bookandswordblog<p>The Silk Road Gourmet has slowed down in the COVID era but still has a few posts like this one on a recipe from Apicius (no idea why she translates vinum as raisin wine though) <a href="https://silkroadgourmet.com/what-to-do-with-leftovers-roman-style/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">silkroadgourmet.com/what-to-do</span><span class="invisible">-with-leftovers-roman-style/</span></a> <a href="https://scholar.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> <a href="https://scholar.social/tags/archaeology" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>archaeology</span></a> <a href="https://scholar.social/tags/historicalCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>historicalCooking</span></a></p>
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#historicalcooking
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vaviurka<p>I'm reconnecting with my culinary heritage. Tatar meat and pumpkin cake 'arbuznikas'. Yeast dough rolled up very thinly, then loads of butter is spread on top, meat with onions and some spices, and the star of the event - pumpkin. Afterwards everything is rolled up in a gigantic sausage and baked.<br><a href="https://social.tchncs.de/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cooking</span></a><br><a href="https://social.tchncs.de/tags/historicalcooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>historicalcooking</span></a></p>
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