Click on the image, above to submit to Pinterest.
Apothermum (Sweet Wine and Raisin Sauce)
Apothermum (Sweet Wine and Raisin Sauce) is a traditional Ancient Roman recipe for a classic dessert made from spelt flour, small nuts and blanched almonds boiled together until soft and thick that's flavoured with raisins and sweet wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sweet Wine and Raisin Sauce (Apothermum).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
Apothermum sic facies: alicam elixa nucleis et amygdalis depilatis et in aqua infusis et lotis ex creta argentaria, ut ad candorem pariter perducantur. cui ammiscebis uvam passam, caroenum vel passum, desuper piper confractum asparges et in boletari inferes.
Translation
To Make Sweet Wine and Raisin Sauce: Boil spelt with small nuts and blanched almonds. The almonds should previously have been soaked in water with the chalk used as polish, so that they are perfectly white. To this add raisins and
defritum or
raisin wine. Sprinkle with ground pepper and serve in a bowl [with the prepared forcemeats].
Modern Redaction
This recipe is for a sweet wine and raisin sauce to be served with forcemeats. Though it might sound like a dessert to modern ears, and it can, indeed, be prepared as a dessert it really is a sweet sauce.
Ingredients:
3 tbsp spelt flour
60g finely-chopped nuts
60g ground
almonds
60g raisins
60ml
defritum
2 tbsp fish sauce
freshly-ground black pepper, to garnish
Method:
Whisk the spelt flour with 60ml water to make a smooth slurry. Add the nuts to a pan, pour over 500ml water and bring to a simmer. Whisk in the spelt slurry, reduce to a simmer and cook for about 25 minutes. Add the raisins, fish sauce and defritum and cook for a further 10 minutes, or until the sauce is very thick.
Turn into a bowl, garnish with freshly-ground black pepper and serve as an accompaniment to meatballs (this goes particularly well with fowl meatballs).
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
%20Recipe)