A Festive Cena: Evening Dining with Rome’s Elite

by Liisa Eyerly

In ancient Rome, how—and what—you ate was one of the clearest markers of where you stood in society—food drew one of the sharpest lines between power and poverty. Roman Feast by Roberto Bompiani, Public domain, via Wikimedia Commons

For the elite, dining was a spectacle. Every meal, especially the evening banquet, was a stage, every dish a declaration. Imported spices, rare fruits, exotic meats—these weren’t just foods, but symbols, proclaiming wealth, influence, and control. Servants, silver and gold dinnerware, and ceremony transformed eating into a performance of dominance.

For the poor, food meant survival. Their tables held plain bread, humble grains, and whatever olives, vegetables, or scraps could be afforded. No luxury, no variety—just the bare essentials to endure another day of labor.

Two worlds shared the same city, but not the same table.

Supper or Cena (Main Meal) late afternoon to evening.

Poor—when they returned home from work, often after dark.
Elite—known for their socializing and dinner parties that could last several hours, with reclining couches, entertainment, and wine. An elaborate procession of gustatio–prima mensa–secunda mensa. Three (or more) courses - Appetizer - Main course - Dessert. Often followed by an after-dinner drinking party.

No Guests, No Showmanship
Anonymous Unknown author, Public domain, via Wikimedia Commons
Even wealthy Romans didn’t stage a banquet every night. When it was just the family, Cena was:

✨ 1. Smaller in Scale
Fewer courses—often just two (a main course and a simple dessert).

✨ 2. More Comfortable and Intimate
Reclining was still common, but the atmosphere was relaxed.
Family members ate together without the pressure of political theater.
Fewer slaves were needed for serving—maybe just a couple instead of a full staff.

✨ 3. Traditional, Not Showy

Without guests to impress, Roman elites didn’t waste expensive delicacies. Nothing that required exotic ingredients or hours of preparation—just good household cooking.
Instead of flamingo tongues or peacock, they might eat:
· Grilled fish or chicken
· Vegetables like cabbage, leeks, or lentils
· Bread and cheese
· Fruit in season
When not entertaining, even the elites did not eat tons of meat, but when they did, fish, seafood, poultry, smoked pork liver sausage, roasted goat, boiled hare, and baked scrambled eggs were common. Vatican Museums, Public domain, via Wikimedia Commons

✨ 4. Even on a Modest Night, the Meals of the Elite Were Still Better Than the Poor.
· The oil was of better quality – pressed from their own olive groves
· The bread was fresher – baked daily at home
· The produce was more varied – harvested from their personal farms and orchards
· The meat was regular, not rare – supplied from their own farms, often just outside the city or town
· Spices like pepper or coriander were used freely

Some of these foods sound surprisingly modern until you discover recipes from the Roman chef Apicius, for fish liver pudding, stuffed dormice, brain-stuffed squash fritters, and rose patina, a baked dish of scrambled brain and eggs, flavored with roses.

Three of the Strangest Foods Elite Romans Actually Ate

1. Stuffed Dormice  
These little rodents fattened on nuts and acorns. The elite stuffed them with minced pork, pepper, pine nuts, and honey, then roasted them to a golden crisp.
A luxury delicacy—but to modern diners, the idea alone is… memorable.

2. Flamingo Tongues (served at a dinner party in book three, “Powers of Death”)
Yes… flamingos. Elite Romans prized the bird’s bright feathers and considered the tongue the true delicacy. Cookbooks describe boiling them with dates, wine, pepper, and vinegar.

They weren’t eaten for taste so much as for shock value—proof that the host had the means to serve the rarest, most impractical foods.

