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Pultes Tractogalatae (Pottage of Pastry and Milk)
Pultes Tractogalatae (Pottage of Pastry and Milk) is a traditional Ancient Roman recipe for a classic dessert of a custard made from milk thickened with pastry and sweetened with honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Pottage of Pastry and Milk (Pultes Tractogalatae).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Dessert RecipesMilk RecipesAncient Roman Recipes
Original Recipe
Pultes tractogalatae: lactis sextarium et aquae modicum mittes in caccabo novo et lento igni ferveat. tres orbiculos tractae siccas et confringis et partibus in lac summittis. ne uratur, aquam miscendo agitabis. cum cocta fuerit, ut est, super ignem, mittis melle. ex musteis cum lacte similiter facies, salem et oleum minus mittis.
Translation
Pottage of Pastry and Milk: Put 600ml of milk and a little water in a clean saucepan and bring to a boil over a slow fire. Take three pieces of dry pastry, crumble these and put the crumbs into the milk. When it has cooked fully on the stove, add honey. A similar pottage can be made with must and milk, salt and a little olive oil.
Modern Redaction
Ingredients:
Method 1:
600ml whole milk
60ml water
stale pastry, crumbled
2 tbsp honey
Method 2:
200ml must (white grape juice)
400ml whole milk
stale pastry, crumbled
salt to taste
1 tbsp olive oil
Method:
Combine the milk and water in a pan. Gently bring to a boil then crumble in the pastry, stirring constantly. Add enough pastry to give you a thick, custard-like consistency. Continue cooking until the pastry has dissolved into the custard then take off the heat, stir in the honey and serve.
Alternatively, combine the must and milk in a pan. Gently bring to a boil hen crumble in the pastry, stirring constantly. Add enough pastry to give you a thick, custard-like consistency. Continue cooking until the pastry has dissolved into the custard then take off the heat season to taste with salt and work in the olive oil. Serve immediately
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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