SC - "bog butter"

[Alderton, Philippa]

I would really want to see the original recipe for the "globi", before
committing, because this version of the must cakes leaves off the fat and
cheese found in the original recipe.

Also, there is an assumption that a sourdough leaven would have been used.
The Romans used fermenting must as a leaven.  Egyptian sourdough is more
likely to have come to Rome during the days of the Empire.  The use of ale
barm as leaven was brought by the Vandals.  Since Cato preceded these
events, as well as the formation of the first bakers guild, I would expect a
leaven of Cato's period to be fermenting must.  

Bear

> <<Message: [Apicius] must cakes & doughnuts>>
> Hey-Stefan and Ras [and everybody else] a couple of recipes
> from the other list.
> I figure this way I only have to do 11 forewarding and
> everybody gets it. I like the idea of globi, if we can get
> the documentation on it it would be a neat sort of thing to
> add to the sausage bisquick balls for lacto-veggans
> margali
> 
From: Carol Dery <sr045 at lamp.ac.uk>

Ingredients for Cato's must cakes (Mustacea): flour (Cato uses spelt), grape
juice, anise, cumin, bay leaves. Make up a standard bread mix using grape
juice instead of water - (use yeast because, although he doesn't mention it,
he probably assumed some form of leaven such as a piece of yesterday's
dough, which was the usual. Not many people would have this now, so I don't
think using yeast is cheating too much). I tend to use red grape juice as
this adds colour as well, but white is just as good. Add about 1 teaspoon of
both anise and cumin to the mixture - use more or less as you prefer. (There
are no hard and fast rules about quantities). Let it rise, then afterwards
shape into rounds, and bake on top of bay leaves. (Remove the leaves before
eating, obviously). They taste delicious - I hope you agree.

What about trying Roman doughnuts? Also from Cato, they are called 'globi'
in Latin - not quite so appealing, but they taste great. Make up a dough
from about 1 cup flour (he says spelt, but use what you've got), and 1/4 cup
grated cheese (I use a fairly mild cheddar, but do experiment). Again, use
yeast, as it works better if you do. Let the dough rise, then shape into
small balls, and fry in hot oil (olive oil is the most authentic). When
nicely browned, take out and coat in honey, and sprinkle with poppy seeds.

Happy eating!!

Carol.

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