Ingredient
Browse 3 published historical recipes tagged with "Cheese" (Ingredient). Explore primary sources and modern kitchen adaptations.
Ancient Rome
A modern proposal for pounding cheese, garlic and herbs, guided by the Latin poem Moretum and its farmer’s food preparation. Neither Virgil’s authorship nor an exact composition date is established here. Quantities, time, flavour and texture are not cooking-tested.
View Recipe →Ancient Rome
Cato's On Agriculture, section 79, describes cheese and grain cooked in fat, finished with honey and poppy seeds. Semolina, ricotta and vegetable oil are modern substitutions; shaping, cooking and taste remain untested.
View Recipe →Late Middle Ages, England
A Forme of Cury dish of thin dough boiled and layered with cheese and butter. The work of about 1390 is distinguished from the 1780 edition, and not equated with tubular macaroni. Home quantities, preparation and taste remain untested.
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