3. Jellyfish and Sea Urchin Custard
Recipes based on Apicius’s Cookbook IX (1st–4th-century cookbook in modern wording), include recipes for cooked jellyfish dressed with vinegar, oil, and herbs, and for sea urchins mashed into a thick custard. Part seafood, part dessert: this savory-sweet, custard-like dish was meant to impress (or intimidate!) dinner guests.
Alexcooper1 at English Wikipedia (Alex Pronove)  

Apicius’ Sea Urchin Custard.
Ingredients:
Fresh sea urchins (whole)
Eggs
Pepper
Liquamen or garum (Roman fish sauce)
Passum (sweet raisin wine) or another sweet wine
Optional: a little oil 

Directions:
· Pierce the sea urchins and blend their contents with eggs.
· Season with pepper, liquamen, and sweet wine.
· Pour the mixture back into the shells—or small clay dishes
· Gently cook in hot water in its shell (or in a small dish) until set like a custard mixture
· Serve warm with a sprinkle of pepper

Romans didn’t necessarily love it… But they loved showing they could afford it. Remember, food wasn’t always about taste—it was about wealth, novelty, and the status of serving something rare and difficult to prepare. A true marquee item for a lavish Roman feast. Next month, we’ll delve into the rich world of Roman wines.

For more authentic ancient Roman recipes for modern kitchens, including garum and Roman cheese cake, you can visit Laura Hauser’s website 18 Authentic Ancient Roman Recipes for Modern Kitchens - Recipes For Life

SECRETS OF EPHESUS SERIES

The award-winning series unveils gripping historical mysteries set in the perilous world of ancient Rome. In Obedient unto Death, a scribe is murdered during an illicit Christian gathering. Sabina, a fearless believer, navigates a treacherous world of deceit and betrayal to discover the killer.

In Fortunes of Death, our sleuth returns—risking everything to expose murder, magic, and corruption beneath the empire’s glittering surface. Reviewer Deborah Anne raves: “Murder mystery—Intrigue—Love—Fellowship through Christ. This series has it all! Eyerly is wonderful! If you’re tired of boring—read this series! I love a good mystery!” Prepare to be hooked!

Liisa’s books have been called a cross between Agatha Christie and Francine Rivers. Her mystery, Obedient Unto Death, won the Eric Hoffer First Horizon Award for a debut novel and first place in the Spiritual Fiction category. The sequel, Fortunes of Death, continues the Secrets of Ephesus series, weaving fascinating Christian twists into the historical mystery genre of the first-century Roman Empire. Liisa’s travels to Turkey, Greece, and Italy have enriched her stories with vivid depictions of New Testament culture, history, and people.

Over the years, she’s been a teacher, small business owner, librarian, and lifelong learner. She and her husband live in northern Wisconsin, where she channels her love of history, faith, and mystery into writing captivating and inspiring novels.

Purchase her books at:
Crossriver Media https://www.crossrivermedia.com/product/fortunes-of-death/
Amazon book page https://amzn.to/3Di2gyQ

Visit Liisa at:
Her website www.LiisaEyerly.com
Author Facebook page at Liisa Eyerly Author page

Christmas on the Prairies in the 1860s-1880s – by Donna Schlachter

 

Christmas, 1876

Many of the images we conjure regarding Christmas have been around for a long time, including Christmas trees, Christmas pudding, fruitcake, and Santa Claus. Some are strictly American in origin, including the notion of Santa as a jolly, old elf. Most were brought to this country by immigrants from primarily Europe, including Germany, England, and France.

Cattle in snow storm

 

And while much of the more civilized parts of America were enjoying many of these traditions, life was much harder on the prairies, where a single winter storm or a poor crop due to insects or drought could mean the difference between life and death.

Farming and ranching still require attention to fields and stock every single day of the year, leaving no room for the week-long festivities we often enjoy today. Neglecting chores could mean no food tomorrow—or even today.

Plenty of food, with enough to share

Still, many families, particularly those with children, endeavored to set apart the day and celebrate Jesus’ birth. Laura Ingalls Wilder, who famously catalogued life on the prairies in her series, Little House on the Prairie, says that her mother cooked all day long, baking bread, beans, and pies.

In the forts, soldiers caroled while venison roasted over an open hearth. Depending on their country of origin, a family might bring in a Christmas tree, although perhaps they’d have hung it by the trunk from a beam. Children gathered at the kitchen table to make homemade decorations, including miniature corn husk dolls or yarn angels. If there was a little extra cookie dough available, they cut out gingerbread men and punched a hole in the raw dough, stringing a piece of ribbon or yarn through after it was baked before hanging it on the tree.

Preserved fruit and vegetables were enjoyed, with the women often beginning the process weeks in advance.

