古罗马餐饮第二弹——几种调制酒的配方
原帖地址https://tieba.baidu.com/p/5860203256?pn=1
一次发太多了大概就没人看了，还是拆开比较好
一次发太多了大概就没人看了，还是拆开比较好
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III. <ROSATVM ET VIOLATIVM>.
Rosatum sic facies: folia rosarum, albo sublato, lino inseris et sutilis facias, et vino quam plurimas infundes, ut septem diebus in vino sint. post septem dies rosam de vino tollis, et alias sutiles recentes similiter mittis, ut per dies septem in vino requiescant, et rosam eximis. similiter et tertio facies, et rosam eximis, et vinum colas, et, cum ad bibendum voles uti, addito melle rosatum conficies. sane custodito ut rosam a rore siccam et optimam mittas. Similiter, ut supra, et de <viola> violatiumfacies, et eodem modo melle temperabis.
III. <ROSATVM ET VIOLATIVM>.
Rosatum sic facies: folia rosarum, albo sublato, lino inseris et sutilis facias, et vino quam plurimas infundes, ut septem diebus in vino sint. post septem dies rosam de vino tollis, et alias sutiles recentes similiter mittis, ut per dies septem in vino requiescant, et rosam eximis. similiter et tertio facies, et rosam eximis, et vinum colas, et, cum ad bibendum voles uti, addito melle rosatum conficies. sane custodito ut rosam a rore siccam et optimam mittas. Similiter, ut supra, et de <viola> violatiumfacies, et eodem modo melle temperabis.
[4] ROSE WINE
MAKE ROSE WINE IN THIS MANNER: ROSE PETALS, THE LOWER WHITE PART REMOVED, SEWED INTO A LINEN BAG AND IMMERSED IN WINE FOR SEVEN DAYS. THEREUPON ADD A SACK OF NEW PETALS WHICH ALLOW TO DRAW FOR ANOTHER SEVEN DAYS. AGAIN REMOVE THE OLD PETALS AND REPLACE THEM BY FRESH ONES FOR ANOTHER WEEK; THEN STRAIN THE WINE THROUGH THE COLANDER. BEFORE SERVING, ADD HONEY SWEETENING TO TASTE. TAKE CARE THAT ONLY THE BEST PETALS FREE FROM DEW BE USED FOR SOAKING.
MAKE ROSE WINE IN THIS MANNER: ROSE PETALS, THE LOWER WHITE PART REMOVED, SEWED INTO A LINEN BAG AND IMMERSED IN WINE FOR SEVEN DAYS. THEREUPON ADD A SACK OF NEW PETALS WHICH ALLOW TO DRAW FOR ANOTHER SEVEN DAYS. AGAIN REMOVE THE OLD PETALS AND REPLACE THEM BY FRESH ONES FOR ANOTHER WEEK; THEN STRAIN THE WINE THROUGH THE COLANDER. BEFORE SERVING, ADD HONEY SWEETENING TO TASTE. TAKE CARE THAT ONLY THE BEST PETALS FREE FROM DEW BE USED FOR SOAKING.
[4] 玫瑰酒
以如下方式制作玫瑰酒：将玫瑰花瓣下半截的白色部分去除，然后装入缝好的亚麻袋，在葡萄酒中浸泡7天。然后换一包新的花瓣，这样就能再浸泡7天，再一次换成新的花瓣浸泡1周。然后用滤锅过滤一遍，呈上前，依据口味加入适量蜂蜜调味。请注意，只有最好的没有露水的花瓣才能用来制酒。
以如下方式制作玫瑰酒：将玫瑰花瓣下半截的白色部分去除，然后装入缝好的亚麻袋，在葡萄酒中浸泡7天。然后换一包新的花瓣，这样就能再浸泡7天，再一次换成新的花瓣浸泡1周。然后用滤锅过滤一遍，呈上前，依据口味加入适量蜂蜜调味。请注意，只有最好的没有露水的花瓣才能用来制酒。
[5] VIOLET WINE
IN A SIMILAR WAY AS ABOVE LIKE THE ROSE WINE VIOLET WINE IS MADE OF FRESH VIOLETS, AND TEMPERED WITH HONEY, AS DIRECTED.
IN A SIMILAR WAY AS ABOVE LIKE THE ROSE WINE VIOLET WINE IS MADE OF FRESH VIOLETS, AND TEMPERED WITH HONEY, AS DIRECTED.
