Libum (Nova Roma) - Revision history

M. Lucretius Agricola at 11:04, 16 March 2011

2011-03-16T11:04:39Z

← Older revision		Revision as of 11:04, 16 March 2011
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	Follow directions as above, but divide dough into four parts and cook at 425 degrees "for 35-40 minutes until golden-brown".		Follow directions as above, but divide dough into four parts and cook at 425 degrees "for 35-40 minutes until golden-brown".
−
−	~~==Piscinus' Libum Recipe==~~
−
−	First I will mash feta cheese until it is a smoothe paste. To that I add spelt flour of roughly two to one (2:1) ratio and an additional spelt bran. Sometimes I will add a single small egg to help hold the dough - actually more like a cheese log - together while baking. I strew cornmeal on my baking stone, then place bay leaves, and cover the bay then with roughly palm-sized loaves. Over the libum I place a stoneware bowl and bake under a low heat for a good hour. I make my libum for the purpose of sacrificing them into a fire, so how I want them to turn out is different from what you described.
−
−	For strues, I use about two parts spelt flour, one part millet flour, a dash or two of salt, and then enough water to form a proper dough. These I form more like thick wafers, as their shape and consistency is likewise intended for a fire rather than to be eaten. [http://groups.yahoo.com/group/ReligioRomana/message/9788]

M. Lucretius Agricola: http://groups.yahoo.com/group/ReligioRomana/message/9788

2008-01-30T07:21:17Z

http://groups.yahoo.com/group/ReligioRomana/message/9788

← Older revision		Revision as of 07:21, 30 January 2008
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−	{{Template:Recipe}}	+	{{LanguageBar\|Libum (Nova Roma)}}
−	~~__notoc__~~	+	{{Template:Recipe}}__NOTOC__
−	~~Adapted from~~ Cato's [[De Agricultura]]	+	The recipe in Cato's [[De Agricultura]] is [[Libum\|here]].

−	~~{{:~~Libum}}	+	==Libum Recipe==
−		+	===Ingredients===
−	==Ingredients==	+

	*1 cup feta cheese, drained, crumbled, and packed into the measuring cup		*1 cup feta cheese, drained, crumbled, and packed into the measuring cup
Line 13:		Line 12:
	*2 tablespoons honey		*2 tablespoons honey

−	==Directions==	+	===Directions===

	Put the cheese into a medium size mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste.		Put the cheese into a medium size mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste.
Line 27:		Line 26:
	Remove the bay leaves before serving.		Remove the bay leaves before serving.

−	==Variation==	+	===Variation===

	If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).		If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).

−	==Variation==	+	===Variation===

	PBS' NOVA [http://www.pbs.org/wgbh/nova/lostempires/roman/libum.html] gives this variation:		PBS' NOVA [http://www.pbs.org/wgbh/nova/lostempires/roman/libum.html] gives this variation:
Line 42:		Line 41:

	Follow directions as above, but divide dough into four parts and cook at 425 degrees "for 35-40 minutes until golden-brown".		Follow directions as above, but divide dough into four parts and cook at 425 degrees "for 35-40 minutes until golden-brown".
		+
		+	==Piscinus' Libum Recipe==
		+
		+	First I will mash feta cheese until it is a smoothe paste. To that I add spelt flour of roughly two to one (2:1) ratio and an additional spelt bran. Sometimes I will add a single small egg to help hold the dough - actually more like a cheese log - together while baking. I strew cornmeal on my baking stone, then place bay leaves, and cover the bay then with roughly palm-sized loaves. Over the libum I place a stoneware bowl and bake under a low heat for a good hour. I make my libum for the purpose of sacrificing them into a fire, so how I want them to turn out is different from what you described.
		+
		+	For strues, I use about two parts spelt flour, one part millet flour, a dash or two of salt, and then enough water to form a proper dough. These I form more like thick wafers, as their shape and consistency is likewise intended for a fire rather than to be eaten. [http://groups.yahoo.com/group/ReligioRomana/message/9788]

M. Lucretius Agricola: include Cato's recipe

2007-12-22T10:53:25Z

include Cato's recipe

← Older revision		Revision as of 10:53, 22 December 2007
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	{{Template:Recipe}}		{{Template:Recipe}}
	__notoc__		__notoc__
−	Adapted from Cato's De ~~Agri Cultura~~	+	Adapted from Cato's [[De Agricultura]]