Yarn doll

 

Gifts were simple, usually homemade, and most often something the person needed. Knitted and sewn items such as caps, mitts, and scarves were favorites, as well as occasionally socks or a sweater. Knit or carved toys for the little ones were also enjoyed, and if the family enjoyed a good year financially, perhaps a few candies, fresh fruit, or a small gift from the mercantile in town would appear in their stockings, which were hung on Christmas Eve, often after church service or a time of family singing in their own home.

Carved toys

 

Following is a recipe used by Mrs. Isabel Beeton, a native of England:

Victoria Sandwiches

4 eggs (weigh them in their shells)

Caster sugar, equal to the weight of the eggs

Butter, equal to the weight of the eggs

Flour, equal to the weight of the eggs

¼ teaspoon salt

Jam or marmalade, of any kind

Cream the butter for about five minutes then add the sugar and beat for about two-three minutes. Add the eggs and beat for three minutes. Add the flour and salt and beat for an additional five minutes.

Butter a 9”x9” baking tin and pour in the batter. Bake at 350 for 20-25 minutes. Use a toothpick to test for doneness. Allow to cool on a cake rack.

Cut the cake in half and spread the jam over the bottom of the cake. Place the other half of the cake on top and gently press the pieces together. Cut them into long finger pieces. Pile them in crossbars on a glass dish and serve.

***

Mrs. Beeton’s Cookery and Household Management, Isabella Beeton,
1874, London.

 

However you celebrate your Christmas this year, despite the changing world we live in and restrictions on numbers permitted in a group, I pray you’ll find the true meaning and joy of the season—Jesus becoming Emmanuel, God with us—and carry that with you all year through.

 

 

Resources:

https://truewestmagazine.com/christmas-on-the-frontier/

https://www.legendsofamerica.com/we-christmas/

 

 

About Donna:

Donna lives in Denver with husband Patrick. As a hybrid author, she writes historical suspense under her own name, and contemporary suspense under her alter ego of Leeann Betts, and they have been published more than 30 times in novellas, full-length novels, devotional books, and books on the writing craft. She is a member of American Christian Fiction Writers, Writers on the Rock, Sisters In Crime, Pikes Peak Writers, and Christian Authors Network; facilitates a critique group; and teaches writing classes online and in person. Donna also ghostwrites, edits, and judges in writing contests. She loves history and research, and travels extensively for both. Donna is represented by Terrie Wolf of AKA Literary Management.

 

Where to find me online:

www.HiStoryThruTheAges.com Stay connected so you learn about new releases, preorders, and presales, as well as check out featured authors, book reviews, and a little corner of peace. Plus: Receive a free ebook simply for signing up for our free newsletter!

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Pumpkins--More than You Want to Know

Pumpkin pie! Spiced pumpkin rolls. Pumpkin bread.
Pumpkin cheesecake. 

It's that time of year when people all over the country are cooking their favorite pumpkin recipes. While our minds are on the fruit, I thought it would be fun to share some pumpkin facts and a delicious recipe. 

These fascinating Pumpkin Facts are from the University of Illinois Extension Office:

• Total U.S. pumpkin production in 2008 in major pumpkin-producing states was valued at $141 million.
• Total production of pumpkins by major pumpkin-producing states in 2008: 1.1 billion pounds
• The top pumpkin production states are Illinois, Ohio, Pennsylvania, and California.
• Pumpkins are grown primarily for processing with a small percentage grown for ornamental sales through you-pick farms, farmers’ market, and retail sales.
• Around 90 to 95% of the processed pumpkins in the United States are grown in Illinois.
• Pumpkin seeds can be roasted as a snack.

• Pumpkins contain potassium and Vitamin A.
• Pumpkins are used for feed for animals.
• Pumpkin flowers are edible.
• Pumpkins are used to make soups, pies, and bread.
• The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
• Pumpkins are members of the vine crops family called cucurbits.
• Pumpkins originated in Central America.
• In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
• Pumpkins were once recommended for removing freckles and curing snake bites.
• Pumpkins range in size from less than a pound to over 1,000 pounds.
• The world’s largest pumpkin weighs 2,032 pounds, which is about the same as a Clydesdale horse. The pumpkin took 105 days to grow.

