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Glykinai (Wine Cakes)

Glykinai (Wine Cakes) is a traditional Ancient Roman recipe (based on a Greek original) for unleavened wine-based breads that are more like biscuits (cookies) in nature. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Glykinai.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

6

Rating:

Tags : Bread RecipesBaking RecipesCake RecipesAncient Roman Recipes

Glykinai (from Athenæus' Deipnosophistae)

Athenæus was born in Naucratis, Egypt circa 180CE. He is remembered chiefly for his his compilation Deipnosophistae (The Deipnosophists [which is most often loosely translated as The Partying Professors). Writing in Greek, the book itself is a dialogue in which a variety of characters debate a wide spectrum of topics. Luxury, diet, health, sexual relationships, music, humour and Greek lexicography all come under discussion, but the focus is on food, wine and entertainment. There are numerous descriptions of meals and the curses involved in those meals. So detailed are many of these that a modern redaction of the food can easily be created. Though Egyptian Athenæus was a learned member of the Roman empire (Greek being the second language of the Roman Empire) and it is fair to assume that the food described by Athenæus would have been known across the Empire. It is also good to have someone apart from Apicius as a source of recipes!

Translation

Glykinai: the cakes from Crete made with sweet wine and olive oil, so Seleukos says in his Glossary.

Modern Redaction

Ingredients:

200g fine white flour
60ml olive oil
80ml caroenum (or white grape juice)
1 egg white, beaten

Method:

Put the flour into a bowl and form an indentation in the middle. Pour the oil into this and with your fingers start rubbing the oil and flour together until the mixture forms breadcrumbs.

Add the Caroenum and knead into a smooth dough. Cover in clingfilm and set aside in the fridge for an hour. Place the dough on a floured surface and roll thinly. Cut into 3–cm rounds and arrange on a greased baking tray.

Brush each biscuit (cookie) with beaten egg white to glaze and place in an oven pre-heated to 190°C and bake for 25 minutes until golden brown. Transfer to a wire rack and allow to cool before serving.