How To make Cato's Cheese Bread
1 c Feta cheese, drained,
Crumbled, and packed into The measuring cup 1/2 c Unbleached, all-purpose
Flour 1 Egg, beaten
6 Bay leaves
2 tb Honey
1) Put the cheese into a medium sized mixing bowl.
Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form
two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops
with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).
How To make Cato's Cheese Bread's Videos
Cooking: Ancient Roman wine mixture and Cato's grape bread
A cooking documentation.
Baking A Medieval Cheesecake - The History of the Sambocade
Learn to bake a medieval cheesecake.
In this episode, I make a medieval elderflower cheesecake - a Sambocade. I explore how this dessert is the link between the ancient cheesecake given to Greek Olympians and the modern NY style cheesecake we love today.
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LINKS TO INGREDIENTS & TOOLS**
ELDERFLOWER:
CHEESECAKE PAN:
LINK TO THE FORME OF CURY:
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LINK TO HOW TO MAKE MEDIEVAL CHEESE:
SAMBOCADE
ORIGINAL RECIPE (c.1390) From The Forme of Cury -
Sambocade - Take and make a crust in a trape and take a cruddes and wryng out the wheyze and drawe hem thurgh a stynor. And put in the stynor crustes. Do thereto sugar, the thridde part and somdel whyte of ayren and shake thereinne blomes of elren, and bake it up with curose and messe it forth.
MODERN RECIPE (Based on the adaptation in To The King's Taste by Lorna J. Sass)
THE CRUST (Based on a recipe from Matt Adlard -
INGREDIENTS
2 Sticks of Unsalted Butter
160g Icing Sugar
6 Egg Yolks
450g Plain Flour
A Pinch of Salt
Optional: A tsp of vanilla paste or lemon zest
METHOD
Sift icing sugar into stand mixer with cubed butter. Beat until smooth.
Add egg yolks and beat until incorporated.
Add salt and flour and beat on low until just combined into a loose, crumbly dough.
Divide dough into two parts and roll each out between two pieces of parchment until ⅛ - ¼ inch thick.
Chill for 20 minutes
THE FILLING
INGREDIENTS
4 Tbsp Heavy Cream
150g Sugar
2 Tbsp Dried Breadcrumbs
6 Egg Whites
3 Tbsp Dried Elderflower OR 6 Tbs Fresh Elderflower
450g Fresh Cheese (or Farmer's Cheese or Ricotta)
METHOD
Bake pie pastry at 425F for 10 minutes. Let cool.
Soak elderflowers in heavy cream for 10 minutes.
Push cheese through a strainer with the back of a spoon.
Combine cheese, breadcrumbs and elderflower-cream mixture. Add sugar and beat until smooth.
Fold in stiff egg whites.
Pour mixture into cooled pastry crust.
Bake at 375F for 50 minutes or until just set in the middle. Turn off heat and allow to cool in oven with door open for 15 minutes
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Tasting History
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SOURCES
The Forme of Cury - By Samuel Pegge -
To The King's Taste - Lorna J. Sass -
Photo Credits:
By Jerzy Strzelecki - Own work, CC BY-SA 3.0,
Achilles - Strings by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
#medievalcheesecake #tastinghistory #cheesecake #medievalfood
Roll Ups - Cato's Kitchen
If you've tried the Breadcase Savouries and enjoyed them, you'll love these Crunchy Rollups! They're made with the same ingredients, but because you use the whole slice instead of just a circle of bread you get an even bigger snack!
My mum used to make these for my sister and I, too, and we'd often take them in our school lunchboxes or use them as an afterschool snack.
Try these and the Breadcase Savouries and tell me which ones you prefer xox
I Try Using an Ancient Roman Recipe - Globuli
Thanks for watching! Please like and subscribe and let me know what retro/historic recipe you'd like me to try next!
Globuli Recipe:
- 15oz container of Ricotta
- 4 oz (or 1/2 cup) Semolina flour
- Olive Oil
- Honey
- Poppy Seeds.
1. With a cheesecloth, drain excess moisture out of the ricotta.
2. Mix together the cheese and semolina flour until a loose dough forms
3. Let it the dough rest in the fridge for a minimum of 30 minutes.
4. Form the dough into about 1 inch balls. The smaller they are the faster and more evenly they'll cook.
5. Fry each ball in a small saucepan with hot olive oil. Olive oil has a low smoke point so be sure to err on the side of caution and keep the oil on a relatively low heat. Also be sure not to crowd the pan with the dough balls. Only cook 3 or for at a time for best results. Remove from oil when they are golden brown and crispy
6. Toss in honey as soon as it comes out of the oil. When serving, drizzle on a little more honey for presentation and sprinkle poppy seeds.
References:
Cato Recipe ([79] and [76]) -
Translated Recipe -
Other recipies and websites I looked to for guidance -
-
-
No Washing Up Ham Cheese Bread Bowls
Simple and fabulous.
Bread Making Secrets from the Ghost of Cato the Elder - The Rise of Bread
We are joined by Cato the Elder in our pursuit of (ancient) Roman bread. Pluto allowed him to come and visit us for a quick consultation on making kneaded bread and little grape must rolls.
Instructions for making a period appropriate starter:
Website: intaberna.co.uk
SOURCES:
Faas, Patrick. Around the Roman Table, MacMillan, 1994.
Rubel, William. Bread: A Global History, Reaktion Books LTD, 2011.
Cato the Elder. De Agri Cultura
Pliny the Elder, Naturalis historia
(this is the website for people who want to cook like Romans!)
MUSIC CREDITS:
Folk Round by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
Many thanks to Bram V for portraying Cato.
#history #comedy #ghosts