Cookery and Dining in Imperial Rome

WELL WORKED IN, COVER WITH HONEY, SPRINKLE WITH [crushed nuts, etc.] AND SERVE. [1] _Tractam_, probably with a starch added, or else it is a nut custard, practically a repetition of {Rx} Nos. 129 and 143. [299] ANOTHER SWEET _ALITER DULCIA_ TAKE A PREPARATION SIMILAR [1] [to the above] AND IN THE HOT WATER [bath or double boiler] MAKE A VERY HARD PORRIDGE OF IT. THEREUPON SPREAD IT OUT ON A PAN AND WHEN COOL CUT IT INTO HANDY PIECES LIKE SMALL COOKIES. FRY THESE IN THE BEST OIL, TAKE THEM OUT, DIP INTO [hot] HONEY, SPRINKLE WITH PEPPER [2] AND SERVE. [1] This confirms the assumption that some flour or meal is used in {Rx} No. 298 also without which this present preparation would not "stand up." [2] It is freely admitted that the word "pepper" not always stands for the spice that we know by this name. Cf. note 2 to {Rx} No. 295 _et al._ [300] A STILL BETTER WAY _ALITER_ IS TO PREPARE THIS WITH MILK INSTEAD OF WATER. [301] CUSTARD _TYROPATINAM_ ESTIMATE THE AMOUNT OF MILK NECESSARY FOR THIS DISH AND SWEETEN IT WITH HONEY TO TASTE; TO A PINT [1] OF FLUID TAKE 5 EGGS; FOR HALF A PINT [2] DISSOLVE 3 EGGS IN MILK AND BEAT WELL TO INCORPORATE THOROUGHLY, STRAIN THROUGH A COLANDER INTO AN EARTHEN DISH AND COOK ON A SLOW FIRE [in hot water bath in oven]. WHEN CONGEALED SPRINKLE WITH PEPPER AND SERVE [3]. [1] _Sextarium._ [2] _ad heminam._ [3] Dann. calls this a cheese cake, which is a far-fetched conclusion, although standard dictionaries say that the _tyropatina_ is a kind of cheese cake. It must be borne in mind, however, that the ancient definition of "custard" is "egg cheese," probably because of the similarity in appearance and texture. Cf. {Rx} Nos. 129 and 143. [302] OMELETTE SOUFFLÉE [1] _OVA SPHONGIA EX LACTE_ FOUR EGGS IN HALF A PINT OF MILK AND AN OUNCE OF OIL WELL BEATEN, TO MAKE A FLUFFY MIXTURE; IN A PAN PUT A LITTLE OIL, AND CAREFULLY ADD THE EGG PREPARATION, WITHOUT LETTING IT