[Sca-cooks] Cato as a recipe source
susanne.mayer5 at chello.at
Wed Jul 15 14:02:44 PDT 2009
I do have a book called
Condimenta (Spice plants in cooking an baking recipes from the roman
antique) roman kitchen plants I
3. edition ISBN: 3-929280-15-9
Güntner E. Thüry (u with dots, it will not be transcribed in the mail) &
>From the University of Vienna, Institute of Botany
Can translate the german version if wished, please send a mail
 Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene
distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram
similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et
una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub
testu coquito leniter.
here the Libum cake is made with laurel as the leaves as this is the leaf
given earlier in Cato (76, 3 and 121)
and they state two other source for the usance of laurel leaves as *baking
No honey, BUT Libum does just mean cake and did also mean sacrifical cake
and there seems to be a libum in some text by ovid about religious
celebartions containing honey. So there is probably a version with honey
also. And the web base recipes do seem to be the ones from trhe dalby book
as I have the clear honey mentioned in this Libum recipe.
But the dalby book has two different Libum recipes so I think the one for
the sweet honey version is actually the redaction for the savillum and the
savoury cake is the one for libum.
the Condimentim book also has a recipe for savillum (cato 84)
 Savillum hoc modo facito. Farinae selibram, casei P. II S una
conmisceto quasi libum, mellis P. * et ovum unum. Catinum fictile oleo
unguito. Ubi omnia bene conmiscueris, in catinum indito, catinum testo
operito. Videto ut bene percoquas medium, ubi altissimum erit. Ubi coctum
erit, catinum eximito, papaver infriato, sub testum subde paulisper, postea
eximito. Ita pone cum catillo et lingula.
THERE you have the honey but no leaves, the rest of the ingedients cheese,
wheat flour and egg is the same as for libum
The Dalby book also has a redaction for Placenta, but I have not tried that
as to Globos
The A. Dalby and S. Grainger (German Title: Küchengeheimnisse der Antike)
makes them with milk and semolina (cook the milk add semolina, let stand)
and then adds ricotta and rolls them in roasted sesame seeds.
I would not use this redaction.
I did use cream cheese of the *philiadelphia original* type and fresh
farmers goat cheese of the same consistency or fresh curd cheese only
DW ad flumen caerulum
> Message: 1
> Date: Tue, 7 Jul 2009 12:47:21 -0700
> From: David Friedman <ddfr at daviddfriedman.com>
> Subject: Re: [Sca-cooks] Cato as a recipe source
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <firstname.lastname@example.org>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
> 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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