Click on the image, above to submit to Pinterest.
Tiropatinam (Boiled Custard)
Tiropatinam (Boiled Custard) is a traditional Ancient Roman recipe for a boiled and set custard drizzled with honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Tiropatinam.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Dessert RecipesBaking RecipesAncient Roman Recipes
Original Recipe
Tyropatinam: accipies lac, adversus quod patinam aestimabis, temperabis lac cum melle quasi ad lactantia, ova quinque ad sextarium mittis, si ad heminam, ova tria. in lacte dissolvis ita ut unum corpus facias, in cumana colas et igni lento coques. cum duxerit ad se, piper adspargis et inferes.
Translation
Estimate the amount of milk necessary for this dish and sweeten it with honey to taste; to a pint of fluid take 5eggs; for half a pint dissolve 3eggs in milk and beat well there is incorporate thoroughly, strain through a colander into an earthen dish and cook on a slow fire in hot water bath in oven. When congealed sprinkle with pepper and serve.
Modern Redaction
Ingredients:
450ml milk
1 tsp
liquamen
6 eggs, beaten
3 tbsp honey
1 tbsp finely-minced
rue
Honey to drizzle
ground
black pepper
Method:
First sweeten the milk by adding the honey then combine the eggs, milk and Liquamen together. Whisk to aerate and pour into a saucepan, seasoning with pepper. Heat on a low flame, whisking continually, until the custard begins to thicken and becomes smooth. Serve sprinkled with freshly-ground pepper.
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.
%20Recipe)