Cooking Method & Instructions:

Mesh cooked and peeled pears (without core) together with pepper,cumin, honey, Passum (sweet grape juice), Liquamen (a salty fish sauce which can be replaced by salt) and a little oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a little pepper sprinkled on the souffle.

Pear Souffle Recipe
The above Ancient Roman recipe for Pear Souffle is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!

Pear Souffle Recipe
The content of this Pear Souffle Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".