Museum Cookery
I took Amy at her word, and present the fist (I think?) installment of The Attic's Museum Cookery course. This is a recipe posted in one of the permanent exhibits in the Lewes Museum (Sussex). I personally think all museums need to provide recipes as part of their curatorial programming.
Roman Recipe
Sweet Wine Cakes
450g self-raising flour
1 tbspn sweet white wine
a pinch of aniseed
a pinch of cumin
50g lard
25g grated cheese
1 beaten egg
12 bay leaves
Moisten the flour with the wine and add the aniseed and cumin. Rub in the lard and grated cheese and bind the mixture with egg. Shape into 12 small cakes and place each one on a bay leaf. Bake in the oven at gas mark 6, 400 F (200 C) for about 25-30 minutes.
Roman Recipe
Sweet Wine Cakes
450g self-raising flour
1 tbspn sweet white wine
a pinch of aniseed
a pinch of cumin
50g lard
25g grated cheese
1 beaten egg
12 bay leaves
Moisten the flour with the wine and add the aniseed and cumin. Rub in the lard and grated cheese and bind the mixture with egg. Shape into 12 small cakes and place each one on a bay leaf. Bake in the oven at gas mark 6, 400 F (200 C) for about 25-30 minutes.
If you actually make this, let us know how it turned out!
Comments