[Sca-cooks] Cato as a recipe source
t.d.decker at att.net
Mon Jul 6 05:13:34 PDT 2009
> Bear said:
> <<< 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. >>>
> When you say you "also have", does this mean these aren't in the webpage
> that Caraidoc gave? I haven't had time to more than glance at that page
> so far.
The webpage Cariadoc gave states (IIRC), that it is a selection from Cato.
Since I have some recipes from Cato that are not on the webpage, the
selection is obviously incomplete, as I am certain the list of recipes I
have are incomplete. I keep forgetting to find a translation of De
Agricultra to see what I'm missing.
> If so, can you please post the recipes for the olive paste and
> particularly the recipes for preserving and preparing green olives? I
> previously asked about how you make these inedible olives edible here but
> didn't get much info other than some references to a modern book on
> olives. I'm not sure I could ever find the raw olives to try this with,
> but it would be interesting to know how this is done.
I'll transcribe them and post to the list when I have a little more time.
Today, I am reinstalling the drain system for a central A/C and the hot
water heater safety valve and preparing for and delivering a demo on making
> The mustacei sounds interesting as well, although I guess you would need
> to find a source for fresh, rather than dried, leaves. Would plucking the
> leaves off of a fresh Laurel work? Or are they too dried out by the time
> they're made Peers? :-)
Since the object appears to be to impart flavor, dried bay leaves should
work fine. You should have the mustacei recipe in the Florilegium, since I
posted a copy to the list a number of years ago.
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