1. Pultes Iulianae sic coquuntur: alicam purgatam infundis, coques, facies ut ferveat. cum ferbuerit, oleum mittis. cum spissaverit, lias diligenter. adicies cerebella duo cocta et selibram pulpae quasi ad isicia liatae, cum cerebellis teres et in caccabum mittis. teres piper, ligusticum, feniculi semen, suffundis liquamen et vinum modice, mittis in caccabum supra cerebella et pulpam. ubi satis ferbuerit, cum iure misces. ex hoc paulatim alicam condies, et ad trullam permisces et lias, ut quasi sucus videatur.

1. Julian Pottage is made thus: Pour hulled spelt into a pan, [add water] and bring to a boil. While boiling add olive oil. When [the mixture] thickens, stir until smooth and creamy. Now mix in two brains, previously cooked, with 225g meat ground as for forcemeat and place these in the pan. Pound pepper, lovage, fennel-seed [in a mortar], moisten with a little wine, and add to the brains and forcemeat, then cook. When this has cooked sufficiently mix it with stock. Add this mixture to the spelt, combining it by the ladleful, and stir until smooth, [cooking until you have the consistency of a paste].
For the modern Redaction see: Julian Pottage.

2. Pultes cum iure oenococti: pultes oenococti iure condies, copadia, similam sive alicam coctam hoc iure condies, et cum copadiis porcinis adponis oenococti iure conditis.

2. Pottage with Wine Sauce: Season the pottage with wine sauce, season cooked fine wheat flour or spelt in this sauce, and serve with tender pieces of pork made savoury by the wine sauce.
For the modern Redaction see: Pottage with Wine Sauce.

3. Pultes tractogalatae: lactis sextarium et aquae modicum mittes in caccabo novo et lento igni ferveat. tres orbiculos tractae siccas et confringis et partibus in lac summittis. ne uratur, aquam miscendo agitabis. cum cocta fuerit, ut est, super ignem, mittis melle. ex musteis cum lacte similiter facies, salem et oleum minus mittis.

3. Pottage of Pastry and Milk: Put 600ml of milk and a little water in a clean saucepan and bring to a boil over a slow fire. Take three pieces of dry pastry, crumble these and put the crumbs into the milk. When it has cooked fully on the stove, add honey. A similar pottage can be made with must and milk, salt and a little olive oil.
For the modern Redaction see: Pottage of Pastry and Milk.

4. Pultes: alicam purgatam infundis, coques. cum ferbuerit, oleum mittis. cum spissaverit, adicies cerebella duo cocta et selibram pulpae quasi ad isicia liatae, cum cerebellis teres et in caccabum mittes. teres piper, ligusticum, feniculi semen, suffundis liquamen et meri modicum, et mittis in caccabum supra cerebella et pulpam. ubi satis ferbuerit, cum iure misces. ex hoc paulatim alicam condies, et lias ut quasi sucus videatur.

4. Meat Pottage: Pour hulled spelt into a saucepan, [add water and] bring to a boil. When boiling, add olive oil. As soon as the mixture thickens take two brains, previously cooked, and 225g of meat minced as for forcemeat, pound with the brains and place in the saucepan. Pound pepper, lovage and fennel seed [in a mortar]. Add stock and a little unmixed wine, and pour over the brains and meat. Subsequently, stir the mixture into the pottage little by little, to make the spelt savoury. Stir carefully, until the mixture resembles a thick paste.^[1]
For the modern Redaction see: Pultes.

1. Lenticula ex sphondylis [sive fondilos]: accipies caccabum mundum, adicies in mortarium piper, cuminum, semen coriandri, mentam, rutam, puleium, fricabis, suffundis acetum, adicies mel, liquamen et defritum, aceto temperabis, reexinanies in caccabo. sphondylos elixatos teres et mittis ut ferveant. cum bene ferbuerint, obligas. adicies in boletari oleum viridem.

