[Sca-cooks] Cato as a recipe source

Susanne Mayer susanne.mayer5 at chello.at
Sun Jul 5 12:43:49 PDT 2009

Here's the text in Latin, so far I made on varous occasions Globos


[79] Globos sic facito. Caseum cum alica ad eundem modum misceto. Inde 
quantos voles facere facito. In ahenum caldum unguen indito. Singulos aut 
binos coquito versatoque crebro duabus rudibus, coctos eximito, eos melle 
unguito, papaver infriato, ita ponito.

globos are made thus: Mix the cheese and spelt in the same way, sufficient 
to make the number desired. Put fat into a small hot cooking pot (usually of 
iron), and fry one or two at a time, turning them frequently with two rods, 
and remove when done. Spread with honey, sprinkle with poppy-seed, and 

My Version is one I got from Roman riders reenacters, it works perfectly and 
is very good:

200 g spelt semolina
300g cream cheese (if you can get it: take 1/3 goat and 2/3 plain, more goat 
can get too *goaty* for a sweet dish) OR curd cheese (Topfen in Austria) I 
did not try Ricotta, Mascarpone or any other fresh italian cheese yet.

mix the spelt semolina and the cheese thoroughly and let stand for about an 
make walnut sizes balls and fry in hot fat (I did use olive oil and  have 
also tried lard, both give different results in texture and taste). Fry till 
golden brown, turn during frying (the part with two rods does work with 
wooden skewers, but I prefere a wooden spatula (or very OOP the small 
baskets you use in asian noodle fondues)

warm the honey (I mixed it also with a little white wine to thin it) and 
roll the balls in it, roll them in poppysseds afterwards. Serve

Can be cooked on an open fire.



Hope that helps, I have to check my roman Cook books but I thnk tha dalby 
book does have some of the cato recipes in it.

Regards Katharina

DW ad flumen caerulum

> Message: 1
> Date: Sat, 4 Jul 2009 12:12:01 -0700
> From: David Friedman <ddfr at daviddfriedman.com>
> Subject: [Sca-cooks] Cato as a recipe source
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <p06240801c67559dbdd59@[]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
> I just came across the recipes in De Agricultura. Are other people
> familiar with them?
> http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html
> -- 
> David/Cariadoc
> www.daviddfriedman.com
> ------------------------------
> Message: 2
> Date: Sat, 4 Jul 2009 14:53:04 -0500
> From: "Terry Decker" <t.d.decker at att.net>
> Subject: Re: [Sca-cooks] Cato as a recipe source
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Message-ID: <05EF69BA389040CB900FD5789662A377 at TerryPC>
> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
> reply-type=response
> It is a nice selection, but it is not complete.  I have most of these that 
> I
> have collected from various sources over the years .  I also have recipes
> for Epityrum (olive paste), Mustacei (a cookie-like dessert, baked on bay
> leaves), a couple of recipes for preserving and preparing green olives and 
> a
> recipe for preserving whole dried figs.
> Bear
>>I just came across the recipes in De Agricultura. Are other people 
>>with them?
>> http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html
>> -- 
>> David/Cariadoc

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