De Re Coquinaria

 

                           De Re Coquinaria: Surviving Roman Cookbook

De re coquinaria (“On the Subject of Cooking” or “On Cookery”) is a collection of Roman recipes traditionally associated with Apicius, a name linked to several Roman gourmets, especially Marcus Gavius Apicius (c. 1st century AD).

• Language: Latin
• Period of surviving compilation: probably late 4th–early 5th century AD
• Traditional association: Apicius
• Subject: Roman food, cooking techniques, sauces, ingredients, and recipes
• Importance: It is the most substantial surviving Roman cookbook.

A recipe known as tyropatinam describes a preparation involving milk and eggs, sweetened with honey and gently cooked until it sets. 

It is considered the historical ancestor of modern custard, crème caramel, and flan.

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