Modern Roman Libum Recipe Or Roman Cheesecake

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.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	34.1931 g
Protein	31.8172 g
Carbohydrates	7.2546 g
Energy	466.1249 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.278 g
Water	200.6877 g
Aspartic acid	2.9211 g
Calcium, Ca	497.4676 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	251.5 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Carotene, beta	74.8427 g
Niacin	0.2734 mg
Vitamin A, RAE	352.1551 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	1.8434 g
Riboflavin	0.6708 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0135 g
Glutamic acid	6.3839 g
Sodium, Na	261.5086 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3071 g
Total lipid (fat)	34.1931 g
Manganese, Mn	0.0276 mg
Proline	2.6736 g
Fatty acids, total saturated 16:0	10.3166 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.2719 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Choline, total	186.5893 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	0.7973 g
Serine	1.7896 g
Fatty acids, total saturated 10:0	0.5224 g
Fatty acids, total saturated 18:0	3.3108 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	0.1825 mg
Selenium, Se	48.2354 g
Ash	2.8433 g
Vitamin D	63.6796 IU
Fatty acids, total saturated 18:1 undifferentiated	8.2191 g
Pantothenic acid	1.2496 mg
Phenylalanine	1.601 g
Copper, Cu	0.0836 mg
Betaine	0.15 mg
Thiamin	0.0495 mg
Retinol	345.3513 g
Methionine	0.8273 g
Iron, Fe	1.7368 mg
Carbohydrate, by difference	7.2546 g
Phosphorus, P	457.3376 mg
Folate, total	50.7155 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.25 mg
Fatty acids, total saturated 4:0	1.3038 g
Alanine	1.4992 g
Cholesterol	301.6659 mg
Valine	1.9984 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0115 g
Fatty acids, total saturated 18:2 undifferentiated	1.3967 g
Glycine	0.885 g
Glucose (dextrose)	0.185 g
Fatty acids, total saturated 14:0	3.11 g
Zinc, Zn	3.2758 mg
Isoleucine	1.6713 g
Tocopherol, delta	0.03 mg
Fatty acids, total saturated 12:0	0.3583 g
Fatty acids, total polyunsaturated	1.8287 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	3.3122 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	1279.2419 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	50.7155 g
Tryptophan	0.367 g
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Fatty acids, total polyunsaturated 18:1 c	1.694 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.2109 g
Tyrosine	1.5853 g
Vitamin B-12	1.2161 g
Vitamin K (phylloquinone)	2.6448 g
Fatty acids, total saturated	20.3757 g
Histidine	1.1955 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	10.0549 g
Threonine	1.4505 g
Folate, food	50.7155 g
Fatty acids, total polyunsaturated 17:0	0.011 g
Vitamin D (D2 + D3)	1.4536 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	4.5 g
Vitamin D3 (cholecalciferol)	1.4536 g
Vitamin E (alpha-tocopherol)	0.7745 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	30.9476 mg
Lysine	3.4905 g
Potassium, K	307.1357 mg
Cystine	0.3605 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	8 ounces	394.6249	6.8946	29.4381
Bay leaf	0	0	0	0
Egg	1	71.5	0.36	4.755
purpose flour	1 cup	0	0	0
clear honey	0.5 cup	0	0	0