Columbus import into Europe.

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