[Sca-cooks] Cato as a recipe source

Barbara Benson voxeight at gmail.com
Tue Jul 7 14:01:33 PDT 2009

Adamantius just answered with a footnote while I was writing, but in
direct answer to your question Your Grace - no. I just pulled the Mark
Grant and Giacosa books off my shelf and looked through them. Neither
has anything relating to honey involved in their redactions. Grant
goes so far as to call it "Cheesebread". Looking at my Cato I have the
same edition as M. Adamantius so it says the same thing.

Serena da Riva

On Tue, Jul 7, 2009 at 3:47 PM, David Friedman<ddfr at daviddfriedman.com> 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?

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