Libum Ancient Roman Recipe |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Libum was a sacrificial cake sometimes offered to household spirits during Rome's early history. The recipe below comes from the Roman consul Cato's agricultural writings, which included simple recipes for farmers. Read more . Libum, sometimes served hot, is a cheesecake he included. Ingredients:
ancient roman libum recipe |
2 pounds cheese |
add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. |
one egg |
libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. add one egg and mix all together well. make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick |
- from cato's on agriculture, reprinted in the classical cookbook |
Directions:
1. Modern Roman Libum Recipe (serves 4)
2. -
3. 1 cup plain, all purpose flour
4. 8 ounces ricotta cheese
5. 1 egg, beaten
6. bay leaves
7. 1/2 cup clear honey
8. Sift the flour into a bowl. Beat the cheese until it's soft and stir it into the flour along with the egg. Form a soft dough and divide into 4. Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath. Heat the oven to 425° F. Cover the cakes with your brick* and bake for 35-40 minutes until golden-brown. Warm the honey and place the warm cakes in it so that they absorb it. Allow to stand 30 minutes before serving.
9. *The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick.
10. -from A Taste of Ancient Rome
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