Dissolve the yeast in the grape juice and leave to froth a few minutes.

Pour the grape juice into a pan and warm it to body temperature. 60g pastry lard (cooken) or hard vegetable fat (I used cooken).60gВ cheddar or pecorino cheese, grated (I used pecorino).200ml red or white grape juice (I used red grape juice).Ingredients: Mustacei (Must rolls), Cato, De Agricultura 121 When you have made them into cakes, put bay leaves under them, and bake. Moisten 1В modius of wheat flour with must add anise, cumin, 2В pounds of lard, 1В pound of cheese, and the bark of a laurel twig. II, casei libram, et de virga lauri deradito, eodem addito, et ubi definxeris, lauri folia subtus addito, cum coques.

Farinae siligineae modium unum musto conspargito. Mustacei recipe in Latin (from LacusCurtius ):Д¬atoвЂ™s De Agricultura 121: Mustaceos sic facito. Sally Grainger believes that CatoвЂ™s cook experts would have expected the cakes to rise. The recipe I used is taken from Mark GrantвЂ™s Roman Cookery as well as Sally GraingerвЂ™s The Classical Cookbook with some slight modifications.В The recipe is slightly adapted using modern ingredients like yeast as the must of the Romans would have fermented. Once again, everything was delicious! My Saturnalia feast menuДЇor the appetizer ( gustatio) I chose to bake Mustacei, must (grape juice) cakes from Cato The ElderвЂ™s De Agricultura. I absolutely love ancient Roman food and for this banquet I tried a few more ancient recipes. As mentioned in a previous post (see here), I organised a small banquet at home on the occasion of the Saturnalia festival.