[Sca-cooks] Cato as a recipe source

Terry Decker t.d.decker at att.net
Tue Jul 7 16:42:19 PDT 2009

Giacosa doesn't have honey in the recipe.  She does have the original recipe 
in Latin including the phrase, "folia laurea subdito," which translates as 
"bay leaves beneath."  Of course, there may be variations between 
manuscripts causing the variations in translation.


> 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?
>>I also found a few recipes, plus some other information in a book "A Taste
>>of Ancient Rome" by Ilaria Gozzini Giacosa and Anna Herklotz.  Not sure 
>>great the book is, but at the time it was very helpful and one of the few
>>sources from the period that was available (about 10 years ago!)
>>On Mon, Jul 6, 2009 at 10:30 PM, Johnna Holloway <johnnae at mac.com> wrote:
>>>  Mark Grant's volume Roman Cookery: Ancient Recipes for Modern Kitchens
>>>  features a number of recipes from Cato or suggested by Cato.
>>>  Cato and Varro: On Agriculture (Loeb Classical Library No. 283) is
>>>  available in a hardcover
>>>  edition for $24.
>>>  Johnnae

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