For our ancient Roman unit, we were inspired to make a Roman meal based on the book we read by DK Eyewitness Books “Ancient Rome”.
We made some innovations and alterations based on the availability of seasonal food.
We made Cornish game hens instead of song birds. We seasoned them with rosemary and spices. From the pan drippings we made a ‘white’ sauce by mixing it with flour in our NutriBullet. We had a platter of celery and olives, and one with grapes. We frequently have dates and figs, but forgot to add it to this meal.
We baked olive and rosemary bread and dipped it in olive oil.
Here’s the bread recipe:
4 cups of flour
2 cups of water
1 tablespoon sugar
1/2 teaspoon of salt
1/4 teaspoon yeast.
Mix ingredients together. Let it rise for 2-3 hours. Shape into rolls and bake for 12 minutes at 430 degrees.