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Tisanam sic Facies (Barley Soup)

Tisanam sic Facies (Barley Soup) is a traditional Ancient Roman recipe for a classic soup of barley cooked in a pig knickle stock flavoured with spices and herbs and finished with honey, vinegar, defritum and liquamen. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Barley Soup (Tisanam sic Facies).

prep time

20 minutes

cook time

130 minutes

Total Time:

150 minutes

Serves:

4

Rating:

Tags : Spice RecipesHerb RecipesPork RecipesAncient Roman Recipes

Original Recipe

Tisanam sic Facies (from Apicius' De Re Coquinaria) IV, iv, 1

Tisanam sic facies: tisanam lavando fricas, quam ante diem infundes. impones supra ignem calidum. cum bullierit, mittes olei satis et anethi modicum fasciculum, cepam siccam, satureiam et coloefium, ut ibi coquantur propter sucum. mittes coriandrum viridem et salem simul tritum et facies ut ferveat. cum bene ferbuerit, tolles fasciculum et transferes in alterum caccabum tisanam sic, ne fundum tangat propter combusturam. lias et colas in caccabulo supra acronem coloefium. teres piper, ligusticum, pulei aridi modicum, cuminum et silfi frictum, [ut bene tegatur], suffundis acetum, defritum, liquamen, refundis in caccabum super coloefium acronem, ut bene tegatur. facies ut ferveat super ignem lentum.

Translation

Barley Soup: Soak the barley in water for 24 hours then rinse and hull it. Put [in a pan] over a hot fire, bring to a boil and add sufficient oil, a bouquet garni of anise, dry onion, savory and a pig's knuckle and allow to cook with the barley for flavour. Add fresh coriander and powdered salt and when it has cooked thoroughly remove the bouquet of anise and transfer the barley into another cooking vessel, so that the barley is not scorched by the bottom of the pan. Cream until smooth and strain into a pan over the pig's knuckle. Pound pepper, lovage, a little dried pennyroyal, cumin, and ground silphium. Moisten with honey, vinegar, defritum and liquamen and pour into the pan over the pork knuckle. Cook over a slow fire.

Modern Redaction

This recipe has a long history (it is also known as Ptisana in Greek) and versions can be found in Galen (who is also quoted in Oribasius' Ἰατρικαὶ Συναγωγαί/Collectiones Medicae Medical Compilations c360 CE). Thus this barley soup was considered to be not just nourishing but also a medicine.

Ingredients:

70g pearl barley
2.5l water
2 tbsp olive oil
1 tsp aniseed
1 tbsp dried onion
1 tsp savory
1 pig's knuckle
1/2 bunch of coriander, chopped
sea salt, to taste
1/4 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
pinch of dried pennyroyal (but substitute lesser calamint to be safe) (or mint)
1/4 tsp ground cumin
pinch of asafoetida
2 tbsp honey
1 tbsp white wine vinegar
100ml defritum
2 tbsp liquamen or Thai fish sauce

Method:

Place the pearl barley in a bowl, cover with water and set aside to soak over night. Drain then place in a pan with the water and olive oil. Tie together the aniseed, dried onion and savory in a cloth and add this to the pan with the pig's knuckle and coriander. Season to taste with salt then bring to a boil. Reduce to a simmer and cook, stirring occasionally, for about 40 minutes, or until the barley is soft.

Remove the aniseed bouquet at this time then pound together the black pepper, lovage (or celery) seeds, pennyroyal (or mint), cumin and asafoetida in a mortar. Moisten with the honey, white wine vinegar, liquamen and defritum then pour this mixture into the barley soup.

Bring back to a boil, reduce to a simmer and cook for a further 90 minutes, or until the barley is breaking down and all the ingredients are done through. Ladle into warmed soup bowls and serve.
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.