This isn't a complete list of Roman ingredients, but it's a start, and include many fresh fruits and veggies that would be great for Roman snacks. Below that I've included some of the easiest Roman recipes I've found (literally one is drizzle honey on yogurt) that could be used in a Roman food shop for VBS, and some main dishes to do in a "celebration dinner."
FRUITS
(Including dried fruit versions of these)
Apple
Figs (possibly imported)*
Melon (described as yellow and sweet)
Sweet will it be, and when it ripened is
And yellow grows upon well-watered ground
Oft to sick mortals sure relief will bring.
( Columella, 1st century Roman Writer
Pear
Peach
Pomegranate (possibly imported)*
Plum
Grapes and Raisins
Mandarine Oranges or Tangerines (New research found them in Pomeii!)
Quince
*Not sure whether was imported or grown in/near Rome in the 1st century.
NUTS
Almonds
Filbert
Hazelnut
Pistachio (introduced sometime before 37 AD, so may not yet be widespread at the time Paul lived there, since trees take time to grow, but probably was imported)
Walnut
VEGETABLES (and un-sweet fruit)
Artichokes
Asparagus
Beans (unsure of type)
Beets
Cabbage
Carrots
Chicory
Chick Peas (Garbanzo Beans)
Cucumbers
Lentils
Lettuce
Olive
Onions and Leeks
Peas
Radishes
Turnips
RECIPES
In past ancient food posts I've shared every recipe I've found for the ancient place. That's fine in Egypt or Babylon where there's not as many surviving recipes, but for Rome, there was just too many. There are whole cookbooks that have been found and I don't have time to list them all (and some other places have already done the work of listing a BUNCH of them).
But I did want to list a few that I thought would be more appropriate for VBS (things that are not too hard, with ingredients that are not impossible to find, and that kids might actually eat).
If you want to explore more Roman recipes, this site is a good start.
DESSERTS & SWEETS
Curds (Yogurt) With Honey - Super simple. Just drizzle honey over yogurt. The link just ads a way to make it decorative.
Dates Alexandrine - Dates, almonds, butter and some spices. I have read elsewhere that cinnamon, while imported to Rome, wasn't usually used in cooking (just perfume--as it was expensive). It was not mentioned in the original translated recipe, so up to you whether to include. Blanched almonds are almonds with the brown skin removed. Probably would taste fine with regular almonds too.
Egg Pancakes and Honey - No wheat, just eggs! Sort of seems like a dish, not a desert, but was categorized as desert on the Roman history site I found it on.
Sesame Biscuits - Just needs honey, sesame, and some olive oil.
Libum - Sweet Cheesecake (not like modern cheesecake)
Want more....here's 18 Delicious Roman Dessert Recipes
BREADS (And a bread topping)
Breads are a little less easy, but if you have volunteers with a bread maker they might be happy to make some of these.
Plaited Bread - Cool looking - would look really neat in the marketplace food shop, especially if several were made. You could break off little pieces for kids.
Mushroom SHAPED Bread - No actual mushrooms used.
Soldiers Hardtack - These could be fun and I could see some ways these could be incorporated in snack (maybe handed out by costumed soldiers).
Moretum (Herb and Cheese Spread) - A little harder because it's similar to pesto, and will need fresh herbs (anyone have a garden).
SNACKS & COLD SIDES
No Bake Fig Cake - SUPER easy and cool. I think they mean ground coriander, not whole.
Melon Salad - This mainly includes melon (cantalope) and watermelon. While they did have sweet melons in the Roman empire in the 1st century (as well as un-sweet varieties), sweet watermelon is a different story. Watermelons were very different in ancient times. They started as a bitter fruit mainly used for its seeds in ancient Egypt, and gradually changed due to cultivation practices to become the sweet fruit that we have today. The earliest we have evidence of it being sweet was in the 2nd century, from Hebrew sources (the earliert Roman source was the 5th century)...so after the 1st Century when Paul was in Rome. Up to you whether to include it or just use cantalope in this dish.
Dried Pear Pudding - Just dried pears reconstituted by heating in a little water, then serving with its own sauce. A little cream can be added.
Pancakes - They had pancakes too, cooked in olive oil. They had white bread so white flour is fine.
Roman French Toast
Chick Pea (Garbanzo Bean) Pancakes
Cheese and Honey (Super easy. - Uses feta or cottage cheese, with spices). - This Recipe has more ingredients than included in its preparation instructions, so i think you just sprinkle them on top, or mix them in, you decide.
Roman Salad Dressing (use lettuce for salad and top with this)
MAIN DISHES
Most of these would not work well for the snack shop as they need to be served hot. These are probably more appropriate if you are doing a family meal.
Ham in Red Wine Sauce - Yeah, I know, wine for VBS? But it cooks out and if you want something other than chicken this works.
Pork in Piquant Sauce - Also, wine. But again, a not too hard meat recipe.
HOT SIDE DISHES
Chick Peas and Parmesan: I'm re-writing this recipe to make it easier using canned chick peas, which are pre-boiled (garbanzo beans):
Ingredients:
- 1 16 oz can of chick peas (garbanzo beans)
- 2.5 cup grated parmasan
- Salt to taste (maybe 1 tsp)
Directions: Heat chick peas in water with salt (to taste, probably about 1 tsp). Drain. Mix with parmesan cheese. Serve warm.
Fried Parsnips/Carrots (looks like french fries so kids will probably try them).
THE MOST POPULAR SAUCE IN ROME: GARUM/LIQUIMON and RECIPES WITH IT
This gets its own section because this condiment was so common. It was as common as ketchup or ranch in America. I don't know if kids would like it, but I felt like I had to include it because so much of Roman food surrounded it, so it would be cool to at least have it available for braver kids to try. I'm putting recipes that require it in this section (no matter if they are snacks or main dishes).
Garum/Liquimon (ROMAN'S FAVORITE CONDIMENT) - EASIER Modern Recipe: This recipe is a modern, less authentic version, but the real version involves weeks of fermentation so, I'm sharing something that I understand tastes similar with less time and work. You could use it on meats or dip the carrot/parsnip fries in it, maybe. I'm not sure I'd make this but I sort of felt like I had to include it.
SOURCES
Primary Source (anything not labeled/linked came from here): https://europe.factsanddetails.com/article/entry-1155.html
The Picture at the Top
This picture by Carole Raddato of a Roman meal by is licensed under theCreative Commons Attribution-Share Alike 2.0 Generic license.
