Book 14
57
"Other kinds of cheesecakes are the following:—the ostra- cites, the attanites, the amylum, the tyrocoscinnm. Make this last thus:—Pound some cheese (τῦρον) carefully, and put it into a vessel; then place above it a brazen sieve (κόσκινον) and strain the cheese through it. And when you are going to serve it up, then put in above it a sufficient quantity of honey. The cheesecakes called ὑποτυρίδες are made thus:—Put some honey into some milk, pound them, and put them into a vessel, and let them coagulate; then, if you have some little sieves at hand, put what is in the vessel into them, and let. the whey run off; and when it appears to you to have coagulated thoroughly, then take up the vessel in which it is, and transfer it to a silver dish, and the coat, or crust, will be uppermost. But if you have no such sieves; then use some new fans, such as those which are used to blow the fire; for they will serve the same purpose. Then there is the coptoplacous. And also," says he, in Crete they make a kind of cheesecake which they call gastris. And it is made thus:— Take some Thasian and Pontic nuts and some almonds, and also a poppy. Roast this last with great care, and then take the seed and pound it in a clean mortar; then, adding the fruits which I have mentioned above, beat them up with boiled honey, putting in plenty of pepper, and make the whole into a soft mass, (but it will be of a black colour because of the poppy;) flatten it and make it into a square shape; then, having pounded some white sesame, soften that too with boiled honey, and draw it out into two cakes, placing one beneath and the other above, so as to have the black surface in the middle, and make it into a neat shape. These are the recipes of that clever writer on confectionary, Chrysippus.
