Celebrating Saturnalia with Cato's Globi
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
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Safflower Oil:
Spelt Flour:
Poppy Seeds:
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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
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
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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
How To Make Libum. |DadyKnowS|
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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.
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
Globi - Ancient Roman Sweet
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Today we prepare the globi, spelt fritters with honey and poppy seeds from Cato's De Agri Cultura, a source written in the 2nd century BCE.
Ingredients:
spelt
cheese
lard
honey
white poppy seeds
Gastris
Poppy seeds bread
Cato’s recipes
Savillum
Puls Punica
Placenta - Honey Cheesecake
Libum
Epityrum
Mustacei
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
#globi #ancientromancooking #ancientrome #ancientromanfood #ancientromanrecipe