ancient native roman ingredients

NO INGREDIENTS This is a quick introduction to some ancient native Roman recipe ingredients...such as:

Caroenum: Boiled must (you have to boil the new wine or grape juice until : it is only half the amount you started with).

Defritum: Either thick fig syrup, or must that's boiled until you have : only a third of the amount with which you started.

Liebstoeckl: In Latin it's called "levisticum officinale". It's an roots Liquamen: A salty fish sauce. Most of the time you can replace it with : salt.

Passum: Very sweet wine sauce, made by boiling the must (new wine or : grape juice) to thicken it. (Maybe add honey?...just a guess)

Poleiminze: A kind of mint that's growing in inundated areas. Just replace : it with ordinary mint.

Saturei: In Latin it's called "satureia hortensis". It's a violet or : white flowered kind of labiate plant which grows mainly in : Southern Europe. It's used as a spice plant, especially for : bean dishes.

Silphium: Its other names are "Laser" or "ferula asa foetida". It's also : called a "hing" in the Indian cuisine. It is an onion and : garlic subsitute and should be used rather sparingly because of : its very strong taste and smell.

Also, here are some useful conversions: 5 ml = 1 tsp 15 ml = 1 tbsp 28.3 g = 1 ounce (100 g = 3½ ounces) 454 g = 1 pound (1 kg = 2⅕ pounds) 250 ml = 1 cup 1 L = 4 cups 180 deg C = 350 deg F 220 deg C = 425 deg F