Wednesday, 9 June 2010

Roman Cheesecake

It's been a while since I cooked it for Yule Feast and Cold Wars. I have a cunning plan to put it in many places so it can't be lost.

Savillum (Cato 84)
(Cato - 180 BC
Cato. Liber de agricultura)

Savillum hoc modo facito: Farinae selibram, casei P. II S una
commisceto quasi libum, addito mellis P. - et ovum unum. Catinum
fictile oleo unguito. Ubi omnia bene commiscueris, in catinum indito,
catinum testo operito. Videto ut bene percocas medio, ubi altissimum
est. Ubi coctum erit, catinum eximito, melle unguito, papver
infriato, sub testum subde paulipser, postea eximito. Ita pone cum
catillo et lingula.

Make a savillum this: Mix 1/2 libra flour and 2 1/2 libra cheese, as
is done for libum. Add 1/4 libra honey and 1 egg. Grease an
earthenware bowl with oil. When you have mixed the ingredients well,
pour into the bowl and cover the bowl with an earthenware testo. See
that you cook it well in the middle, where it is highest. When it is
cooked, remove the bowl, spread with honey, sprinkle with poppy, put
it back beneath the testo for a moment, and then remove. Serve it
thus with a plate and spoon.

Serves 4
750g ricotta
1 cup flour
6 Tbs honey
1 egg
2 Tbs poppy seeds

Blend cheese flour, 4 Tbs honey and egg. Grease baking pan with oil.
Pour in mixture and bake in hot hot (400F) for 20-30 minutes. Cover
with foil for first 10-15 mins. Remove from oven drizzle with honey
and sprinkle with poppy seeds. Replace in oven for 5 minutes and

The above recipe, translation and redaction comes from Giacosa, Ilaria
Gozzini, (1994), A Taste of Ancient Rome, The University of Chicago
Press, Chicago.

And here is the recipe we actually used at the feasts.... not quite
the same, but I didn't re-read the recipe at Cold War, and the result
was so well received, we just did the same again for Yule.

3kg ricotta
750g honey
200g poppy seeds
4 cups flour
5 eggs
makes about 12 cakes

Mix every thing together. Shove into buttered foil pie tins. Bake in
oven about 200C-ish until starting to brown. Allow to cool a little
before attempting to stick in head.

1 comment:

Wenchilada said...

Oh man, this is one of my fabourite things that you make. Thanks for the recipe!