12-29-2010, 05:30 AM
Quote:If anyone out there has gotten into ancient Roman cooking, and you have a recipe you've enjoyed, please feel free to share! Many thanks.
I've been slowly and irregularly going through Cato's recipes. I really liked savillium:
Quote:Recipe for the savillum: Take 1/2 pound of flour, 2 1/2 pounds of cheese, and mix together as for the libum; add 1/4 pound of honey and 1 egg. Grease an earthenware dish with oil. When you have mixed thoroughly, pour into a dish and cover with a crock. See that you bake the centre thoroughly, for it is deepest there. When it is done, remove the dish, cover with honey, sprinkle with poppy-seed, place back under the crock for a while, then remove from the fire. Serve in the dish, with a spoon.
Cato, On Agriculture, 84
David J. Cord
www.davidcord.com
www.davidcord.com