SC - Kissing Ducs

Thu Jan 11 14:14:57 PST 2001

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Bronwynmgn at aol.com wrote:

> In a message dated 1/9/2001 5:36:44 PM Eastern Standard Time,
> phelpsd at gate.net writes:
>
> << Does anyone wish to provide recipes for
>  possible consideration by the protagonists? >>
>
> I used this one quite successfully at an event this past fall.
>
> To Make Cheesecakes
> >From The Closet of Sir Kenelm Digby, Opened, published posthumously in 1669
>

And then, to go to the other end, actually outside of, our period, there is
Cato's Savillum:

Make a savillum thus: Mix 1l2 libra of flour and 2 1/2 librae of cheese, as is
done for libum. Add 1/4 libra of honey and 1 egg. Grease an earthenware bowl with
oil. When you have mixed the ingredients well, pour into the bowl and cover the
bowl with an earthenware testo. See that you cook it well in the middle, where it
is highest. When it is cooked, remove the bowl, spread with honey, sprinkle with
poppy, put it back beneath the testo for a moment, and then remove. Serve it thus
with a plate and spoon.

The redaction I used came from A Taste of Ancient Rome by Illaria Giacosa (I
think):

7 1/4 pounds ricotta or other soft cheese
1 1/8 quarts flour
1 5/8 cups honey
4 3/8 each egg
  1/2 cup poppy seeds

Blend the cheese with the flour,1 cup + 1 Tablespoon of honey and egg. Grease a
baking pan with oil, pour in the mixture and bake in a hot oven(400 F) for 20-30
minutes. Cover with aluminum foil for the first 10-15 minutes so that the surtace
does not burn.

Remove from the oven. Drizzle the remaining honey over the surtace and sprinkle
with poppy seeds.  Replace in the oven for 5 minutes, then remove and serve.

This is great fun as folks are blown away by a cheesecake recipe from Roman
times!  It is also VERY tasty!

Kiri

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Bronwynmgn at aol.com wrote:
<blockquote TYPE=CITE>In a message dated 1/9/2001 5:36:44 PM Eastern Standard
Time,
 phelpsd at gate.net writes:
<< Does anyone wish to provide recipes for
  possible consideration by the protagonists? >>
I used this one quite successfully at an event this past fall.
To Make Cheesecakes
 >From The Closet of Sir Kenelm Digby, Opened, published posthumously
in 1669
  </blockquote>
And then, to go to the other end, actually outside of, our period, there
is Cato's Savillum:
Make a savillum thus: Mix 1l2 libra of flour and 2 1/2 librae of cheese,
as is done for libum. Add 1/4 libra of honey and 1 egg. Grease an earthenware
bowl with oil. When you have mixed the ingredients well, pour into the
bowl and cover the bowl with an earthenware testo. See that you cook it
well in the middle, where it is highest. When it is cooked, remove the
bowl, spread with honey, sprinkle with poppy, put it back beneath the testo
for a moment, and then remove. Serve it thus with a plate and spoon.
The redaction I used came from A Taste of Ancient Rome by Illaria
Giacosa (I think):
7 1/4 pounds ricotta or other soft cheese
 1 1/8 quarts flour
 1 5/8 cups honey
 4 3/8 each egg
   1/2 cup poppy seeds
Blend the cheese with the flour,1 cup + 1 Tablespoon of honey and egg.
Grease a baking pan with oil, pour in the mixture and bake in a hot oven(400
F) for 20-30 minutes. Cover with aluminum foil for the first 10-15 minutes
so that the surtace does not burn.
Remove from the oven. Drizzle the remaining honey over the surtace and
sprinkle with poppy seeds.  Replace in the oven for 5 minutes, then
remove and serve.
This is great fun as folks are blown away by a cheesecake recipe from
Roman times!  It is also VERY tasty!
Kiri
  </html>

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