The Stewpot Recipe Gallery
Elaina de Sinistre and Tatiana Pavlovna Sokolova
(with tweaks by Arwen Southernwood)
Make a savillum thus: Mix 1/2 libra of flour and
2 1/2 librae of cheese, as is done for libum. Add 1/4 libra of honey
and 1 egg. Grease an earthenware bowl with oil. When you have
mixed the ingredients well, pour into the bowl and cover the bowl with
an earthenware testo. See that you cook it well in the middle, where
it is highest. When it is cooked, remove the bowl, spread with honey,
sprinkle with poppy, put it back beneath the testo for a moment, and then
remove. Serve it thus with a plate and spoon.
1 15-oz. container whole milk ricotta
2 8-oz. packages cream cheese, softened
1/2 cup unbleached flour
1/4 cup whole wheat flour
1/2 cup honey
1/3 cup honey
3 tablespoons poppy seeds
Sift flours together. Blend cheeses and mix well until
no large lumps remain. Add flour, eggs, and honey and beat until
smooth. Pour into a lightly greased 13” x 9” baking pan. Bake
at 350°F for 30-35 minutes, or until the center sets up and the top
is lightly browned.
In a small saucepan, heat topping ingredients over low heat to thin
the honey out. Drizzle the topping over cooked cheesecake and return
it to the oven for 3-5 minutes. Be very careful when removing
the pan from the oven, as the honey becomes very thin and liquid, and can
easily run off the top. Cut into 1 1/2" squares. Serve warm.
60 1-inch squares.
This recipe can also be made in two 8” pie pans. While
best if served warm, it can successfully be frozen.
Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste
of Ancient Rome. The University of Chicago Press, Chicago and
London, 1992. ISBN 0-226-29032-8.