Apicius (De Re Coquinaria) - List of Recipes
from https://www.knowtheromans.com/sources/apicius/

This website also has translations for all of the recipes.

Book 1: The Careful Housekeeper

Book 2: The Meat Minces

Chap. I Forcemeats, sausage, meat puddings, meat loaves.

Chap. II Hydrogarum, spelt pudding and roux.​

  • Dumplings of Pheasant
  • Dumplings and Hydrogarum
  • Chicken Forcemeat
  • Chicken Broth Another Style
  • Plain Dumpling with Broth
  • Rank of Dishes
  • Potted Entrees
  • Another Thick Entree Gravy
  • Another Amulatum
  • Spelt or Farina Pudding

Chap. III Sow's matrix, blood sausage.

  • A Dish of Sow's Matrix
  • Little Sausage

Chap. IV Lucanian sausage.

Chap. V Sausage.

  • Sausage
  • Another Sausage
  • Another Sausage
  • Round Sausage

Book 3: The Gardener

Chap. I To Boil All Vegetables Green.

  • Vegetables, Pot Herbs

Chap. II Vegetable Dinner, Easily Digested.

  • Vegetable Dinner, Easily Digested
  • A Similar Dish
  • Another Laxative
  • Another Laxative
  • Beets a la Varro

Chap. III Asparagus.

  • Asparagus

Chap. IV Pumpkin, Squash.

  • Pumpkin, Squash
  • Pumpkin like Dasheens
  • Pumpkin, Alexandrine Style
  • Boiled Pumpkin
  • Fried Pumpkin
  • Another Way, Boiled and Fried
  • Another Way, Mashed
  • Pumpkin and Chicken

Chap. V Citrus Fruit, Citron.

  • Citron

Chap. VI Cucumbers.

  • Cucumbers
  • Cucumbers Another Way
  • Another Cucumber Recipe

Chap. VII Melon Gourd, Melon.

  • Melon-Gourd and Melons

Chap. VIII Mallows.

  • Mallows

Chap. IX Young Cabbage, Sprouts, Cauliflower.

  • Young Cabbage, Sprouts

Chap. X Leeks.

  • Leeks
  • Leeks and Beans

Chap. XI Beets.

  • Beets

Chap. XII Pot Herbs.

  • Green Vegetables, Pot Herbs

Chap. XIII Turnips, Navews.

  • Turnips or Navews

Chap. XIV Horseradish and Radishes.

  • Radishes

Chap. XV Soft Cabbage.

  • Soft Cabbage
  • Another Mashed Green Vegetable
  • Another Mashed Vegetable
  • To Prevent Mashed Vegetables from Turning

Chap. XVI Field Herbs.

  • Field Herbs

Chap. XVII Nettles.

  • Nettles

Chap. XVIII Endive and Lettuce.

  • Endives and Lettuce
  • Lettuce Salad, Field Salad
  • A Harmless Salad

Chap. XIX Cardoons.

  • Cardoons
  • Another Dressing for Cardoons
  • Boiled Cardoons

Chap. XX Cow-Parsnips.

  • Cow-parsnips

Chap. XXI Carrots and Parsnips.

  • Carrots and Parsnips

Book 4: Many Ingredients

Chap. I Boiled Dinners.

  • Boiled Dinner
  • Apician Jelly
  • Other Salacaccabia

Chap. II Dishes of Fish, Vegetables, Fruits, and so forth.

