Libum (Nova Roma)
(include Cato's recipe) |
(http://groups.yahoo.com/group/ReligioRomana/message/9788) |
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| − | {{Template:Recipe}} | + | {{LanguageBar|Libum (Nova Roma)}} |
| − | + | {{Template:Recipe}}__NOTOC__ | |
| − | + | The recipe in Cato's [[De Agricultura]] is [[Libum|here]]. | |
| − | + | ==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 | ||
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*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. | ||
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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: | ||
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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] | ||
Revision as of 07:22, 30 January 2008
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Visit Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers).
The recipe in Cato's De Agricultura is here.
Libum Recipe
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.
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 [1] 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".
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. [2]
