[Sca-cooks] Camp Food)

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Bonne de Traquair:
>This all give me an idea of steam baking honey custard
>from Apicius rather than oven baking in a water bath.
>  Does anyone have instant access to the text and is
>oven baking described in it?  Say I was a Roman woman
>with a brazier or hearth but no oven, how would I cook
>a custard?

Apicius De Re Coquinaria, Book VII, Chapter xiii, recipe 8:

8. EGG SPONGE WITH MILK. Mix together 4 eggs, 1/2 pint milk, 1 oz.
oil. Pour a little oil into a thin frying-pan, bring to sizzling
point, and add the prepared mixture. When it is cooked on one side
turn out onto a round dish, pour honey over, sprinkle with pepper,
and serve.
	[Barbara Flower and Elisabeth Rosenbaum translation, 1958]

I'm seein' this as a soft, moist omelette, cooked just a bit slowly
(to be at least partially cooked through without burning), maybe on
embers or ashes, topped with honey and pepper...

Adamantius