  • Everyday Dish
  • Another Dish, which can be Turned
  • Vegetable and brain pudding
  • Another Cold Asparagus and Figpecker Dish
  • Another Asparagus Custard
  • A Dish of Field Vegetables
  • Elderberry Custard or Pie
  • Rose Pie, Rose Custard or Pudding
  • Pumpkin Pie
  • Sprats or Smelts au Vin Blanc
  • Smelt Pie, or, Sprat Custard
  • A Rich Entree of Fish, Poultry and Sausage in Cream
  • Apician Dish
  • An Every-day Dish
  • Nut Custard Turn-over
  • Tyrotarica
  • Salt Fish Balls in Wine Sauce
  • Vegetable Dinner
  • A Dish of Sardines
  • Fine Ragout of Brains and Bacon
  • Broiled Mullet
  • A Dish of Any Kind of Salt Fish
  • Another Fish Dish, with Onions
  • A Lucretian Dish
  • Stewed Lacertus Fish
  • A Fish Stew
  • Sole in White Wine
  • Fish Liquor
  • A Dish of Little Fish
  • A Dish of Tooth Fish, Dory or Sea Mullet and Oysters
  • Sea Bass, or Barracuda
  • A Dish of Sorb-apple, hot or cold
  • A Dish of Peaches
  • A Dish of Pears
  • A Dish of Sea-nettles
  • A Dish of Quinces

Chap. III Finely Minced Dishes, or Isicia.

  • A Mince of Sea Food
  • Tarentine Minutal
  • Apician Minutal
  • Minutal a la Matius
  • Sweet Minutal
  • Minutal of Fruit
  • Minutal of Hare's Livers
  • Red Apple Minutal

Chap. IV Porridge, Gruel.

  • Barley Broth, Pap, Porridge, Gruel
  • Another Tisana

Chap. V Appetizing Dishes.

  • 'Moveable' Appetizers
  • Vegetable relish
  • Stuffed Pumpkin Fritters
  • Compote of early fruit

Book 5: Pulse

Chap. I Pulse, Meal Mush, Porridge, etc.

  • Julian Meal Mush
  • Gruel and Wine
  • Milk Toast
  • Honey Pap

Chap. II Lentils.

  • Lentils and Cow-parsnips
  • Lentils and Chestnuts

Chap. III Peas.

  • Peas
  • Peas Supreme Style
  • IndianPeas
  • Peas or Beans a la Vitellius
  • A Tempting Dish of Peas
  • Peas a la Vitellius

Chap. IV Beans or Peas in the Pod.

  • Beans in the Pod
  • Peas in the Pod Apician Style
  • Simple Dish of Peas in the Pod
  • Peas in the Pod a la Commodus
  • Stuffed Chicken or Suckling Pig

Chap. V Barley Broth.

  • Barley Broth
  • Another Gruel

Chap. VI Green Beans, Baiaean Beans.

  • Green Beans
  • Beans Saute
  • Mustard Beans
  • Baiaean Beans

Chap. VII Fenugreek.

  • The Herb Fenugreek

Chap. VIII Green String Beans and Chick-Peas.

  • Green String Beans and Chick-peas
  • Boiled, Sumptuously

Book 6: Birds

Chap. I Ostrich.

  • Boiled Ostrich
  • Another Ostrich Stew

Chap. II Crane or Duck, Partridge, Turtle Dove, Wood Pigeon, Squab and divers birds.

  • Crane or Duck
  • Another Way of Cooking Crane, Duck or Chicken
  • Crane or Duck with Turnips
  • Another Sauce for Crane or Duck
  • Roast Crane or Duck
  • Boiled Crane or Duck in Another Manner

Chap. III Partridge, Heathcock (Woodcock), Turtle Dove

  • Partridge
  • Sauce for Partridge, Heath-cock and Turtle-dove

Chap. IV Wood Pigeon, Squab [Domestic Fattened Fowl, Flamingo].

  • Another Sauce for Boiled Birds

Chap. V Sauce for divers birds

  • Sauce for Different Birds
  • Another Sauce for Fowl
  • White Sauce for Boiled Fowl
  • Green Sauce for Fowl
  • White Sauce for Boiled Goose
  • Treatment of Strong Smelling Birds of Every Description
  • Another Treatment of Odor

Chap. VI Flamingo.

