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Modern Roman Libum Recipe or Roman Cheesecake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.8172
Energy (kCal)466.1249
Carbohydrates (g)7.2546
Total fats (g)34.1931
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift the flour into a bowl. Beat the cheese until it's soft and stir it into the flour along with the egg. | 2. Form a soft dough and divide into 4. | 3. Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath. | 4. Heat the oven to 425°F Cover the cakes [see note on this] and bake for 35-40 minutes until golden-brown. | 5. Warm the honey and place the warm cakes in it so that they absorb it. Allow to stand 30 minutes before serving. | 6. NOTE: The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 cup - - - -
    ricotta cheese 8 ounces 394.6249 6.8946 25.5372 29.4381
    egg 1 beaten 71.5 0.36 6.28 4.755
    bay leaf - - - -
    clear honey 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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