Book 14
56
There are also cheesecakes named κοτυλίσκοι. Heracleon of Ephesus tells us that those cheesecakes have this name which are made of the third part of a chœnix of wheat.
56
There are others called χοιρίναι, which are mentioned by Iatrocles in his treatise on Cheesecakes; and he speaks also of that which is called πυραμοῦς, which he says differs from the πυραμίς, inasmuch as this latter is made of bruised wheat which has been softened with honey. And these cheesecakes are in nightly festivals given as prizes to the man who has kept awake all night.
57
But Chrysippus of Tyana, in his book called the Art of Making Bread, enumerates the following species and genera of cheesecakes:—The terentinum, the crassianum, the tutianum, the sabellicum, the clustron, the julianum, the apicia- num, the canopicum, the pelucidum, the cappadocium, the hedybium, the maryptum, the plicium, the guttatum, the montianum. This last, he says, "you will soften with sour wine, and if you have a little cheese you may mash the montianum up half with wine and half with cheese, and so it will be more palatable. Then there is the clustrum curia- num, the clustrum tuttatum, and the clustrum tabonianum. There are also mustacia made with mead, mustacia made with sesame, crustum purium, gosgloanium, and paulianum.
57
The following cakes resembling cheesecakes, he says, are really made with cheese:—the enchytus, the scriblites, the subityllus. There is also another kind of subityllus made of groats. Then there is the spira; this, too, is made with cheese. There are, too, the lucuntli, the argyrotryphema, the libos, the cercus, the æxaphas, the clustroplacous. There is also, says Chrysippus, "a cheesecake made of rye. The phthois is made thus:—Take some cheese and pound it, then put it into a brazen sieve and strain it; then put in honey and a heminaThe ἡμίνα was equal to a κοτύλη, and held about half a pint. of flour made from spring wheat, and beat the whole together into one mass.