  • For Flamingo and Parrot

Chap. VII In Order That Birds May Not Be Spoiled

  • To Prevent Birds from Spoiling

Chap. VIII Goose.

  • Boiled Goose with Cold Apician Sauce

Chap. IX Chicken.

  • Raw Sauce for Boiled Chicken
  • Another Chicken
  • Chicken Parthian Style
  • Chicken Sour
  • Guinea Hen
  • Chicken with Laser
  • Roast Chicken
  • Boiled Chicken in its own Broth
  • Chicken and Pumpkin
  • Chicken and Dasheens
  • Chicken a la Varus
  • Chicken a la Fronto
  • Creamed Chicken with Paste
  • Stuffed Chicken or Pig
  • Stuffed Capon Likewise
  • Chicken and Cream Sauce

Book 7: The Gourmet

Chap. I Sow's Womb, Cracklings, Bacon, Tenderloin, Tails and Feet

  • Spayed Sow's Womb
  • Cracklings, Pork Skin, Tenderloin, Tails and Feet
  • Grilled Sow's Womb

Chap. II Sow's Belly.

  • Sow's Belly
  • Stuffed Sow's Belly

Chap. III Fig-fed Pork.

  • Wine Sauce for Fig-fed Pork

Chap. IV Tid-bits, Chops, Steaks.

  • Ostian Meat Balls
  • Apician Roulades
  • Pork Cutlet, Hunter Style
  • Tidbits Another Way

Chap. V Roasts.

  • Roasting, Plain
  • Another Style for Roasts
  • Another Condiment for Roast
  • Another Roast Sauce
  • Roast Neck

Chap. VI Boiled and Stewed Meats.

  • Sauce for All Boiled Dishes
  • Sauce for Boiled Viands
  • White Bread Sauce for Boiled Viands
  • Another White Sauce for Boiled Viands
  • White Sauce for Dainty Food
  • Another White Sauce for Appetizers
  • Sauce for Tidbits
  • White Sauce for Tidbits
  • Sauce for Tidbits
  • Raw Dill Sauce for Boiled Fish
  • Briny Sauce for Boiled Dish

Chap. VII Paunch.

  • Pig's Paunch

Chap. VIII Loins and Kidneys.

  • Roast Loins Made Thus

Chap. IX Pork Shoulder.

  • Baked Picnic Ham Pork Shoulder, Fresh or Cured
  • To Cook Pork Shoulder
  • Fresh Ham
  • Bacon, Salt Pork

Chap. X Livers and Lungs.

  • Sheep Liver
  • Another Way to Cook Lung
  • A Hash of Liver

Chap. XI Home-made Sweets.

Chap. XII Bulbs, Tubers.

  • Bulbs
  • Varro says of Bulbs
  • Fried Bulbs

Chap. XIII Mushrooms.

  • Morels
  • For Morels
  • Another Way of Cooking Morels
  • Mushroom
  • Another Style of Mushroom
  • Another Way of Cooking Mushrooms

Chap. XIV Truffles.

  • Truffles

Chap. XV Taros, Dasheens.

  • Colocasium taro, dasheen

Chap. XVI Snails.

  • Milk-fed Snails
  • Another Way for Snails

Chap. XVII Eggs.

  • Fried Eggs
  • Boiled Eggs
  • With Poached Eggs

Book 8: The Quadruped

Chap. I Wild Boar.

  • Wild Boar is Prepared thus
  • Another Way to Prepare Boar
  • Another Way to Cook Sauce for Boar
  • Make a Hot Sauce for Roast Boar thus
  • Another Hot Sauce for Boar
  • Sauce for Boiled Boar
  • Cold Sauce for Boiled Boar
  • Another Cold Sauce for Boiled Boar
  • Another Sauce for Boar
  • Shoulder of Boar is Stuffed in this Manner

Chap. II Venison.

