1/2 cups of nibbed almonds - 1/2 cups of broken walnuts - 2 tbsp - pine kernels - 1 tbsp honey - 2 tbsp white wine - 2 tbsp milk - 2 tbsp fish sauce (I have used anchovy sauce) - 6 eggs - ground black pepper - 1 tbsp of olive oil. Upside-down patina as a sweet. Roast pine kernels and shelled broken nuts; crush with honey, pepper, fish sauce, milk, eggs, a little wine and oil, turn on a round flat dish. Apicius 4, 2, 16. I have tried with extra anchovy sauce after serving, it was quite nice! Bibliography: Dalby, Andrew and Grainger, Sally - The Classical Cookbook , British Museum Press, 2012.
Apontamentos de História da Alimentação