• The largest pumpkin ever grown weighed 1,140 pounds.
• The name pumpkin originated from “pepon” – the Greek word for “large melon.”
• The Connecticut field variety is the traditional American pumpkin.
• Pumpkins are 90 percent water.
• Pumpkins are fruit.
• Eighty percent of the pumpkin supply in the United States is available in October.

• In colonial times, Native Americans roasted long strips of pumpkin on an open fire.
• Colonists sliced off pumpkin tops; removed seeds and filled the insides with milk, spices, and honey. This was baked in hot ashes and is the origin of pumpkin pie.
• Native Americans flattened strips of pumpkins, dried them and made mats.
• Native Americans called pumpkins “isqoutm squash.”
• Native Americans used pumpkin seeds for food and medicine.

I recently tried a new recipe for Amish Pumpkin Bars that was really yummy. Here it is so you can find out for yourself

Amish Pumpkin Bars

Ingredients:
· 1 cup oil
· 4 eggs
· 2 cups pumpkin
· 1 teaspoon soda
· 2 teaspoons baking powder
· 1 cup brown sugar
· 2 teaspoons cinnamon
· 1 teaspoon vanilla
· 2 cups flour
· ½ teaspoon salt

Instructions:
1. Mix together ingredients until smooth consistency.
2. Pour into greased 9 X 13 baking dish.
3. Then bake at 350 for 22 - 28 minutes.
4. Frosting: Beat together ¾th stick of oleo, 8 ounces of cream cheese and 2 cups powdered sugar.
5. Beat until right consistency to spread. Add a little milk, if needed.
One of my boys adores pumpkin pie slathered with whipped cream. I much prefer French Silk, but that's another topic. Does your family have a favorite pumpkin dessert? Feel free to share the recipe. 

Bestselling author Vickie McDonough grew up wanting to marry a rancher, but instead, she married a computer geek who is scared of horses. She now lives out her dreams penning romance stories about ranchers, cowboys, lawmen, and others living in the Old West. Vickie is a best-selling author of more than 45 published books and novellas, with over 1.5 million copies sold. Her novels include End of the Trail, winner of the OWFI 2013 Booksellers Best Fiction Novel Award. Song of the Prairie won the 2015 Inspirational Readers Choice Award. Gabriel’s Atonement, book 1 in the Land Rush Dreams series, placed second in the 2016 Will Rogers Medallion Award. Vickie has recently stepped into independent publishing.

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Bringing in the Yule Log--And a Simple Recipe

by Linore Rose Burkard

In olde England, a huge part of the excitement of Christmas was bringing in the Yule Log. It was a tradition mixed with superstition (as many traditions are), and was anticipated by keeping a small figment of last year's log safely stowed away to be used when lighting the current year's log. We're not talking about small logs such as what you might use in your own fireplace today, but a special HUGE log--(see illustration, above) which went in the main fireplace, usually in the kitchen. Think partial tree trunk, here.

 If you visit an old colonial kitchen such as in a restored village or re-enactment site, some of them have the sort of fireplace that was needed to house such a log, as in the illustration above. They were the kind of fireplace you could practically walk into, and served as the main heating source of the home as well as the area for cooking. A medieval kitchen fireplace illustrates the point even better. (See below.)

 Each year's tree or log was carefully picked out ahead of time so that on Christmas Eve--and only on Christmas Eve, absolutely no sooner--it would already have been cut and dry enough to light well.

The log was traditionally supposed to last not only throughout Christmas Eve to usher in the holiday, but all through Christmas Day, too. It was used to heat up festive drinks such as nog and wassail; and it was used for cooking Christmas dinner. If the log lasted, all was fine and dandy; if not, it was considered bad luck! And a charred piece of it was also to be kept as the fire-starter for the following year's Christmas fire.

I can only imagine the powerful scents emanating from such a fireplace, especially when the woman of the house had a huge kettle of wassail simmering over it. In lieu of a bubbling kettle over a fireplace, I offer the following simple recipe for you to use to fill your home with the "scent of Christmas"--without the log, fire and ashes. 

