Ancient Rome · Ancient Rome
Globi
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.
A Roman account from the 2nd century BCE
Punic cheese and grain porridge (Puls Punica)
Tender wheat grains, ricotta and honey make a gently sweet porridge. Cato’s On Agriculture, section 85, provides the starting point for this modern home version made with simmered bulgur.
MODERN RECREATION
Modern Adaptation Proposal
Ingredient quantities, cooking times, and tools are proposed for modern home cooking. They are not measurements from the historical source.
Ingredients
Makes 2 portions; allow about 30 minutes.
Contains honey: do not give to infants under 1 year, even after cooking. Do not taste after adding raw egg until fully cooked.
Instructions
- Put 100 g bulgur and 300 mL water in a small saucepan. Bring to a boil, cover and simmer gently for about 12–15 minutes until tender, also checking the packet instructions.
- If the grains are still firm and the pan is becoming dry, add the remaining measured water a little at a time. Uncover and stir in 250 g ricotta and 30 g honey.
- Beat in 1 egg and cook gently for approximately 5–8 minutes, stirring continuously across the pan base. Measure the center with a food thermometer and hold at least 75°C for 1 minute. Continue heating and stirring if needed.
- Divide between 2 bowls and serve warm. Portion leftovers into shallow containers, refrigerate promptly and eat soon.
HISTORICAL RECORD
Historical Sources and Evidence
These sources provide historical context. They do not necessarily support the quantities or cooking times in the modern adaptation.
Registered as a reconstruction based on sources. Distinguish the source's account from inference and modern adjustments.
Statements supported by sources
The English translation of Cato’s On Agriculture 85.1 describes soaking 1 pound of groats until soft, mixing with 3 pounds of fresh cheese, half a pound of honey and 1 egg, then putting it into a new pot.
Inference and interpretation
- Punic is the Roman author’s label, not proof of a uniform recipe throughout Carthage. This section does not specify how to heat the mixture after placing it in the pot.
Modern adjustments
- Ancient alica is not equated with bulgur. The 100 g bulgur, 250 g ricotta, 30 g honey, 1 egg and 300–350 mL water are a modern formula for 2 portions, not a proportional reduction. Simmering and the egg-heating check are added.
Sources and references
- Cato, De agri cultura 85.1 — Punic porridge (English translation)Open source: https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html
Read the university-hosted English translation of 85.1; Latin manuscripts and page images were not examined.
- 厚生労働省：家庭でできる食中毒予防の6つのポイントOpen source: https://www.mhlw.go.jp/www1/houdou/0903/h0331-1.html
General guidance on heating center to at least 75°C for 1 min, hand/utensil hygiene, and prompt cooling; not a trial validation of this recipe.
- CDC: Botulism Prevention — Infant botulismOpen source: https://www.cdc.gov/botulism/prevention/index.html
Consulted warning against giving honey to infants under 1 year due to infant botulism risk; not a safety trial of this dish.
Image credits and sources
© History Meshi / OpenAI image_gen
License: AI-generated modern recreation / AI生成の現代再現イメージ / AI生成的现代复原示意 / AI生成的現代復原示意 / Recreación moderna generada por IA
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A home adaptation of the cheese, flour and egg bread in Cato's De agri cultura 75. Bay leaves and a modern oven are used here; the leaf species and baking temperature are not specified in that passage.
Ancient Rome · Ancient Rome
Moretum
A modern adaptation 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.