Sweets in Ancient Rome. In this Apicius dessert there is also the “garum”, a fish-based sauce
Marco Gavio Apicius (25 BC-37 AD), the first great gastronome of antiquity, suggests the following recipe to prepare a dessert:
“Toast pine nuts and peeled walnuts; mix with honey, pepper, garum, milk, eggs, a little pure wine and oil ” .
The set of ingredients appears to our tastes quite bizarre if we take into account that garum it was a sauce based on fish and fish entrails macerated in the sun for days, which here is mixed with foods such as honey, milk and eggs, however the Romans loved it to the point of putting it everywhere, as you can see . .