SC - re: Libum loaves (fwd)

[Laura C Minnick]

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.



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================