[Sca-cooks] cheese cakes
Stefan li Rous
StefanliRous at austin.rr.com
Wed Jan 23 23:31:16 PST 2008
<<< Mary Morman published the recipes in a CD I used to distribute,
along with the papers that were presented at the event. I'll type in
the cheesecake recipe when I get back from Birka...>>>
I've got that CD too, but right now I'm not quite sure where it is.
Here is a recipe from this Florilegium file, that might be it.
cheesecake-msg (52K) 1/12/08 Medieval cheesecake. Recipes.
If it isn't, well perhaps it or others in this file might still be of
From: maddie teller-kook <meadhbh at io.com>
Subject: Re: Is cheesecake period?
Date: Wed, 23 Oct 1996 18:18:58 -0500
Bryan J. Maloney wrote:
> > I do know of a cheesecake recipe in a Roman cookbook I have.
> > is one from Cato. It is very simple and tasty.
> Could you give the original from Cato, not the attribution?
Here it is in Latin: Savillum (Cato 84)
Savillum hoc modo facito: Farinae selibram, casei P. II S una cmmisceto
quasi libum, addito mellis P. et ovum unum. Catinum fictile oleo
unguito. Ubi omnia bene comiscueris, in catinum indito, catinum testo
operito. Videto ut bene percocas medio, ubi altissimum est. Ubi,
coctum erit, catinum eximito, melle unguito, papaver infriato, sub
testum subde paulisper, postea eximito. Ita pone cum catillo et lingua.
The redaction in the text is:
1 2/3 lbs ricotta (or other soft cheese)
1 cup flour
6 Tablespoons honey
2 tablespoons poppy seeds
(my addition: toasted pine nuts)
Blend the cheese with the flour, 4 tbsp honey and egg. Grease a baking
pan with oil and pour in the mixture, and bake in a hot oven (400
degrees F) for 20-30 minutes. Cover with aluminum foil for the first 15
minutes so the surface will not burn.
Remove from the oven. Drizzle with the remaining honey over the surface
and sprinkle with poppy seeds. Replace in the oven for 5 minutes, then
remove and serve.
From: Giacosa, Ilaria Gozzini, "A Taste of Ancient Rome", University of
Chicago Press, Chicago. 1992 p 163.
Date: Thu, 11 Jan 2001 17:12:23 -0500
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: Re: SC - Duello by Cheese Cake; High Noon in Trimaris,
Spoons at the Ready
Bronwynmgn at aol.com wrote:
> 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,
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
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
with poppy seeds. Replace in the oven for 5 minutes, then remove and
This is great fun as folks are blown away by a cheesecake recipe from
times! It is also VERY tasty!
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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