Rosatum sine rosa sic facies:
folia citri viridia in sportellapalmea in dolium musti mittes antequam ferveat, et post quadraginta dies exime. cum necesse fuerit, mel addes et pro rosato utere.
folia citri viridia in sportellapalmea in dolium musti mittes antequam ferveat, et post quadraginta dies exime. cum necesse fuerit, mel addes et pro rosato utere.
[6] ROSE WINE WITHOUT ROSES
ROSE WINE WITHOUT ROSES IS MADE IN THIS FASHION: A PALM LEAF BASKET FULL OF FRESH CITRUS LEAVES IS IMMERSED IN THE VAT OF NEW WINE BEFORE FERMENTATION HAS SET IN. AFTER FORTY DAYS RETIRE THE LEAVES, AND, AS OCCASION ARISES, SWEETEN THE WINE WITH HONEY, AND PASS IT UP FOR ROSE WINE.
ROSE WINE WITHOUT ROSES IS MADE IN THIS FASHION: A PALM LEAF BASKET FULL OF FRESH CITRUS LEAVES IS IMMERSED IN THE VAT OF NEW WINE BEFORE FERMENTATION HAS SET IN. AFTER FORTY DAYS RETIRE THE LEAVES, AND, AS OCCASION ARISES, SWEETEN THE WINE WITH HONEY, AND PASS IT UP FOR ROSE WINE.
[6] 另一种玫瑰酒（不含玫瑰）
不含玫瑰的玫瑰酒制法如下：在新酒发酵前，将一个装满新鲜柑橘叶的棕榈叶篮子浸入酒桶，40天后将叶子捞出，情况合适时加入蜂蜜调味。
不含玫瑰的玫瑰酒制法如下：在新酒发酵前，将一个装满新鲜柑橘
叶的棕榈叶篮子浸入酒桶，40天后将叶子捞出，情况合适时加入蜂蜜调味。
(1)
I. CONDITVM PARADOXVM.
1. Conditi paradoxi compositio: mellis pondo XV in aeneum vas mittuntur, praemissis vini sextariis duobus, ut in coctura mellis vinum decoquas. quod igni lento et aridis lignis calefactum, commotum ferula dum coquitur, si effervere coeperit, vini
rore compescitur, praeter quod subtracto igni in se redit. cum perfrixerit, rursus accenditur. hoc secundo ac tertio fiet, ac tum demum remotum a foco postridie despumatur. tum <mittis> piperis uncias IV, iam triti masticis scripulos III, folii et croci dragmas singulas, dactylorum ossibus torridis quinque, isdemque dactylis vino mollitis, intercedente prius suffusione vini de suo modo ac numero, ut tritura lenis habeatur. his omnibus paratis supermittis vini lenis sextarios XVIII. carbones perfecto aderunt dum bulliat.
I. CONDITVM PARADOXVM.
1. Conditi paradoxi compositio: mellis pondo XV in aeneum vas mittuntur, praemissis vini sextariis duobus, ut in coctura mellis vinum decoquas. quod igni lento et aridis lignis calefactum, commotum ferula dum coquitur, si effervere coeperit, vini
rore compescitur, praeter quod subtracto igni in se redit. cum perfrixerit, rursus accenditur. hoc secundo ac tertio fiet, ac tum demum remotum a foco postridie despumatur. tum <mittis> piperis uncias IV, iam triti masticis scripulos III, folii et croci dragmas singulas, dactylorum ossibus torridis quinque, isdemque dactylis vino mollitis, intercedente prius suffusione vini de suo modo ac numero, ut tritura lenis habeatur. his omnibus paratis supermittis vini lenis sextarios XVIII. carbones perfecto aderunt dum bulliat.
[1] FINE SPICED WINE
THE COMPOSITION OF [this] EXCELLENT SPICED WINE [is as follows]. INTO A COPPER BOWL PUT 6 SEXTARII [1] OF HONEY AND 2 SEXTARII OF WINE; HEAT ON A SLOW FIRE, CONSTANTLY STIRRING THE MIXTURE WITH A WHIP. AT THE BOILING POINT ADD A DASH OF COLD WINE, RETIRE FROM STOVE AND SKIM. REPEAT THIS TWICE OR THREE TIMES, LET IT REST TILL THE NEXT DAY, AND SKIM AGAIN. THEN ADD 4 OZS. OF CRUSHED PEPPER [2], 3 SCRUPLES OF MASTICH, A DRACHM EACH OF [nard or laurel] LEAVES AND SAFFRON, 5 DRACHMS OF ROASTED DATE STONES CRUSHED AND PREVIOUSLY SOAKED IN WINE TO SOFTEN THEM. WHEN THIS IS PROPERLY DONE ADD 18 SEXTARII OF LIGHT WINE. TO CLARIFY IT PERFECTLY, ADD [crushed] CHARCOAL [3] TWICE OR AS OFTEN AS NECESSARY WHICH WILL DRAW [the residue] TOGETHER [and carefully strain or filter through the charcoal].
