Scriblita
From The spirit of cookery, 1895
This is an ancient preparation method.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 249. The excerpt below is the record exactly as published.
Scriblita of the Bomans, first described in the work of Cato of Utica, ‘ De Ee rustica,’ consists of two doughs, one fermented and spongy, and a second one prepared with butter
Cook this with the app: pantry check, scaling, and the assistant.