  • Sauce for Stag
  • Venison Sauce
  • Preparation of Venison
  • Hot Sauce for Venison
  • Marinade for Roast Venison
  • Another Hot Sauce for Venison

Chap. III Chamois, Gazelle.

Chap. IV Wild Sheep.

  • Sauce for Wild Goat
  • Sauce for Roast Wild Goat
  • Another Sauce for Wild Goat
  • Sauce for Mountain Sheep
  • Sauce for all Kinds of Game, Boiled or Roast
  • Cold Sauce for Wild Sheep

Chap. V Beef and Veal.

  • Veal Steak
  • Veal or Beef with Leeks
  • Fricassee of Veal
  • Another Veal Fricassée

Chap. VI Kid and Lamb.

  • Dainty dishes of kid or of lamb
  • Another Lamb Stew
  • Broiled Kid or Lamb Steak
  • Roast Kid or Lamb
  • Stuffed Boned Kind or Lamb
  • Stuffed Kid or Lamb Another Way
  • Raw Kid or Lamb
  • Kid or Lamb à la Tarpeius
  • Kid or Lamb Parthian Style
  • Creamed Kid Flavored with Laurel

Chap. VII Pig.

  • Suckling Pig Stuffed Two Ways
  • The other dressing is made thus
  • Another Suckling Pig
  • Stuffed Boiled Suckling Pig
  • Roast Suckling Pig with Honey
  • Milk-fed Pig, Cold, Apician Sauce
  • Suckling Pig a la Vitellius
  • Suckling Pig a la Flaccus
  • Suckling Pig, Laurel Flavor
  • Suckling Pig à la Fronto
  • Suckling Pig Stewed in Wine
  • Pig a la Celsinus
  • Roast Pig
  • Pig a la Jardiniere
  • Cold Sauce for Boiled Suckling Pig
  • Smoked Pig a la Trajanus
  • Milk-fed Pig

Chap. VIII Hare.

  • Braised Hare
  • The same, with a Different Dressing
  • Stuffed Hare
  • White Sauce for Hare
  • Lights of Hare
  • Lights of Hare, Another Way
  • Hare in its own Broth
  • Hare à la Passenianus
  • Kromeskis of Hare
  • Stuffed Hare
  • Boiled Hare
  • Spiced Sauce for Hare
  • Sprinkled Hare
  • Spiced Hare

Chap. IX Dormouse.

  • Stuffed Dormouse

Book 9: The Sea

Chap. I Shellfish.

  • Sauce for Shellfish
  • Broiled Lobster
  • Boiled Lobster with Cumin Sauce
  • Another Lobster Dish — Mince of the Tail Meat
  • Boiled Lobster
  • Another Lobster Preparation

Chap. II Ray.

  • A Sauce for Ray
  • Boiled Ray

Chap. III Calamary.

  • Calamary in the Pan
  • Stuffed Calamary

Chap. IV Cuttlefish.

  • Stuffed Sepia
  • Boiled Cuttlefish
  • Another Way to Cook Cuttlefish

Chap. V Polypus.

  • Polypus

Chap. VI Oysters

  • Oysters

Chap. VII All Kinds of Bivalves.

  • All Kinds of Bivalves

Chap. VIII Sea Urchin.

  • Sea Urchin
  • Plain Boiled
  • In Chafing Dish
  • Salt Sea Urchin

Chap. IX Mussels.

Chap. X Sardines.

  • Stuffed Sardine
  • Another Preparation of Sardines
  • Sauce for Sardines
  • Another Sauce for Sardines

Chap. XI Fish Sauces.

  • Sauce for Broiled Baby Tunny
  • Sauce for Salt Sea-mullet
  • Another Sauce for Salt Sea-mullet
  • Sauce for Catfish, Baby Tunny and Tunny
  • Sauce for Salt Red Mullet
  • Fish Liver Pudding

Chap. XII Baian Seafood Stew.

  • Baian Seafood Stews

Book 10: The Fisherman