The 2000 year old honey cake from Pompeii How

The 2000 year old honey cake from Pompeii | How To Cook That Ann Reardon



2000 12 months previous cake recipe from Pompeii! This online video was requested by my Patrons, join them and vote on potential episodes right here:
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Hi I am Ann Reardon, How to Cook dinner That is my youtube channel it is crammed with mad sweet creations created just for you. This week I am trying to recreate a 2000 yr previous honey cake recipe from Pompeii. This cake is large fibre, reduced fat and egg no cost. Be part of me for imaginative cakes, chocolate & desserts, new video clip just about every Friday.

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29 thoughts on “The 2000 year old honey cake from Pompeii | How To Cook That Ann Reardon”

  1. That's so interesting!
    In Italy we call "lievito" both yeast and baking powder, so the baking powder mentioned in the original recipe might have been yeast, but it was misinterpreted when translated (if it was translated from the italian version of the website or from a recipe written in Italian. That sounds plausible!)
    We call baking powder "lievito in polvere" or "lievito per dolci", when we need to be specific. That roughly means "powdered yeast" and "yeast for desserts", so I think it comes natural for most of us to translate "lievito" in a cake recipe with "baking powder".

  2. Hey Ann! I'm supposed to make a presentation on desserts during the Elizabethan era (specifically around the time merchant of Venice was written) and remembered your videos on hundreds of years old recipes. Is it possible to tell me if this dessert is from the Elizabethan era and if it is, any more helpful information?? Thank you sooo much for these videos!!! These and the debunking ones are my favs… Please do reply🤞
    Never stop making these videos please😊😊

  3. I notice a common theme amongst all these old recipes is how "dense" or "dry" they are. While the lack of technology is one thing….but also because they had no refrigerators, preventing air and moisture from being inside the food would help to keep it longer to be able to eat…

  4. I’ll make my version using whatever in the pantry alcohol free hoping it won’t affect taste much or texture since spirits are fermented liquids and adding might be essential to the recipe in order to help it rise properly but hey, you added yeast which should shoo away any worries I got! 🤗 Thanks a bunch and will get to it real soon. Bye for now.. ✋🏻

  5. They wouldn't have been grinding corn there as corn was a new world crop, and it wouldn't have made its way over for another 1500 years at the very least.

  6. How much is safe to eat mill ground wheat? I heard that our ancestor's teeth were heavily impacted by it because the rock would erode and small bits would get into our food.

  7. You said the mills would grind corn into flour. But corn is originally from the Americas, so they had no corn in nowadays Italy before the very late XV century.
    Same goes for potatoes and tomatoes; those ones are unrelated to flour, but just to show how what we consider "Italian cuisine" is actually very recent.

  8. The Romans didn't have baking powder, but they did have natron, which is baking soda, a key component of baking powder. the acid component to make the soda react could have been from the wine. Romans used a lot of sour wine. (vin acer, from which we get the word vinegar.)

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