6 ancient roman egg Recipes

bay leaves, eggs, ricotta cheese, honey, grated orange zest, lemon juice, all-purpose flour

ancient roman libum recipe, cheese, add in 1 lb bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese., egg, libum to be made as follows: 2 lb cheese well crushed in a mortar; when it is well crushed, add in 1 lb bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. add 1 egg and mix all together well. make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick, on agriculture , reprinted in the classical cookbook

apicius , reprinted from a taste of ancient rome, soaking time is 4 hours for either recipe

plain flour, ricotta cheese, beaten egg, bay leaves, clear honey