[Sca-cooks] Cato as a recipe source
Philip Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Tue Jul 7 13:55:12 PDT 2009
On Jul 7, 2009, at 3:47 PM, David Friedman wrote:
> Is either of those the source for the "Libum" recipe that one can
> find in various places on the web? The original is Cato, the
> "redaction" includes bay leaves (the original has "leaves") and
> honey (not in the original at all). Different webbed sources have
> the same redaction with the same wording ("1/2 c clear honey"),
> which makes me suspect a common secondary source.
> Anybody know if there is any basis for the honey? Does some other
> latin source say that libum was eaten soaked in honey?
Andrew Dalby's notes for the passage on libum in his edition of Cato
quotes Athenaeus as saying, "Next came in a cake made of milk, biscuit
and honey: what Romans call libon."
It does appear that Cato's is just one recipe for a fairly widely-
known dish that may have several contemporary variants.
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