How did the Romans cook with cheese?
How did the Romans eat and cook with cheese? In this episode, I look at what Pliny and Strabo have to say about milk and the recipes that use cheese in the writings of Cato the Elder and Apicius.
Roman Cheese series
Part one:
Part two:
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Sources Used
Cato and Varro. On Agriculture. Translated by W. D. Hooper and Harrison Boyd Ash. Cambridge, MA: Harvard University Press, 1934.
Edwards, John. The Roman Cookery of Apicius Translated and Adapted for the Modern Kitchen. London: Rider, 1984.
Kindstedt, Paul. Cheese and Culture: A History of Cheese and Its Place in Western Civilisation. White River Junction, VT: Chelsea Green Publishing, 2012.
Kurlansky, Mark. Milk: A 10,000-Year History. London: Bloomsbury, 2018.
Palmer, Ned. A Cheesemonger's History of the British Isles. London: Profile Books, 2019.
Pliny the Elder. The Natural History. Medford, MA: Taylor and Francis, 1855.
Strabo. The Geography of Strabo: Literally Translated, with Notes, in Three Volumes. Medford, MA: George Bell & Sons, 1903.
00:00 Introduction
01:21 Drinking Milk
04:31 Eating Cheese
05:19 Pickles
06:01 Cakes
07:39 Sauces
08:27 Salads
09:30 Casserole
11:48 Next Time
Marcus' Kitchen 1 Mustacei
Welcome to our first Antonine Wall kitchen video. Today we are trying Mustacei cookies to celebrate the first day of Saturnalia.
The original Roman recipe was published in De Agricultura by Cato.We are using a modernised version by Stephanie Dray
List of ingredients:
250 g wheat flour
150 ml sweet wine
1 tbsp anise seeds
2 tbsp cumin seeds
50 g butter
25 g grated cheese
Bay leaves
Let us know if you tried them on twitter by tagging @AntonineWall, on our Facebook page @ AntoninewallScotland or on Instagram Antoninewall
Happy baking!
Many thanks to Carolyn for letting us borrow her kitchen and to Aileen for finding this recipe!
Cheese cake: The best Cheese Cake Recipe | Bellas Panda Kitchen
An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes.The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.
dough:
flour..............................300g
sugar.............................70g
butter............................200g
egg.................................1pc
baking powder............1tsp
lime peel.......................1/2pc
filling:
melt butter...................125g
sugar..............................200g
egg.................................5pc
fesh cheese..................500g
sour cream...................200g
cream.............................200g
corn starch....................40g
lime peel........................1/2pc
lime juice.......................1pc
vanilla extract...............1tsp
TRYING A 2000 YEAR OLD CHEESECAKE RECIPE! │ CAKE EXPERIMENT │ ANCIENT RECIPES │ CAKES BY MK
Ever wondered how the first ever documented cheesecake tasted? Would it be just as yum as our modern day cheesecakes? In this video I'll be taking a step back in history and trialling our oldest documented cheesecake recipe! Stay till the end to see the results ????
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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:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanfood #ancientrome #apicius #ancientromanrecipe #derecoquinaria
Celebrating Saturnalia with Cato's Globi
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Safflower Oil:
Spelt Flour:
Poppy Seeds:
Pokemon plushie: pokemoncenter.com
LINKS TO SOURCES**
De Agricultura by Cato the Elder:
Saturnalia by Macrobius:
The Twelve Ceasars by Seutonius:
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Subtitles: Jose Mendoza
GLOBI
ORIGINAL 2ND CENTURY BC RECIPE (From De Agricultura by Cato the Elder)
Globi to be made thus: Mix the cheese and spelt in the same way. Make as many as desired. Pour fat into a hot copper vessel, and fry one or two at a time, turning them frequently with two sticks, and remove when done. Coat with honey, sprinkle with poppy-seeds, and serve.
MODERN RECIPE
INGREDIENTS
- 1 Cup (240g) Ricotta Cheese
- 1 Cup and 1 tablespoon (120g) Spelt, Durum or other whole grain flour
- 1 Quart (1 L) of fat or oil.
- 1/3 Cup (80ml) Honey
- Poppy Seeds
METHOD
1. Mix the cheese and flour in a large bowl, then form it into balls about 1 inch across. This recipe should make 12-15 balls.
2. Heat the oil over a high heat until it reaches 350°F (175°C). Turn heat to medium and fry two to three balls at a time, turning every 10 to 15 seconds with tongs. At 60 seconds, begin to check the color; once they are a golden brown (60-90 seconds) take them out and set them on a wire rack over paper towels to drain. Repeat until all of the globi are fried.
3. Dip the dried globi in honey (heating the honey can help if it is too thick). Then sprinkle with poppy seeds and serve.
PHOTO CREDITS
Saturn: By inconnu - User:Jean-Pol GRANDMONT (2011), CC BY 3.0,
A Statue of Chronos: By Rufus46 - Own work, CC BY-SA 3.0,
Pileus: By Marie-Lan Nguyen (2009), CC BY 2.5,
Roman Collared Slaves: Ashmolean Museum, CC BY-SA 2.0
Candles Oberflacht: Landesmuseum Württemberg, CC BY-SA 3.0
Roman Figurines: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0
#tastinghistory #saturnalia #globi #romancooking