−	~~Latin text~~: ~~"'''~~Libum''' hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter."	+	{{:Libum}}
−		+
−	English translation (by Quinta Claudia Lucentia Aprica): "Make libum by this method. Break up two pounds of cheese well in a mortar. When they will have been well broken up, put in a pound of wheat flour or, if you wish it to be more delicate, half a pound of fine flour and mix it well together with the cheese. Add one egg and mix together well. Then make into bread, places leaves beneath, and cook slowly on a hot hearth under an earthen pot."	+

	==Ingredients==		==Ingredients==

M. Lucretius Agricola: Libum moved to Libum (Nova Roma): it is a modern recipe

2007-12-22T10:52:00Z

Libum moved to Libum (Nova Roma): it is a modern recipe

← Older revision

Revision as of 10:52, 22 December 2007

M. Lucretius Agricola: variations

2006-07-20T09:13:18Z

variations

← Older revision		Revision as of 09:13, 20 July 2006
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	{{Template:Recipe}}		{{Template:Recipe}}
−		+	__notoc__
	Adapted from Cato's De Agri Cultura		Adapted from Cato's De Agri Cultura

−	Latin text: 'Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter.'	+	Latin text: "'''Libum''' hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter."

−	English translation: 'Make libum by this method. Break up two pounds of cheese well in a mortar. When they will have been well broken up, put in a pound of wheat flour or, if you wish it to be more delicate, half a pound of fine flour and mix it well together with the cheese. Add one egg and mix together well. Then make into bread, places leaves beneath, and cook slowly on a hot hearth under an earthen pot.'	+	English translation (by Quinta Claudia Lucentia Aprica): "Make libum by this method. Break up two pounds of cheese well in a mortar. When they will have been well broken up, put in a pound of wheat flour or, if you wish it to be more delicate, half a pound of fine flour and mix it well together with the cheese. Add one egg and mix together well. Then make into bread, places leaves beneath, and cook slowly on a hot hearth under an earthen pot."

	==Ingredients==		==Ingredients==
Line 29:		Line 29:
	Remove the bay leaves before serving.		Remove the bay leaves before serving.

−	~~'''Note''':~~ If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).	+	==Variation==
		+
		+	If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).
		+
		+	==Variation==
		+
		+	PBS' NOVA [http://www.pbs.org/wgbh/nova/lostempires/roman/libum.html] gives this variation:
		+
		+	*1 cup plain, all purpose flour
		+	*8 ounces ricotta cheese
		+	*1 egg, beaten
		+	*bay leaves
		+	*1/2 cup clear honey
		+
		+	Follow directions as above, but divide dough into four parts and cook at 425 degrees "for 35-40 minutes until golden-brown".

M. Lucretius Agricola: add Cato

2006-07-20T08:59:36Z

add Cato

← Older revision		Revision as of 08:59, 20 July 2006
Line 2:		Line 2:

	Adapted from Cato's De Agri Cultura		Adapted from Cato's De Agri Cultura
		+
		+	Latin text: 'Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter.'
		+
		+	English translation: 'Make libum by this method. Break up two pounds of cheese well in a mortar. When they will have been well broken up, put in a pound of wheat flour or, if you wish it to be more delicate, half a pound of fine flour and mix it well together with the cheese. Add one egg and mix together well. Then make into bread, places leaves beneath, and cook slowly on a hot hearth under an earthen pot.'

	==Ingredients==		==Ingredients==

M. Lucretius Agricola: /* Directions */ add note

2006-07-20T08:58:17Z

Directions: add note

← Older revision		Revision as of 08:58, 20 July 2006
Line 24:		Line 24:

	Remove the bay leaves before serving.		Remove the bay leaves before serving.
		+
		+	'''Note''': If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).

M. Lucretius Agricola: new

2006-07-20T08:57:17Z

new

New page

{{Template:Recipe}}

Adapted from Cato's De Agri Cultura

==Ingredients==

*1 cup feta cheese, drained, crumbled, and packed into the measuring cup
*1/2 cup unbleached, all-purpose flour
*1 egg, beaten
*6 bay leaves
*2 tablespoons honey

==Directions==

Put the cheese into a medium size mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste.

Add the flour and mix well with the fingers.

Add the beaten egg and mix well. The dough will be rather sticky.

Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree F oven for 1 to 1 1/2 hours, or until cooked through.

Remove the loaves from the oven, spread the tops with the honey, and let cool.

Remove the bay leaves before serving.