From Apicius’s Gourmet Cookbook

051

Egg Pudding

(Serves 4)

3 eggs

3 tablespoons flour

1 3/4 cups milk

pepper to taste

2 1/2 ounces pine nuts

1–2 tablespoons passum

4 teaspoons honey

Beat the eggs in a bowl with flour and milk. Add pepper and heat in a pan. Separately grind the pine nuts with the passum in a mortar. As soon as the egg mixture begins to boil, remove from heat. Add the passum and pine-nut mixture. Resume cooking over low heat for approximately 15 minutes, stirring so that no lumps form. Add honey and pour into 4 individual bowls to serve.

Recipe and photo courtesy of Ilaria Gozzini Giacosa, A Taste of Ancient Rome (University of Chicago, 1992).