The reference below might have the answers!
Grant, M. (200?) 'Roman Cookery; Ancient recipes for modern kitchens'.
Is available at Oxbow Books (http://www.oxbowbooks.com)
Quoting Jenny Hall <[log in to unmask]>:
> ----- Original Message -----
> From: "Martin Locock" <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: 22 January 2003 19:01
> Subject: Roman cooking weights
>
>
> > A colleague wants to cook an authentic Roman meal using a "shoulder
> of
> > pork".
> >
> > What would such a joint weigh?
> >
> > Or an entire Roman pig?
> >
> >
> > Thanking you in advance
> >
> > Martin Locock
> > [log in to unmask]
> >
>
Dr Ruby Ceron-Carrasco
Archaeology
School of Arts, Culture & the Environment.
The University of Edinburgh
Old High School
Edinburgh EH1 1LT
Scotland
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