Ingredients

  • Ancient Roman Libum Recipe shopping list
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  • 2 pounds cheese shopping list
  • 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. shopping list
  • one egg shopping list
  • 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 shopping list
  • - from Cato's On Agriculture, reprinted in The Classical Cookbook shopping list

How to make it

  • Modern Roman Libum Recipe (serves 4)
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  • 1 cup plain, all purpose flour
  • 8 ounces ricotta cheese
  • 1 egg, beaten
  • bay leaves
  • 1/2 cup clear honey
  • 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.
  • *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.
  • -from A Taste of Ancient Rome

Reviews & Comments 6

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  • ashley18 9 years ago
    I am making this for my school project thanks for the recipe
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    " It was excellent "
    waterlily ate it and said...
    Very interesting! Thanks for sharing!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Giving ya a five for the history lesson hon. Thanks.
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  • danadooley 10 years ago
    Thanks for the lesson in gastronomic history ;)
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  • grizzlybear 10 years ago
    You got my attenation.......;-)
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  • thepiggs 10 years ago
    Very interesting. Thanks for sharing this with us.

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