How To make Cato's Cheese Bread
1 c Feta cheese, drained,
Crumbled, and packed into The measuring cup 1/2 c Unbleached, all-purpose
Flour 1 Egg, beaten
6 Bay leaves
2 tb Honey
1) Put the cheese into a medium sized 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. 2) 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 oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops
with the honey, and let cool. 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).
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Moretum and Hapalos Artos - Ancient Greek Bread
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Today we prepare ancient Roman moretum from Columella's De Re Rustica and hapalos artos, an ancient Greek bread from Athenaeus' Deipnosophists.
Ingredients
For the bread
flour
olive oil
milk
yeast
salt
For the moretum
cheese
pine nuts
white wine vinegar
olive oil
white pepper
aromatic herbs (oregano, savory, pennyroyal, thyme)
Artolaganon
Gastris
Poppy-seed bread
Moretum from the Appendix Vergiliana
Cato’s olives and epityrum
For more info about this recipe check out our blog:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
First Delfic Hymn - Athenaeus 128 BCE
#moretum #ancientromanrecipe #ancientgreekrecipe #ancientrome
ANCIENT ROMAN CHEESECAKE | Savillum, a 2,000 Year Old Recipe for Cheesecake | Ancient Eats
Ever thought about making your own fresh cheese at home? WELL, today we are trying to recreate a 2,000 year old cheesecake recipe from ancient Rome. We get the ancient recipe for Savillum from Cato the Elder in his work De Agri Cultura, and it was a challenge to make.
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Trying to make a 2,000 year old recipe always has its challenges- more even if you are in love with a dessert like cheesecake! Cheesecake was my favourite dessert as a child, so this recipe had a lot to live up to. Instead of being afraid of disappointment though, I decided it would be an interesting opportunity to learn how to make cheese at home! Cato the Elder wrote many recipes that involved fresh cheese, so once you master it, you can recreate a lot of his Roman recipes!
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Savillum - Ancient Roman Cheesecake - Ancient Dessert
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Today we prepare an ancient Roman cheesecake called savillum. This delicious sweet is an example of the great popularity of cheesecakes in the ancient world and an excellent way to end an ancient Roman meal.
Ingredients:
100 gr white wheat flour
500 gr fresh cheese
1 egg
50 gr honey
white poppy seeds
Libum - Ancient Roman Cheesecake:
Placenta - Ancient Roman Honey Cheesecake:
Ancient Roman Bread:
For more info about this recipe check out our blog:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #savillum
Keto White bread/Low carb Bread/Diabetic friendly/Keto Healthy Recipes
Keto White bread/Low carb Bread/Diabetic friendly/Keto Healthy Recipes
Ancient Roman Placenta - Honey Cheesecake - Ancient Dessert
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
“Ancient Roman Cooking”
English
Italiano
“Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
“Registrum Coquine. A Medieval Cookbook”
English
Italiano
De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
Today we prepare an ancient Roman dessert. A flavorful layered cheesecake, sweetened with honey, prepared with a very interesting technique.
This cheesecake is named placenta in Latin, from ancient Greek plakous, which means cake, and the recipe is taken from Cato's agricultural book.
It was one of the most popular ancient Roman cakes and it gave the name to the profession of pastry maker, placentarius.
Ingredients:
spelt
white wheat flour
honey
fresh sheep cheese
bay laurel leaves
olive oil
salt
For more info check out our blog:
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #placenta #cheesecake