1. Lentils and Parsnips: Take a clean saucepan [add the lentils and cook until tender]. In a mortar, put pepper, cumin, coriander seed, mint, rue and pennyroyal and pound. Pour over vinegar, add honey, liquamen and defritum, blend with the vinegar. Pour this into the saucepan then add mashed, boiled, parsnips and cook. When they have boiled thicken with starch. Serve in a mushroom dish [sprinkled with] best olive oil.
For the modern Redaction see: Lentils and Parsnips.

2. Lenticulam de castaneis: accipies caccabum novum, et castaneas purgatas diligenter mittis. adicies aquam et nitrum modice, facies ut coquatur. cum coquitur, mittis in mortario piper, cuminum, semen coriandri, mentam, rutam, laseris radicem, puleium, fricabis. suffundis acetum, mel, liquamen, aceto temperabis, et super castaneas coctas refundis. adicies oleum, facies ut ferveat. cum bene ferbuerit, tudiclabis [ut in mortario teres]. gustas, si quid deest, addes. cum in boletar miseris, addes oleum viridem.

2. Lentils with Chestnuts: [Boil the lentils until tender]. Take a clean saucepan and add the carefully cleaned chestnuts. Add water and a little cooking soda. When cooked, put pepper, cumin, coriander seed, mint, rue, later root, and pennyroyal into a mortar; pound. Moisten with vinegar; add honey and liquamen, blend with vinegar and pour over the cooked chestnuts. Add olive oil, bring to a boil. When boiling well, stir. [Mix with the lentils,] taste. If anything is lacking, add it now. When you have poured [this mixture] into the mushroom dish, add fresh olive oil.
For the modern Redaction see: Lentils and Chestnuts.

3. Aliter lenticulam: coquis. cum despumaverit, porrum et coriandrum viridem supermittis. ‹teres› coriandri semen, puleium, laseris radicem, [semen] mentam et rutam, suffundis acetum, adicies melle, liquamine, aceto, defrito temperabis, adicies oleum, agitabis. si quid opus fuerit, mittis. amulo obligas, insuper oleum viridem mittis, piper aspargis et inferes.

3. Lentils, Another Way: Cook [the lentils]. When the froth has been skimmed, add leeks and fresh coriander. Pound coriander seeds, pennyroyal, laser root, mint and rue [in a mortar]. Moisten with vinegar and add honey, liquamen, vinegar and defrutum. [Pour over the lentils], add olive oil and stir. If anything is lacking, add it now. Thicken with starch, add some fresh olive oil, sprinkle with pepper and serve.
For the modern Redaction see: Lentils, Another Way.

1. Pisum coques. cum despumaverit, porrum, coriandrum et cuminum supra mittis. teres piper, ligusticum, [careum hoc est caravita] careum, anethum, ocimum viridem, suffundis liquamen, vino et liquamine temperabis, facies ut ferveat. cum ferbuerit, agitabis. si quid defuerit, mittis et inferes.

1. [Untitled]: Cook the peas. When the froth has been skimmed off [the surface] add leeks, coriander and cumin. Pound pepper, lovage, caraway, aniseed and fresh basil [in a mortar]. Moisten with liquamen and wine. [Add to the cooked peas], cook, stirring [occasionally]. [Taste and] add whatever may be lacking, and serve.
For the modern Redaction see: Seafood Fricassee.

2. Pisam farsilem: coques. cui oleum mittis. <accipies> abdomen, et mittis in caccabum liquamen et porrum capitatum, coriandrum viridem. imponis ut coquatur. isicia minuta facies quadrata, et coques simul turdos vel aucellas vel de pullo conciso et cerebella prope cocta cum iuscello coques. lucanicas assas, petasonem elixas, porros ex aqua coques, nucleorum heminam frigis. teres piper, ligusticum, origanum, gingiber, ius abdominis fundis, lias. angularem accipies, qui versari potest, et omentis tegis. oleo perfundis, deinde nucleos aspargis et supra pisam mittis ut tegas fundum angularis, et sic componis supra petasonis pulpas, porros, lucanicas concisas. iterum pisam supermittis. item alternis aptabis obsonia, quousque impleatur angularis. novissime pisam mittis, ut intus omnia contineat. coques in furno vel lento igni imponis, ut ducat ad se deorsum. ova dura facies, vitella eicies, in mortario mittis cum pipere albo, nucleis, melle, vino candido et liquamine modico. teres et mittis in vas ut ferveat. cum ferbuerit, pisam mittis in lancem, et hoc iure perfundis. hoc ius candidum appellatur.

