Roman cheesecake win
I had a fair amount of the orange-lemon cheese left over after the Beggar's feast, and I just couldn't waste it.
After a bit of searching, I found a recipe for Savillum (Cato 84) in "A Taste of Ancient Rome" by Ilaria Gozzini Giacosa.
I didn't use the redaction in the book, and I didn't look up the equivalents to the period terms of measurements, mostly because I didn't feellike digging up my scale to measure everything in fractions of a pound. I decided to use a simple system: everything was in basic fractions (1/2, 1/4, etc.) so I pretended that "libra" meant 1 cup. It may not have been true to the original recipe, but it worked for the amount of cheese I had left.
It is good. It's not terribly sweet, like so many modern cheesecakes are, and fairly dense with a good bit of the lemon flavor in the cheese coming through. It's an excellent pairing with the poppy seed topping. Just to make it a bit more pleasing to the modern palate, I made add a little more honey next time.
Overall, I am happy.
After a bit of searching, I found a recipe for Savillum (Cato 84) in "A Taste of Ancient Rome" by Ilaria Gozzini Giacosa.
I didn't use the redaction in the book, and I didn't look up the equivalents to the period terms of measurements, mostly because I didn't feellike digging up my scale to measure everything in fractions of a pound. I decided to use a simple system: everything was in basic fractions (1/2, 1/4, etc.) so I pretended that "libra" meant 1 cup. It may not have been true to the original recipe, but it worked for the amount of cheese I had left.
It is good. It's not terribly sweet, like so many modern cheesecakes are, and fairly dense with a good bit of the lemon flavor in the cheese coming through. It's an excellent pairing with the poppy seed topping. Just to make it a bit more pleasing to the modern palate, I made add a little more honey next time.
Overall, I am happy.