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Monday, February 25, 2013

COBERTERA WITH A ROMAN CHEESE CUSTARD RECIPE



Cheese Custards with a Modern Pan Cover
Photo by: Lord-Williams

a flat iron, copper, stone, or earthenware plate used to cover a pan. [Gázquez. Cocina. 2002:33:ftn 57]

CHEESE CUSTARD ADAPTED BY DIÁZ p 89 FROM APICIUS/FLOWER TYROPATINAM[1] (A DISH WITH CHEESE) CH VII:XIII:7, pp 171-173

Ingredients

¼ c honey
5 eggs
½ lb cheese (it can be feta, cottage cheese or cream cheese[2])

½ l milk[3]

Custard Just Like Grandma's Recipe
 but 17 Centuries Older!
Photo by: Lord-Williams
Preparation

Heat the milk and dissolve the honey. Let it cool and add the cheese, pepper[4] and finally the eggs beaten. Mix all well.

PREHEAT OVEN TO 140º C

Pour this mixture into a greased mold and place it into a larger pan filled with water.  Cover and bake until done about 1 hr.

Let cool and remove the custard from the mold. Sprinkle with freshly ground black pepper and serve.



[1] Diáz explains that tyropatinam, which is a type of pudding was well-liked in Roman banquets. Apicius provide various versions of it.
[2] Fresh cheese was used as cream cheese did not exist in Roman times.
[3] Cream was used.
[4] Diáz does not give amounts of pepper. One tsp was used, ½ tsp was added to the puddling mix and ½ tsp for garnish when done.

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