1. By: Peyton Blair

2.  Firstmeal of the day (breakfast)
 Ate very early in the morning
 Buffet or flat- round loaves seasoned with
salt
 Patricians would also eat eggs, cheese,
honey, milk, and fruit
 Ate with fingers
 Very casual meal

3.  Lunch
 Late morning/early afternoon
 Usually consist of leftovers from the main
meal of the day before
 Sometimes eat fish and fresh fruit
 Rich rested at home
 Poor would eat fast or not eat
much

4.  Main meal- dinner
 Most important meal
 Started around 3pm and could go until late
at night
 Course one- snack; egg dish, small rolls
sprinkled with poppy seed and honey, hot
sausage, lettuce and olives,
 Course two- birds, liver of a capon (rare
chicken), pickles, mushrooms, and other
vegetables

6.  Course three- Dessert; nuts, fruits (both
eaten uncooked), almonds, dried grapes,
sweetmeats, cheesecakes, almond cakes,
ice-cream, tarts, etc.
 Some say that the apple-berry tart was the
favorite
 Wine served with
meal

7.  Even though they had spoons and knifes,
(no forks) they usually use their fingers.
 The food was usually served in small
dishes it would be easy to eat.
 Big dishes were made easy to cut with
knifes.
 A finger bowl and napkin was always
there.

8.  Ingredients
Half a cup of plain flour
One cup of ricotta cheese
1 egg, beaten
bay leaves
Half a cup of clear honey
Method
Sift the flour in a mixing bowl.
Beat the cheese until soft, stir into the flour.
Add the beaten egg to the flour/cheese mixture, forming a soft dough
Divide the dough into four and shape each piece into a bun
Place on a greased baking tray with a fresh bay leaf underneath.
Heat the oven to 375F - 190C. Bake for 35 - 40 minutes until golden
brown.
 Recipe taken from: http://www.squidoo.com/ancient-food-rome