2. Pressed Peas: Boil the peas, add olive oil. Take a belly [of pork, dice] and put into a saucepan with stock, the heads of leeks and green coriander. Simmer [to cook]. Make small cubes of forcemeat and cook in stock with thurshes, meats, or other small birds or chicken slices, and brains previously parboiled in stock. Roast Lucanian sausages, boil a leg of pork, cook leeks in water and roast 200g of nuts. pound pepper, lovage, oregano and ginger [in a mortar]. Pour over these stock from the belly of pork and stir. Take a pan with straight edges, one that can be inverted, and cover [the base] with caul fat. Grease with olive oil and then sprinkle pine-nuts [on top]. Add peas over this, so that the base of the pan is covered. Over this arrange the pork, leeks and the sliced Lucanian sausage. Put peas on top and cover these alternately with layers of the prepared meats. Continue until the vessel is full. Finally, put a layer of peas on top so that all the ingredients are contained within. Cook in the oven over a slow fire so that the dish cooks until set. In a mortar, put hard-boiled eggs, having first removed the yolks, white pepper, nuts, honey, white wine, and a little stock. Mix these together and put them in a saucepan until they boil. Turn over the pressed peas onto a serving dish and pour the sauce over the top. This is called white sauce.
For the modern Redaction see: Pressed Peas.

3. Pisum Indicum: pisum coques. cum despumaverit, porrum et coriandrum concidis et mittis in caccabum ut ferveat. et accipies sepias minutas, sic quomodo sunt cum atramento suo, ut simul coquantur. adicies oleum, liquamen et vinum, fasciculum porri et coriandri. facies ut coquantur. cum coctum fuerit, teres piper, ligusticum, origanum, carei modicum, suffundis ius de suo sibi, vino et passo temperabis. sepias minutatim concidis et in pisum mittis. piper asparges ‹et inferes›.

3. Indigo Peas: Boil the peas and skim off the scum. Then chop leeks and coriander. Add [these] to the pan and simmer. Take little cuttlefish and cook them together with their own ink, adding olive oil, liquamen, wine, and a bouquet of chives and coriander. When cooked, grind pepper, lovage, oregano, a little caraway, and a little stock from the cuttlefish. Blend with wine and passum. Chop the cuttlefish finely and add to the peas. Pour the sauce over everything. Sprinkle with pepper [and serve].
For the modern Redaction see: Indigo Peas.

4. <Aliter Pisam>: Pisum coques, agitabis et mittis in frigidam. cum refrigeraverit, deinde agitabis. concidis cepam minutatim et albamentum ovi, oleo et sale condies, aceti modicum adicies. in boletari vitellum ovi cocti colas, insuper oleum viridem mittis et inferes.

4. <Peas, Another Method>: Cook the peas, toss and place them in cold water. When they have cooled, toss again. Finely-chop and onion and a [hard-boiled] egg white. Season with olive oil, and add a little salt and vinegar. [Drain the peas into a mushroom dish]. Pour the yolk of a soft-boiled egg into the mushroom dish. Pour the olive oil [and vinegar sauce] over and serve.
For the modern Redaction see: Peas with Vinaigrette.

