The Roman colonies provided many foods to Rome; the city received ham from Belgium, oysters from Brittany, garum from Mauritania, wild game from Tunisia, silphium (laser) from Cyrenaica, flowers from Egypt, lettuce from Cappadocia, and fish from Pontus [REF].
Juscellum was a broth with grated bread, eggs, sage and saffron, described in Apicius, a Roman recipe book of the late 4th or early 5th century [REF].