Cucumeres

This recipe comes from the celebrated Roman culinary collection attributed to Apicius, a compendium of elite Roman recipes compiled sometime by the late 4th to 5th century CE, then recopied and cherished throughout the Renaissance. The manuscript described here was penned in Italy during the last quarter of the 15th century, bridging Classical tradition with early modern culinary curiosity. The book De re coquinaria was a treasure trove for wealthy Roman households, filled with imaginative, multicultural dishes featuring bold flavors, unusual herbs, and a penchant for fish sauce (garum) in nearly everything. Its survival into Renaissance Italy illustrates not just culinary transmission, but a vibrant desire to rediscover and revive the tastes of antiquity.

Roman cooks would have prepared this dish with a sharp knife or a small hand-held scraper to peel and slice the cucumbers. A mortar and pestle were essential for crushing spices, honey, and seeds into pastes or powder. Mixing bowls of wood or earthenware were used to combine ingredients. For the brains or substitutes, a small pot or cauldron was used for boiling, often over a wood or charcoal fire. Serving would involve simple pottery bowls or platters, and cooks might use pestles or wooden spoons to mix dressings into a silky emulsion before tossing with the cucumber.