THE COMPOSITION OF [this] EXCELLENT SPICED WINE [is as follows]. INTO A COPPER BOWL PUT 6 SEXTARII [1] OF HONEY AND 2 SEXTARII OF WINE; HEAT ON A SLOW FIRE, CONSTANTLY STIRRING THE MIXTURE WITH A WHIP. AT THE BOILING POINT ADD A DASH OF COLD WINE, RETIRE FROM STOVE AND SKIM. REPEAT THIS TWICE OR THREE TIMES, LET IT REST TILL THE NEXT DAY, AND SKIM AGAIN. THEN ADD 4 OZS. OF CRUSHED PEPPER [2], 3 SCRUPLES OF MASTICH, A DRACHM EACH OF [nard or laurel] LEAVES AND SAFFRON, 5 DRACHMS OF ROASTED DATE STONES CRUSHED AND PREVIOUSLY SOAKED IN WINE TO SOFTEN THEM. WHEN THIS IS PROPERLY DONE ADD 18 SEXTARII OF LIGHT WINE. TO CLARIFY IT PERFECTLY, ADD [crushed] CHARCOAL [3] TWICE OR AS OFTEN AS NECESSARY WHICH WILL DRAW [the residue] TOGETHER [and carefully strain or filter through the charcoal].
[1] 绝佳的香料酒
这种优质香料酒的配方如下：在一个铜锅里面放入6 sextarii（1sextarii约等于1.5品脱）的蜂蜜和2 sexrtarii的葡萄酒，小火加热并持续搅拌使其混合均匀。煮沸后再加入一碟冷酒，将从火上取下，撇去浮沫。重复操作两到三次，然后放置到第二天，再一次撇去浮沫。然后加入4盎司碾碎的胡椒，3 Scruple（1Scruple约等于于1.296克）乳香脂，1德拉克马（1/16盎司）甘松或月桂叶及藏红花，加入5德拉克马事先碾碎并浸泡过的烤枣核（？）使酒柔化。上述步骤完成后，加入18 sextarii 淡葡萄酒。为了完美地澄清酒水，两次或尽量多次加入（碾碎）的木炭，这将使残渣吸附在一起，（然后小心的将木炭过滤出来）
这种优质香料酒的配方如下：在一个铜锅里面放入6 sextarii（1sextarii约等于1.5品脱）的蜂蜜和2 sexrtarii的葡萄酒，小火加热并持续搅拌使其混合均匀。煮沸后再加入一碟冷酒，将从火上取下，撇去浮沫。重复操作两到三次，然后放置到第二天，再一次撇去浮沫。然后加入4盎司碾碎的胡椒，3 Scruple（1Scruple约等于于1.296克）乳香脂，1德拉克马（1/16盎司）甘松或月桂叶及藏红花，加入5德拉克马事先碾碎并浸泡过的烤枣核（？）使酒柔化。上述步骤完成后，加入18 sextarii 淡葡萄酒。为了完美地澄清酒水，两次或尽量多次加入（碾碎）的木炭，这将使残渣吸附在一起，（然后小心的将木炭过滤出来）
(2) CONDITVM MELIZOMVM VIATORIVM.
2. Conditum melizomum perpetuum, quod subministratur per viam peregrinanti: piper tritum cum melle despumato in cupellam mittis conditi loco, et ad momentum quantum sit bibendum, tantum aut mellis proferas aut vini misceas. sed si <maius> vas erit, nonnihil vini melizomo mittas, adiciendum propter mellis exitum solutiorem.
2. Conditum melizomum perpetuum, quod subministratur per viam peregrinanti: piper tritum cum melle despumato in cupellam mittis conditi loco, et ad momentum quantum sit bibendum, tantum aut mellis proferas aut vini misceas. sed si <maius> vas erit, nonnihil vini melizomo mittas, adiciendum propter mellis exitum solutiorem.
