Pullum Frontonianum (chicken A La Fronto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ancient Roman | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Fresh chicken, approx. | |
| 1-1.5kg | ||
| 100 | Oil | |
| 200 | Liquamen -or- | |
| 200 | Wine -plus- | |
| 2 | t | Salt |
| 1 | Leek | |
| Fresh dill, saturei | ||
| coriander pepper to | ||
| taste | ||
| A little bit of defritum |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Start to fry chicken and season with a mixture of Liquamen and oil, together with bunches of dill, leek, Saturei and fresh coriander. Then cook approximately 1 hour with 220 deg C in the oven. When the chicken is done, moisten a plate with Defritum, put chicken on it, sprinkle pepper on it, and serve. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1167.2mg
Potassium: 40.3mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: <1g