SC - accommodating at feasts
Bonne of Traquair
oftraquair at hotmail.com
Fri May 7 14:51:11 PDT 1999
Greetings all!
I e-mailed Vesta, who is my student, and got the recipe that she
used. If I remember correctly, the loaves turned out very like biscotti
loaves before they are sliced and toasted. I do know that they were yummy!
'Lainie
- -
Laura C. Minnick
University of Oregon
Department of English
- -
"Libraries have been the death of many great men, particularly the
Bodleian."
Humfrey Wanley, c. 1731
- ---------- Forwarded message ----------
Date: Fri, 07 May 1999 07:11:02 -0700
From: Vesta <vesta at internetcds.com>
To: Laura C Minnick <lainie at gladstone.uoregon.edu>
Subject: Re: Hey! forgot something!
Laura C Minnick wrote:
> Didn't you serve the 'libum' loaves at 11th Night? There has been
> some controversy on the cook's list, and I was wondering if I could get
> the recipe from you for purposes of comparison. Please? You're such a
> sweety...
LEt me cite my source(s) first:
_A TASTE OF ANCIENT ROME_ by Ilaria Gozzin Giacosca
_ASPICIUS: COOKING AND DINING IN ANCIENT ROME_ by Joseph Vehling
The Vehling translation is secondary and used to cross reference
1-1/2 c. (700 g.) ricotta or other soft cheese
2 cups flour
2 eggs
2-3 bay leaves per loaf
Mix incredients and shape into small loaves, placing on a bed of bay
leaves. Bake in medium oven (350F) for approx. 30 min.
I served it with bewined honey, and honey with anise.
Vesta
- --
Domina Vesta Antonia Aurelia
An Tir -- Summits -- Cavernsgate
Speaking only for myself and my evil twin Skippy.
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