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Ova spongia ex lacte (Honey Omelette)
Ova spongia ex lacte (Honey Omelette) is a traditional Ancient Roman recipe for a honeyed milk and egg omelette traditionally served as an accompaniment to a main meal. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ova spongia ex lacte.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
Ova spongia ex lacte: ova quattuor, lactis heminam, olei unciam in se dissolvis, ita ut unum corpus facias. in patellam subtilem adicies olei modicum, facies ut bulliat, et adicies impensam quam parasti. una parte cum fuerit coctum, in disco vertes, melle perfundis, piper adspargis et inferes.
Translation
Four eggs in half a pint of milk and an ounce of oil well beaten, to make a fluffy mixture; in a pan put a little oil, and carefully add the egg preparation, without letting it boil however. And when one side is done, turn it out into a service platter fold it pour over honey, sprinkle with pepper and serve.
Ingredients:
3 tbsp
honey
4 eggs
275 ml milk
25g butter
1 tbsp olive oil
Twist of black pepper
Method:
Beat together the eggs, milk and oil. Pour a little olive oil into a frying pan and heat. When this is sizzling add the omelette mixture. Agitate with a fork until the mix starts to solidify (this will make for a lighter omelette). When thoroughly cooked on one side turn the omelette over and cook on the other side. Fold in half and turn out onto a plate.
Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices. Sprinkle with black pepper and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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