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Libum is a Roman food.

Some people say a Libum was an early form of cheesecake, but basically it was unleavened bread with cheese in it, or a baked cheeseball.

Larges ones were used for meals; smaller versions were often used as offerings to the household gods.

They were cooked on a hearth, covered with a clay dome called a "testo."

Our recipe for them comes from Cato's book, "De Agricultura."

Literature & Lore

"Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter."

"Libum are made in this manner. Crumble well 2 pounds of cheese in a mortar. Once well crumbled, mix in a pound of wheaten flour, or if you want a lighter libum, use half a pound of flour and mix well with the cheese. Add 1 egg, mix together well. Then make into bread (loaves), and bake slowly sitting on (bay) leaves covered with a clay pot (dome)".

See also:

Quick Breads

Arepas; Baking Powder Biscuits; Banana Bread Day; Bannock; Barm Brack Recipe; Barm Brack; Belgian Waffles; Cornbread; Crumpets; Doughnuts; English Muffins; Fadge; Farls; Irish Soda Bread; Johnnycake; Libum; Muffins; Pancakes; Pikelets; Quick Breads; Singing Hinnies; Waffles

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Oulton, Randal. "Libum." CooksInfo.com. Published 06 July 2005; revised 18 February 2011. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/libum>.

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"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home."

-- James Michener (3 February 1907 - 16 October 1997)

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