In ovis apalis an egg dish by Apicius

This eggbased 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