Roman Honey Cakes (Libum)

Libum is a type of ancient Roman cake that dates back to the Roman Republic and the early Roman Empire. Its history is closely tied to religious practices and rituals. The earliest known reference to Libum comes from a recipe in the Roman agricultural writer Cato the Elder’s work “De Agri Cultura” (On Agriculture), written around 160 BCE.

Libum was not just a sweet treat; it was often used in religious offerings, especially during festivals and ceremonies dedicated to the Roman gods, particularly the household goddess of the hearth, Vesta. It was a customary practice for Romans to offer Libum to the gods during various occasions, seeking their favor and protection.

The recipe described by Cato involves a simple preparation of Libum, combining ingredients like wheat flour, cheese, and honey. The cakes were typically baked on stones or in earthenware ovens. Over time, the popularity of Libum extended beyond religious rituals, and it became a delicacy enjoyed by Romans in various contexts.

Libum, like many ancient Roman recipes, reflects the utilization of locally available ingredients and the culinary practices of the time. The simplicity of its ingredients and preparation makes it a fascinating glimpse into the everyday foods of ancient Roman life and their connection to religious customs.

Libum is a type of ancient Roman bread or cake that was often offered to household spirits. Here’s a basic interpretation of a recipe for Roman Honey Cakes (Libum) based on historical references.

Ingredients

• 1 pound (approximately 450 grams) fresh cheese (ricotta or a soft farmer’s cheese)
• 1 cup (about 120 grams) plain flour
• 1 large egg
• Honey (for drizzling)

Instructions

1. Prepare the Hearth or Oven:
   • In ancient Rome, these cakes would have been baked in a stone oven or on a hearth. Preheat your oven to around 375°F (190°C).
2. Mix Ingredients:
   • In a large mixing bowl, combine the fresh cheese, flour, and the egg. Mix well to form a dough. The consistency should be dense but pliable.
3. Shape the Cakes:
   • Take a portion of the dough and shape it into a flat cake. You can make individual cakes or a larger one, depending on your preference. The cakes were often round or oval in shape.
4. Bake in the Oven:
   • Place the shaped cakes on a baking sheet or directly on a clean, well-heated hearth stone. Bake in the preheated oven until the cakes are golden brown. The exact time may vary, but it’s typically around 20-30 minutes.
5. Drizzle with Honey:
   • Once the cakes are out of the oven and still warm, drizzle honey over the top. This adds sweetness and a delightful flavor characteristic of Roman desserts.
6. Offer to the Gods:
   • In ancient Roman tradition, Libum was often offered to the household spirits or gods. While you may not follow this ritual, it adds a cultural context to the preparation.
7. Serve Warm or at Room Temperature:
   • Libum can be enjoyed warm or at room temperature. The honey adds sweetness, but the cakes themselves are not overly sweet, making them suitable for various occasions.

This recipe is a modern interpretation based on historical knowledge, as the exact measurements and ingredients used in ancient Rome might not be precisely documented. Adjustments can be made based on personal taste preferences while keeping the simple and rustic nature of the original recipe in mind.