[Sca-cooks] Historic Recipe in 2009 Herb Quarterly
Terry Decker
t.d.decker at att.net
Thu Mar 12 11:57:46 PDT 2009
I think a copy of the recipe should be out in the Florilegium as we went
over this early on in the history of the list.
Cato's recipe calls for 2 pounds of finely ground cheese to one pound of
fine flour. Work the flour and cheese together add an egg as a binder then
shape it into a loaf. place it on top of bay leaves and bake under a testo
(clay dome oven) on a hot hearth.
Bear
> Any chance we could get a copy of the recipe?
>
> Kiri
>
> On Thu, Mar 12, 2009 at 2:31 PM, Sharon Gordon <gordonse at one.net> wrote:
>
>> As part of the International Herb of the year's focus on bay, the Spring
>> 2009 Herb Quarterly features an article on bay's uses throughout history.
>> As a side bar the author included an ancient Roman recipe for cheese
>> bread
>> from Cato. It's a flat bread baked on top of bay leaves to perfume it.
>>
>>
>>
>> Sharon
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