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Recipe for
Aliter holus molle ex foliis
lactucarum cum cepis
(Puree of lettuce leaves with onions)

Aliter holus molle ex foliis lactucarum cum cepis (Puree of lettuce leaves with onions)

by Apicius, III, XV, 3

Yeah, go ahead and click here to buy this book!
The Roman Cookery of Apicius
AFAIK, this recipe comes from Edwards and was inserted by original site author (I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore... These authors do not do this for money, they do it for love. Please support them!

Sounds a bit "ookey" but it's not. As we say, try the different stuff — it's not bad, just different. As I was researching at where the orginal author had found this recipe (and finding the correct Latin name, recipe, etc.), my best guess is that I think it might have been Edwards — hence the "buy box." But, in searching, I also found a great version on the Edesian Experiments website. I do try and ask before using stuff, but I can find no contact there, so I am taking a chance... :-o Thalia, please contact me :-) And, anyone interested in this cooking, it's a great website! Lots of this kind of Roman cooking. Give it a look!!

Original recipe: Coques ex aqua nitrata, expressa concides minutatim. In mortario teres piper, ligusticum, apii semen, mentam siccam, cepam, liquamen, oleum et vinum.

Translation: Another vegetable mash recipe made with lettuce leaves: cook them with onions in water with soda. Squeeze the water out and chop finely. In a mortar pound pepper, lovage, celery seed, dry mint, onion, liquamen, oil, and wine.


  • 1 small head of romaine lettuce
  • 1 medium onion
  • baking soda
  • a few peppercorns
  • 1½ t. celery seed
  • 1 teaspoon dry mint
  • 1 t. garum
  • 1 T. olive oil
  • ¼ c. wine


  • Place the vegetables in a pan with a little water ans steam until tender.
  • Drain, press and chop very finely.

For the sauce:

  • in a mortar, grind the pepper, lovage (or celery seed)
  • Add to mint,stockolive oil, and vinegar.
  • Bring to a boil, then simmer for 25 minutes to reduce.
  • Pour over the vegetable puree and serve.
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