[Sca-cooks] Looking for a Roman sweet

[Raphaella DiContini]

Thank you, that's perfect! I'll send it on to them with the other recipe from the Feudal Gourmet. :) 

In joyous service, 
Raffaella 

--- On Wed, 2/17/10, lilinah at earthlink.net <lilinah at earthlink.net> wrote:

> From: lilinah at earthlink.net <lilinah at earthlink.net>
> Subject: Re: [Sca-cooks] Looking for a Roman sweet
> To: sca-cooks at lists.ansteorra.org
> Date: Wednesday, February 17, 2010, 12:26 PM
> Euriol wrote:
> > Something I made years ago was a pinenut custard. It
> was a baked custard, and certainly something that can be
> done in advanced and served cold.
> 
> It is a Patina, which, as i read the recipe, is not a
> custard, although i have eaten it prepared as a custard.
> Here is a custard version, from my website, as served at my
> Greco-Roman feast:
> 
> PINE NUT PATINA
> 
> Original:
> An Inverted Patina as Dessert: Pine nuts, peeled and
> chopped nuts, are roasted, grind with honey, pepper, fish
> sauce, milk, eggs, a little undiluted wine and oil. Turn
> into a plate.
> [ ----- Apicius, Book IV, Chapter II, Recipe 16] (as
> published in Flower and Rosenbaum)
> 
> Feast Version:
> Modern recipe courtesy of Cordelia Toser, who cooked them
> all for the feast, including a special custard cup for the
> Prince that had soy milk instead of regular milk.
> 
> 50 large Eggs (4 doz. + 2 eggs)
> 5 cups ground Pine Nuts
> 5 cups Clover Honey
> 2-1/2 tsp Black Pepper
> 5 tsp Salt (= 1 Tb. + 2 tsp.)
> 2 Tb. and 1-1/2 tsp White Wine
> 2 Tb. Olive Oil
> 30 cups Whole Milk (= 1 gallon + 3 quarts + 2 cups)
> 
> Butter each 1-1/2 quart glass casserole.
> Preheat oven to 350 degrees F.
> In large bowl, beat eggs until uniform.
> Add other ingredients and blend until smooth.
> Place casserole in large baking pan that is about 2 inches
> deep.
> Pour egg mixture into casserole and add warm water into
> baking pan.
> Try to get the water level about the same as the egg
> mixture.
> Gently place pan in center oven.
> Bake until the edges of the custard should be brown and the
> center is no longer liquid.  That should be about 35 to
> 40 minutes.
> Remove casserole from oven and cool on wire rack until it
> reaches room temperature.
> 
> It may be served warm or cold.  Leftovers must be
> refrigerated.
> 
> NOTE:
> I figure this is not very much like the actual Roman
> version. But the recipe is scrumptious and super yummy and
> it was a big hit. Some diners ate five helpings.
> 
> ----- End Recipe -----
> 
> I confess i'm not entirely sure how many baking pans this
> takes, 10, i think, given how many we were feeding. And it
> does keep for days in the fridge.
> -- Urtatim [that's err-tah-TEEM]
> the persona formerly known as Anahita
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