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How To make Cato's Cheese Bread (Libum)
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 (Libum)'s Videos
Savillum - Ancient Roman Cheesecake - Ancient Dessert
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Today we prepare an ancient Roman cheesecake called savillum. This delicious sweet is an example of the great popularity of cheesecakes in the ancient world and an excellent way to end an ancient Roman meal.
Ingredients:
100 gr white wheat flour
500 gr fresh cheese
1 egg
50 gr honey
white poppy seeds
Libum - Ancient Roman Cheesecake:
Placenta - Ancient Roman Honey Cheesecake:
Ancient Roman Bread:
For more info about this recipe check out our blog:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #savillum
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 -
-
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Libum - Ancient Roman Cheesecake
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
“Ancient Roman Cooking”
English
Italiano
“Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
“Registrum Coquine. A Medieval Cookbook”
English
Italiano
De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
Today we prepare an ancient Roman savory cheesecake, called libum.
Libum was a ritual food traditionally prepared by ancient Latin populations and used as a ritual offering baked to honor different gods during the annual festivities.
Ingredients:
cheese (300 grams)
white wheat flour (150 grams)
1/2 egg
bay laurel leaves
For more info check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
First Delfic Hymn - Athenaeus 128 BCE
#libum #ancientromanrecipe #ancientromanfood
Ancient Roman Sweet Fritters - Dulcia Domestica
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Today we prepare a very simple and flavorful sweet from De Re Coquinaria.
Ingredients:
durum wheat flour
milk
honey
black pepper
Puls Punica
Granea Triticea
Ancient German Meal
Cato’s Globi
Ova Spongia
Savillum
Placenta
Polenta
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanfood #ancientrome #apicius #ancientromanrecipe #derecoquinaria
Ancient Roman Cured Olives - Epityrum
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
“Ancient Roman Cooking”
English
Italiano
“Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
“Registrum Coquine. A Medieval Cookbook”
English
Italiano
De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
Today we’ll cure olives following a very interesting method from the 2nd century BCE and prepare a flavorful olive recipe called epityrum.
We suggest pairing the epityrum with mustacei or libum:
Ingredients for cured olives:
1 liter freshly-picked black, green, and half-ripe olives
fennel and lentisk seeds
extra virgin olive oil
white wine vinegar
grape must
40 gr sea salt
Ingredients for the epityrum:
cured olives
white wine vinegar
olive oil
spices (cumin, fennel, and coriander seeds)
fresh herbs (mint and rue)
For more info check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #howtocureolives #epityrum
How to make ancient Roman cheesecake (Savillum)
Savillum is a rich and creamy ancient Roman cheesecake, that will get your tastebuds tingling. Featuring ricotta cheese and honey, it’s a sweet treat fit for any occasion. The recipe comes from the Roman politician Cato the Elder (On Agriculture 84), but don’t let that put you off!
For more information go to bacchusandbeyond.wordpress.com
Ingredients
50g plain flour
200g ricotta cheese
1 egg, lightly beaten
2 tablespoons of honey
1 teaspoon of poppy seeds
Method
1. Sift the flour into the ricotta cheese and mix until smooth.
2. Add the egg, mix to combine. Add and stir in the honey.
3. Grease a 25cm baking tin with olive oil (or butter). Add the mixture to the tin and smooth over. Bake in the oven at 200 °C/400 °F for 30 minutes.
4. After 30 minutes, remove from the oven and drizzle with honey. Sprinkle with poppy seeds and return to the oven for 5 minutes.
5. When done, run a knife around the cake to release it and pop it out of the tin. Transfer to a serving plate and enjoy a slice of history.