The World That Was

Hello and Welcome to The World That Was! Io Saturnalia! The Roman celebration of the end of the year, Saturnalia, is next week! So celebrate another end of another year, I'm making a simple baked treat to serve for any saturnalia celebrations you have planned - a quick and easy Dulcia Piperata (as recorded by Apicius) In any case, let's now take a look at The World That Was! Follow along with my YouTube video, above! Check out my Patreon for more! Ingredients 1 cup / 150g flour 2 eggs 1/2 tsp ground rosemary 75 g chopped almonds 2tsp ground pepper 100 ml sweet white wine (or grape juice) 2 tbsp honey Milk 75g Chopped hazelnuts Method: 1 - Mix Dry Ingredients Toss about a cup of flour in a bowl. Add in some rosemary, a couple teaspoons of ground pepper, and about 75g of chopped almonds to the bowl. Mix everything together, just so it's all evenly mixed. Rosemary is a commonly-found herb in the Mediterranean, and found it's way into Roman cooking in a variety of dishes! I

Hello and Welcome to The World That Was! Today, I'll be making a simple barley porridge, as recorded by Ibn Sina (Avicenna) in the 11th century! This dish shares a lot of similarities to my Sumerian Sasqu recipe from a few months ago, suggesting that it may have been a regional dish in antiquity that has been preserved through the centuries to modernity. Ingredients (for about 3 portions) 6 tbsp barley 1l milk honey sliced almonds (garnish) cardamom seeds Method 1 - Simmer Milk and Soak Barley To begin with, we need to prepare our barley. Soak about 5 or 6 tablespoons of barley grains in a bowl of water overnight, to help break them down in the cooking process. So if you want to make this today, you should've started this yesterday. Or at least 4 hours beforehand. Drain these before using them! Then, pour about a litre of milk into a saucepan, and set it over a medium high heat. Though the original recipe uses undescribed milk, I'm using whole-fat cow milk. But sheep and go

Hello and Welcome to The World That Was! Today, I'll be taking a look at a medieval Byzantine honey cake - which itself is based on an earlier Greek iron-age cake, amphiphon. This is going to be a light, fluffy cake with a rich, honey flavour! In any case, let's now take a look at the world that was! Follow along with my YouTube video, above! If you like what you see, consider supporting me over on Patreon! Ingredients 1 cup flour 3/4 cup butter 3/4 cup sugar 1/2 cup walnuts salt orange rind 1 - Cream the Sugar and Butter To begin with, toss about 3/4 of a cup of room-temperature butter into a mixing bowl. Into this, place about 3/4 of a cup of sugar. Mix everything together using a wooden spoon, smearing the butter into the sugar along the side of the bowl. Do this until it takes on a rich, creamy texture. At this stage, beat three eggs into the mixture, taking care to mix them all thoroughly before progressing! 2 - Add Dry Ingredients Next, toss in about a cup's worth of