id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
en-wikipedia-org-6271		Ancient Roman cuisine - Wikipedia			.html	text/html	4640	583	73	There were four major fish sauce types: garum, liquamen, muria, and allec.[31] It was made in different qualities, from fish such as tuna, mullet, and sea bass.[31] It could be flavoured, for example mixed with wine, or diluted with water (hydrogarum), a form popular among Roman soldiers, although the emperor Elagabalus asserted that he was the first to serve it at public banquets in Rome.[31] The most costly garum was garum sociorum, made from mackerel (scomber) at the New Carthage fisheries in Spain, and widely traded.[31] Pliny wrote in his Natural History that two congii (7 litres) of this sauce cost 1,000 sesterces.[32] One thousand sesterces in the Early Empire was equal to 110 g of gold. ^ Patrick Faas, Around the Roman Table: Food and Feasting in Ancient Rome, University of Chicago Press (2005), p. ^ Patrick Faas, Around the Roman Table: Food and Feasting in Ancient Rome, University of Chicago Press (2005), p.	./cache/en-wikipedia-org-6271.html	./txt/en-wikipedia-org-6271.txt