[Sca-cooks] Libum recipe

[Sandra Kisner]

>LibumBy Baroness Ardenia ARuadh  <snip>
>I then drained the mixture through cloth and left the curds to dry 
>suspended in the cloth overnight.  The yield is  3/4 lb, approximately
>Making Libum: 1 egg 3/4 c. white flour 3/4c. whole wheat flour
><another snip>
>
>Cato's redaction from De Agricultura is as follows:To make libum. Cream 
>well in a mortar, 2 pounds of cheese. Add to the cheese and mix well, 
>1pound of flour, or if you wish a lighter dough, use 1/2 pound of 
>flour.  Add one egg and mix well. Form the cake. Place on a large leaf and 
>bake slowly in a hot oven.

Cato's version of the recipe seems to call for a lot more cheese for an an 
approximately equal amount of flour and egg, if I'm remembering my flour 
weights (4 cups per pound).  Would Cato's cheese have been more liquid?

Sandra