In ovis apalis - an egg dish by Apicius

This egg-based starter from the cookbook of Ancient Roman author Apicius (1st century CE) is easy to reproduce and a makes a nice little party dish / finger food. You need: eggs, pine nuts, pepper, coriander seeds, caraway, honey, verjuice (or a mild vinegar), olive oil, and - inevitable in ancient Roman cuisine - garum fish sauce (which can be substituted by soy sauce). Stay tuned - there are much more historical recipes to come on this culinary archaeology channel. If you like, visit me at