{"id":95149,"date":"2025-09-12T02:00:25","date_gmt":"2025-09-12T06:00:25","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=95149"},"modified":"2025-04-13T22:45:46","modified_gmt":"2025-04-14T02:45:46","slug":"ancient-roman-table-manners-etiquette","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2025\/09\/12\/ancient-roman-table-manners-etiquette\/","title":{"rendered":"Ancient Roman Table Manners &#038; Etiquette"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/gBZG3C3-77w?si=d_pN-3990R__FeH_\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished 8 Apr 2025<\/p>\n<p>Spiral-shaped fritters drizzled with honey and sprinkled with white poppyseeds<\/p>\n<p><em>City\/Region<\/em>: Rome<br \/>\n<em>Time Period<\/em>: 2nd Century B.C.E.<\/p>\n<p>These fritters are kind of like a mix between <em>globi<\/em> and <em>jalebi<\/em>. The batter is simple like the <em>globi<\/em>, made of just spelt flour and ricotta, but they&#8217;re piped into hot fat in spiral shapes like <em>jalebi<\/em>. The technique can be a little tricky to get right so that the spirals hold together, but you should get about 12 to 15 tries out of the amount of batter this recipe makes.<\/p>\n<p>The <em>encytum<\/em> are delicious and kind of remind me of a healthy pancake, but with honey instead of maple syrup. They don&#8217;t stay crispy for very long, so plan on serving them right away if you&#8217;d like to retain maximum crispness.<\/p>\n<ol>\n<p><em>Make <strong>encytum<\/strong> the same way as <strong>globi<\/strong>, except that you use a vessel with a hole in the bottom which you can stream through into hot fat, and shape like the <strong>spira<\/strong>, coiling and turning it with two sticks. Spread and color with honey while still warm. Serve with honey or mulsum.<br \/>\n\u2014 <strong>De Agri Cultura<\/strong> by Cato the Elder, 2nd century B.C.E.<\/em><\/p>\n<p><!--more--><\/p>\n<p><strong>Ingredients<\/strong>:<br \/>\n2 cups (480 g) ricotta cheese<br \/>\n2\/3 cup (80 g) spelt flour, or any whole wheat flour you like<br \/>\n1 quart (1 L) olive oil or lard, for frying, you want about 1 to 2 inches (3 to 5 cm) of oil in your pan<br \/>\n1\/4 cup (85 g) honey<br \/>\nWhite poppyseeds*, for sprinkling, optional<br \/>\n*If you&#8217;ve got black poppyseeds, go ahead and use those.<\/p>\n<p><strong>Instructions<\/strong>:\n<\/ol>\n<ol>\n<li>In a large bowl, mix the cheese and flour together thoroughly. You want a smooth batter that is the consistency of toothpaste, so add more flour if your batter is too thin or more cheese or a bit of water if it&#8217;s too stiff.<\/li>\n<li>Heat the olive oil or lard, enough to be about 1 to 2 inches (3 to 5 cm) deep, in a large shallow pan until it&#8217;s between 325\u00b0F and 350\u00b0F (162\u00b0C and 175\u00b0C).<\/li>\n<li>While the oil heats, fill a piping bag or zip top bag about 2\/3 of the way with the batter. Overfilling the bag can make it harder to work with. Snip off the end of the bag to make an opening that&#8217;s about 1\/4 inch (.5 cm) in diameter.<\/li>\n<li>When the oil is hot, carefully pipe spirals by holding the bag vertically over the oil. Using even pressure, start in the center and pipe a continuous spiral that&#8217;s about 3 to 4 inches wide (7 to 10 cm), then bring the line of batter through the center of the spiral (this will help it keep its shape). Use a knife or spatula to separate the line of dough from the piping bag.<\/li>\n<li>Let it fry for 30 seconds, then use a spatula to gently release the spiral from the bottom of the pan if it&#8217;s sticking. Fry for another 30 seconds, then carefully flip it over and fry for another minute or so until it&#8217;s a nice golden brown. Once it&#8217;s browned, remove it to a wire rack set over paper towels to drain. Repeat with the remaining batter, adjusting the temperature as needed to keep it within the 325\u00b0F to 350\u00b0F (162\u00b0C to 175\u00b0C) range. I only fried one at a time, but if you feel confident and your pan is large enough, go ahead and do two or three at a time. The amount of batter should make about 12 to 15 encytum. Refill your piping bag with batter as needed<\/li>\n<li>Warm the honey to make it easier to pour, then drizzle it over the <em>encytum<\/em>. Sprinkle the poppyseeds over the <em>encytum<\/em>, then serve them forth. They are crispy right out of the fryer, but lose that crispness within a few minutes. Still delicious, just not as crispy.<\/li>\n<\/ol>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published 8 Apr 2025 Spiral-shaped fritters drizzled with honey and sprinkled with white poppyseeds City\/Region: Rome Time Period: 2nd Century B.C.E. These fritters are kind of like a mix between globi and jalebi. The batter is simple like the globi, made of just spelt flour and ricotta, but they&#8217;re piped [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[62,74,7],"tags":[1276,1388,1343,1345,1442],"class_list":["post-95149","post","type-post","status-publish","format-standard","hentry","category-europe","category-food","category-history","tag-cooking","tag-recipes","tag-romanempire","tag-romanrepublic","tag-tastinghistory"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-oKF","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/95149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=95149"}],"version-history":[{"count":1,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/95149\/revisions"}],"predecessor-version":[{"id":95150,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/95149\/revisions\/95150"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=95149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=95149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=95149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}