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curds.Cato cooked his libum on bay leaves. These, writes Ernestine Leon, flavored the cake as it cooked, and would have served the same role as modern parchment paper. For the latter role to work, Leon infers the leaves "must have been" dry as wet leaves would have stuck to the baked cake. Baking the cake using feta and modern kitchen equipment, Andrew Dalby and Sally Grainger report Cato's recipe makes

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