Julies caesar project

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Julies caesar project

  1. 1. By: Peyton Blair
  2. 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. 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. 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
  5. 5.  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
  6. 6.  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.
  7. 7.  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

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