{"id":1374,"slug":"garum-boiled","title":"Garum (Boiled)","description":"Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning.","ingredients_raw":["1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish","3 sextarii (7 cups/1.638 L) wine"],"ingredients_norm":["sextarius anchovies or other fatty fish","sextarii wine"],"steps":["Add anchovies and wine to a pot.","Boil the mixture until thick.","Strain the fluid through a sieve, and bottle for future use."],"categories":["Sauce recipes","Recipes using anchovy","Recipes for sauces and condiments"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Garum_(Boiled)","source_ref":"4518920","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Garum_(Boiled)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"70b4bad455da7aacc2e84dbcbce5f5ba329faea72b64c934be771d1e93d22816","created_at":"2026-08-02T14:43:02Z","updated_at":"2026-08-02T14:43:02Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/garum-boiled"}