5. Pisam Vitellianam sive fabam: pisam coques lias. teres piper, ligusticum, gingiber, et super condimenta mittis vitella ovorum, quae dura coxeris, mellis uncias III, liquamen, vinum et acetum. haec omnia mittis in caccabum et condimenta quae trivisti. adiecto oleo ponis ut ferveat. condies pisam, lias, si aspera fuerit. melle mittis et inferes.

5. Peas or Beans à la Vitellus: Cook the peas [or beans] and stir until smooth. Pound pepper, lovage and ginger. Over the spices put the yolks of hard-boiled eggs, 90g honey, liquamen, wine and vinegar. Put all of these, with the ground seasonings, into a pan. Add oil, and bring to a boil. Season the peas with this, stirring until smooth if lumpy. Add honey and serve.
For the modern Redaction see: Butter Beans in a Herb Sauce.

6. Aliter pisa sive faba: ubi despumaverit, teres mel, liquamen, caroenum, cuminum, rutam, apii semen, oleum et vinum. tudiclabis. cum pipere trito et cum isiciis inferes.

6. Peas or Beans, Another Way: [Boil the peas or beans.] When the froth has been skimmed off pound honey, liquamen, caroenum, cumin, rue, celery seed, oil and wine. Stir [into the peas]. Serve with ground pepper and forcemeat balls.
For the modern Redaction see: Peas or Beans, Another Way.

7. Aliter pisam sive fabam: despumatam subtrito lasare Parthico, liquamen et caroeno condies. oleum modice superfundis et inferes.

7. Peas or Beans, Another Way: Prepare the boiled and skimmed peas or beans with Parthian laser^[2], stock, and caroenum. Pour over a little olive oil and serve.
For the modern Redaction see: Peas or Beans, Another Way.

8. Pisam adulteram versatilem: coques pisam. cerebella vel aucellas vel turdos exossatos a pectore, lucanicas, iecinera, gizeria pullorum in caccabum mittis, liquamen, oleum. fasciculos porri capitati, coriandrum viridem concidis, et cum cerebellis coques. teres piper, ligusticum et liquamen . . .

8. Peas Turnover: Cook the peas. Put bains, or small birds or thrushes boned from the breast into a pan. Add Lucanian sausages, livers and chicken giblets, stock and olive oil. Cook the brains [and other meats] with a bunch of heads of leeks and chopped green coriander. Mix pepper and lovage and stock <along with some of the pea cooking liquid to make a stock. Line the base of a straight-edged pan with caul fat, grease with olive oil and arrange peas an the other ingredients in alternating layers, finishing with a layer of peas. Cook in the oven or over a low fire until the dish sets. Turn out onto a serving dish and bring to the table.>
For the modern Redaction see: Peas Turnover.

9. Pisam sive fabam Vitellianam: pisam sive fabam coques. cum despumaverit, mittis porrum, coriandrum et flores malvarum. dum coquitur, teres piper, ligusticum, origanum, feniculi semen, suffundis liquamen et vinum, ‹mittis› in caccabum, adicies oleum. cum ferbuerit, agitas. oleum viridem insuper mittis et inferes.

9. Peas or Beans à la Vitellus: Cook the peas or beans. When they have been skimmed add leeks, coriander and mallow flowers. Whilst this is cooking, pound pepper, lovage, oregano and fennel seeds [in a mortar]. Moisten with stock and wine, and put [this sauce] into a pan [with the peas or beans]. Add oil and when it boils, stir. Before serving pour over a little fresh olive oil.
For the modern Redaction see: Peas or Beans à la Vitellus.

1. Cum faba: coques. teres piper, ligusticum cuminum coriandrum viridem, suffundis liquamen, vinum et liquamen in ea temperabis, mittis in caccabum, adicies oleum. lento igni ferveat et inferes.

1. Beans: Cook the beans. Pound pepper, lovage, cumin, fresh coriander [in a mortar], moisten with stock, blend with wine and liquamen, put into the saucepan [with the beans], add olive oil. Simmer over a slow fire and serve.
For the modern Redaction see: Dried Peas à la Apicius.

