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Libum is a Roman food.

Some people say a Libum was an early form of cheesecake, but basically it was unleavened bread with cheese in it, or a baked cheeseball.

Larges ones were used for meals; smaller versions were often used as offerings to the household gods.

They were cooked on a hearth, covered with a clay dome called a "testo."

Our recipe for them comes from Cato's book, "De Agricultura."

Literature & Lore
"Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter."

"Libum are made in this manner. Crumble well 2 pounds of cheese in a mortar. Once well crumbled, mix in a pound of wheaten flour, or if you want a lighter libum, use half a pound of flour and mix well with the cheese. Add 1 egg, mix together well. Then make into bread (loaves), and bake slowly sitting on (bay) leaves covered with a clay pot (dome)".

Other entries for:

Quick Breads
Arepas, Bannock, Barm Brack, Crumpets, English Muffins, Fadge, Farls, Irish Soda Bread, Libum, Muffins, Pancakes, Pikelets, Singing Hinnies

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, Flat Breads, French Breads, Kalakukko Bread, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread

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Libum