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High-calorie Ancient Roman Diet?

I have an assignment that is due tomorrow (bad, i know -_-), where we have to create a high carb, calorie and fat diet for a roman soldier. It has to have around 720g of carbs, 165g of fat and 165g of protein. I’ve tried stew, pancakes and others, but nothing has enough! I have breakfast all good, but lunch + dinner I’m struggling a bit with :/

One Response to “High-calorie Ancient Roman Diet?”

  1. Louise C says:

    There would probably have been a lot of bread in the soldier’s diet, as bread is something easy to transport. Romans normally used olive oil rather than butter, they would dip their bread in it, and use it for cooking. Cheese is another thing Romans ate a lot of. Honey was popular, that would be something with lots of calories, they would pour honey on their pancakes for instance. These are some Roman recipes that were probalby quite high in calories: Cheesebread (Libum) ‘Libum is made like this. Thoroughly mash two pounds of cheese in a mortar. When it is properly mashed, add one pound of ordinary wheat flour or, if you want the bread to be softer, half a pound of fine wheat flour, and mix well with the cheese. Add one egg and mix together well. Then form a loaf, place on leaves, and bake genly under an earthenware dome in a hot oven.’ Cheesebread could also be painted with honey, which would add even more calories. Fried Pasta (Lagana) ‘Laganon; a type of small cake, dry, made from the finest wheat flour and fried in a frying pan in olive oil.’ Cheese and Pastry Pie (Placenta) ‘2 pounds of wehat flour for the crust, 4 pounds of prime groats for the pastry. Soak the groats in water and when they have softened pour into a clean bowl, drain well and knead by hand. When they are properly kneaded, gradually work in 4 pounds of flour. From this dough make the strips of pastry. When they are dry, arrange carefully. Wipe them with a cloth soaked in olive oil, using a circular movement and coating them. Heat the oven thoroughly. Then add water to 2 pounds of flour, knead it and make the lower crust. Soak 14 pounds of sweet fresh sheep’s cheese in water. When you have dried the cheese completely, knead it into a a clean bowl with your hands, and make it as smooth as possible. Then take a clean flour sifter and force the cheese through it into the bowl. Add four and a half pounds of good quality honey and mix it carefully with the cheese. Place the crust on a clean board that is one foot in width, putting underneath bay leaves brushed with olive oil, and make the pie as follows; place a first layer of pastry strips over the whole crust, cover it with the mixture from the bowl, add the pastry strips one by one, covering each layer until you have used up all the cheese and honey. Place a single strip of pastry on the top, then fold over the crust and prepare the oven. Then put the pie in the oven, cover with a dome and pile the hot ashes on top and around. Ensure that it bakes thoroughly and slowly by uncovering it two or three times to examine it. When it is done, remove and spread with honey.’ Must Cakes (Muscatacei) ‘Make must cakes like this. Sprinkle one modius of wheat flour with must. Add together aniseed, cumin, two pounds of fat, one pound of cheese and the bark of a bay twig. After you have shaped this into cakes, put bay leaves underneath, as you are cooking them.’ Honey Cakes were also popular, made with flour, eggs, and honey. Meat was expensive in Rome, but I imagine that a soldier’s diet would have included some meat, as it would be needed to keep their energy up. Stews or casseroles would probably have been eaten, as you say, they would probably have been made in big cauldrons to feed a lot of soldiers. Sausages were another popular food in Rome, and they would have been good things for soldiers, as they could be easily transported and keep quite well.


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