Savillum recipe in Latin (from LacusCurtius): Cato’s De Agricultura 84: Savillum hoc modo facito. Farinae selibram, casei P. II S una conmisceto quasi libum, mellis P. et ovum unum. Catinum fictile oleo unguito. Ubi omnia bene conmiscueris, in catinum indito, catinum testo operito. Videto ut bene percocas medium, ubi altissimum est. Ubi coctum erit, catinum eximito, melle unguito, papaver infriato, sub testum subde paulisper, postea eximito. Ita pone cum catillo et lingula. Translation: Take ½ pound of flour and 2½ pounds of cheese, and mix together as for the libum; add ¼ pound of honey and 1 egg. Grease an earthenware dish with oil. When you have mixed it thoroughly, pour it into a dish and cover it with a crock. See that you bake the centre thoroughly, for it is deepest there. When it is done, remove the dish, cover it with honey, sprinkle it with poppy seed, place it back under the crock for a while, and then remove it from the fire. Serve in the dish with a spoon. Ingredients: 200g plain flour 250g ricotta cheese honey 1 egg poppy seeds 1 tsp olive oil bay leaves Add the cheese to the flour and combine the two. Beat the egg and add it to the mixture with a tablespoon of honey. Knead into a dough, adding a little more flour if necessary. Use olive oil to grease a round cake pan. Add the bay leaves over the oil. Press the dough into the bottom of the pan and cover it. Bake in the oven at 180°C for 45 minutes. Remove the pan from the oven, spread two tablespoons of honey over the top of the bread and sprinkle with poppy seeds. Replace it in the oven for a further 10-15 minutes. Serve warm or cold.
In keeping with tradition, I baked Hadrian a birthday cake. 🎂 This year, I chose Cato’s recipe for savillum (a kind of cheesecake), one of my favourite sweet cakes from antiquity. #Hadrian1950
