On the average you'll find them much less tasty than your modern palate is used to. Maybe if they spruce it up with modern standards like salt (which was uber-luxury then).
The complete text (in Latin) of Apicius's De Re Coquinaria is here: http://users.ipa.net/~tanker/apicius.htm
In addition to Apicius, there are recipes in De Agri Cultura by Cato.