2. Conchiclam Apicianam: accipies cumanam mundam, ubi coques pisum, cui mittis lucanicas concisas, isiciola porcina, pulpas, petasonem. teres piper, ligusticum, origanum, anethum, cepam siccam, coriandrum viridem, suffundis liquamen, vino et liquamine temperabis. mittis in cumanam, cui adicies oleum, pungis ubique ut combibat oleum. igni lento coques ita ut ferveat et inferes.

2. Dried Peas à la Apicius: Cook dried peas in a clean vessel of Cumean clay. Add to these sliced Lucanian sausage, pork forcemeat balls, other [sliced] meats and [diced] leg of pork. Pound pepper, lovage, oregano, aniseed, dried onion and green coriander [in a mortar]. Moisten with stock. Blend with wine and liquamen. Pour this into the clay vessel and add olive oil. Puncture through so that the [meats and peas] absorb the oil. Cook over a low fire and serve.
For the modern Redaction see: Green Beans in a Coriander Sauce.

3. Conchiclam de pisa simplici: pisam coques. cum despumaverit, fasciculum porri et coriandri mittis. dum coquitur, teres piper, ligusticum, origanum, fasciculum, ‹suffundis ius› de suo sibi, fricabis, [suffundis], liquamine temperabis, mittis. super adicies oleum, et lento igni ferveat, et inferes.

3. A Dish of Plain Peas: Cook and skim the [dried] peas. Add a bunch of leeks and coriander. While [these are] cooking, pound pepper, lovage and oregano [in a mortar]. Add a bouquet garni [of fresh herbs] and moisten with stock, blend with wine and liquamen, put into the pan [with the peas]. Add olive oil, cook over a low fire [until done] and serve.
For the modern Redaction see: A Dish of Plain Peas.

4. Conchicla Commodiana: pisam coques. cum despumaverit, teres piper, ligusticum, anethum, cepam siccam, suffundis liquamen, vino et liquamine temperabis. mittis in caccabum ut combibat. deinde ova IV solves, in sextarium pisae mittis, agitas, mittis in cumanam, ad ignem ponis, ut ducat, et inferes.

4. Legumes à la Commodus: Cook and skim the [dried] peas. Pound pepper, lovage, aniseed and dried onion [in a mortar]. Moisten with stock [from the pan], blend with wine and liquamen. Mix [this sauce with the peas] in the pan until it is absorbed. Crack four eggs. Add this may eggs for each 600ml of [cooked] peas and stir. Put them into an earthenware pot, place over a low fire until set and serve.
For the modern Redaction see: Legumes à la Commodus.

5. Aliter conchiclam sic facies: concidis pullum minutatim, liquamine, oleo et vino ferveat. concidis cepam, coriandrum minutum, cerebella enervas, mittes in eundem pullum. cum coctus fuerit, levas et exossas. concides minutatim cepam et coriandrum, colas ibi pisam coctam non conditam. accipies conchiclarem, pro modo componis varie. deinde teres piper, cuminum, suffundis ius de suo sibi. item in mortario ova duo dissolves, temperas, ius de suo sibi suffundis pisae integrae elixae, vel nucleis adornabis, et lento igni fervere facies et inferes.

5. Legumes, Another Way: Chop a chicken into small pieces and cook in stock, olive oil and wine. To the chicken add chopped onion, finely-chopped coriander and skinned brains. When [the chicken has] cooked, remove it [rom the pot] and bone. [Cook the peas in plain water.] Chop an onion and coriander finely and scatter this over the unseasoned cooked peas. Take a suitable pan and arrange [in this] your ingredients, all mixed together. Pound pepper and cumin and moisten with some of the chicken stock. Crack two eggs [into the mortar] and mix. Pour the the remaining stock from the chicken over [the sauce ingredients]. Add to the pan [with the other ingredients]. Decorate with pine nuts and cook over a low fire. Serve [when set].
For the modern Redaction see: Legumes, Another Way, Are Made Thus.