SCENT OF CHRISTMAS

3 tablespoons of ground cinnamon
2 tablespoons of ground cloves
1 tablespoon of anise seed
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
1 quart of water.

Mix together. Add water. Bring to boil, stirring occasionally, then simmer on low. A small crockpot kept on low is ideal for this.
Enjoy the scent of Christmas in your home!

( Did you know that memories are triggered by olfactory stimulants--smells--more than visual ones? In other words, looking through a photo album can bring back memories, but studies show that getting a fresh whiff of a scent from the past brings it back more strongly than visual reminders. For some reason, the olfactory nerves are wired that way--they lead right to the memory center of the brain. Make this recipe to scent up the house and create instant memories for family and friends. Making up a container of the dry mix also makes a simple but thoughtful gift. Package in a small mason jar or other pretty container with a bow and ribbon and include the simple directions. Voila!)  

I wish you all a wonderful and warm Christmas, with a house full of wonderful sights and scents! 

For Regency fans, here are a few illustrations of December fashions that a regency miss might wear:

  Linore Rose Burkard is best known for historical regency novels with Harvest House Publishers, including Before the Season Ends, the award-winning The House in Grosvenor Square, and The Country House Courtship. As a writer known for meticulous research as well as bringing people marvelously to life on the page, Linore's books earn her devoted fans who report reading her novels over and over. Linore is a homeschooling mom who enjoys cooking from scratch, family movie nights, gardening and decorating. Along with writing, her literary pursuits include teaching workshops with Greater Harvest Workshops (for Writers).   

Pease Porridge (Hot or Cold) Recipe

This article is brought to you by Janalyn Irene Voigt.

Pease Porridge Hot and Cold

Pease porridge hot, Pease porridge cold,

Pease porridge in the pot, nine days old.

Some like it hot, some like it cold,

Some like it in the pot, nine days old.

In the pioneer kitchen, a large pot suspended over an open fire usually contained some sort of soup, and a savory porridge made of peas became a favorite. The soup would be consumed hot for the evening meal, and the leftovers cold at breakfast.

Food scraps might be added to the pot over the course of many days. Keeping the soup going like this meant that some of the ingredients could, indeed, be nine days old by the time they were eaten. Sausage or boiled bacon might be included in the soup or served on top. Pease porridge was often served with thick slices of buttered bread.

 

A nursery rhyme and popular singing game played by children featuring this staple of the pioneer kitchen carried into modern times.

Pease Porridge Recipe

Ingredients

• 1 lb. split peas
• 2 medium carrots, diced
• 1/2 lb. cubed uncooked bacon
• 2 shallots, chopped
• 1 Tbs. mint, chopped
• 1 bay leaf
• water to cover
• salt and pepper to taste

Note: You can add other vegetables and herbs for different flavors. Sage is another herb that goes well with peas.

Optional Toppings

• fried and crumbled bacon
• diced shallots
• diced green onions
• chopped mint, mint leaves, mint flowers

Steps

1. Soak the peas according to the package directions.
2. Drain the soaked peas.
3. In a large pot, cover the peas with fresh water.
4. Add the salt, pepper, carrots, bacon, and shallots.
5. Bring the pot to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 2½ hours, adding more water as needed.
7. Add the mint in the last 10 minutes of cooking.
8. Ladle the pease porridge into bowls and garnish with mint leaves and mint flowers, if desired.
9. Serve this soup with optional toppings and buttered bread or rolls
10. Enjoy!

About Janalyn Voigt

Janalyn Voigt's unique blend of adventure, romance, suspense, and whimsy creates breathtaking fictional worlds for readers. This multi-faceted storyteller writes in the historical fiction, romantic mystery, and epic fantasy genres. Janalyn is a history enthusiast and romantic. These elements appear in everything she writes.

Beginning with DawnSinger, the epic fantasy series, Tales of Faeraven, carries readers into a land only imagined in dreams.

Hills of Nevermore, the first installment in Montana Gold, a historical romance series set during Montana's gold rush, releases in 2017.

Deceptive Tide (Islands of Intrigue: San Juans, book 3), the final installment in a romantic suspense series set in an island paradise off the coast of Washington state, releases August 1, 2016.

    Learn more about Janalyn Voigt and her books.