- volume,
defrutum; or one-third, sapa. The Gr**** name for this
variant of
grape syrup was
siraion (σίραιον). The main
culinary use of
defrutum was to help...
-
related to
defrutum and
other forms of
grape juice boiled down to
varying strengths (carenum, sapa) that were
produced in
ancient Rome.
Defrutum was used...
- cuisine, pekmez; in
Persian cuisine, Dooshab; in
Ancient Roman cuisine,
defrutum, carenum, and sapa. Some
foods are made
using fruit syrups or mol****es:...
- was
boiled in lead or
bronze kettles into a
milder concentrate called defrutum or a
stronger concentrate called sapa. It was
often used as a
souring agent...
-
whole quinces,
stems and
leaves attached, in a bath of
honey diluted with
defrutum—Roman marmalade.
Preserves of
quince and
lemon appear—along with rose,...
-
dictionary Dīwān Lughāt al-Turk by
Mahmud al-Kashgari.
Fruit mol****es,
defrutum, goes back to the
classical period.
During the
Byzantine era, the region...
- (unfiltered
grape juice) in lead pots to
produce a
reduced sugar syrup called defrutum,
concentrated again into sapa. This
syrup was used to
sweeten wine and...
- container, the
Dressel 7–13, for
garum (fish sauce), and the
Haltern 70, for
defrutum (fruit sauce). In the
Tarraconensis region the
Pascual 1 was the most common...
- lead
through the
consumption of
defrutum, carenum, and sapa,
musts made by
boiling down
fruit in lead cookware.
Defrutum and its
relatives were used in...
- by
adding honey, or mulsum;
using raisins, or p****um; by boiling, or
defrutum). However, the
sacrima used for the
offering to the two gods for the preservation...