[2] HONEY REFRESHER FOR TRAVELERS
THE WAYFARER’S HONEY REFRESHER (SO CALLED BECAUSE IT GIVES ENDURANCE AND STRENGTH TO PEDESTRIANS) [2] WITH WHICH TRAVELERS ARE REFRESHED BY THE WAYSIDE IS MADE IN THIS MANNER: FLAVOR HONEY WITH GROUND PEPPER AND SKIM. IN THE MOMENT OF SERVING PUT HONEY IN A CUP, AS MUCH AS IS DESIRED TO OBTAIN THE RIGHT DEGREE OF SWEETNESS, AND MIX SPICED WINE NOT MORE THAN A NEEDED QUANTITY; ALSO ADD SOME WINE TO THE SPICED HONEY TO FACILITATE ITS FLOW AND THE MIXING.
THE WAYFARER’S HONEY REFRESHER (SO CALLED BECAUSE IT GIVES ENDURANCE AND STRENGTH TO PEDESTRIANS) [2] WITH WHICH TRAVELERS ARE REFRESHED BY THE WAYSIDE IS MADE IN THIS MANNER: FLAVOR HONEY WITH GROUND PEPPER AND SKIM. IN THE MOMENT OF SERVING PUT HONEY IN A CUP, AS MUCH AS IS DESIRED TO OBTAIN THE RIGHT DEGREE OF SWEETNESS, AND MIX SPICED WINE NOT MORE THAN A NEEDED QUANTITY; ALSO ADD SOME WINE TO THE SPICED HONEY TO FACILITATE ITS FLOW AND THE MIXING.
[3] ROMAN VERMOUTH / ABSINTHIUM ROMANUM
ROMAN VERMOUTH [or Absinth] IS MADE THUS: ACCORDING TO THE RECIPE OF CAMERINUM [2] YOU NEED WORMWOOD FROM SANTO [3] FOR ROMAN VERMOUTH OR, AS A SUBSTITUTE, WORMWOOD FROM THE PONTUS [4] CLEANED AND CRUSHED, 1 THEBAN OUNCE [5] OF IT, 6 SCRUPLES OF MASTICH, 3 EACH OF [nard] LEAVES, COSTMARY [6] AND SAFFRON AND 18 QUARTS OF ANY KIND OF MILD WINE. [Filter cold] CHARCOAL IS NOT REQUIRED BECAUSE OF THE BITTERNESS.
ROMAN VERMOUTH [or Absinth] IS MADE THUS: ACCORDING TO THE RECIPE OF CAMERINUM [2] YOU NEED WORMWOOD FROM SANTO [3] FOR ROMAN VERMOUTH OR, AS A SUBSTITUTE, WORMWOOD FROM THE PONTUS [4] CLEANED AND CRUSHED, 1 THEBAN OUNCE [5] OF IT, 6 SCRUPLES OF MASTICH, 3 EACH OF [nard] LEAVES, COSTMARY [6] AND SAFFRON AND 18 QUARTS OF ANY KIND OF MILD WINE. [Filter cold] CHARCOAL IS NOT REQUIRED BECAUSE OF THE BITTERNESS.
罗马苦艾酒
依据卡美利诺的菜谱，制作罗马苦艾酒需要来自桑托（高卢某地）的苦艾叶，或者以本都的苦艾叶作为替代品，清洗碾碎后取1底比斯盎司苦艾汁，6斯克鲁普尔乳香脂，甘松叶、艾菊、藏红花各3斯克鲁普尔，18夸脱任意品种的低度红酒，过滤降温，无需炭过滤因为这会使酒变苦。
依据卡美利诺的菜谱，制作罗马苦艾酒需要来自桑托（高卢某地）的苦艾叶，或者以本都的苦艾叶作为替代品，清洗碾碎后取1底比斯盎司苦艾汁，6斯克鲁普尔乳香脂，甘松叶、艾菊、藏红花各3斯克鲁普尔，18夸脱任意品种的低度红酒，过滤降温，无需炭过滤因为这会使酒变苦。
把上面的坑补了，好奇怪的名字
适合旅人的蜂蜜提神饮料
旅人的蜂蜜提神饮料（之所以这么称呼是因为它能给予旅人耐力和力量）是用以下方式制作的∶用磨碎的胡椒和奶油给蜂蜜调味。在上桌时，将蜂蜜倒入杯中，尽量使其达到适当的甜度，混入适当量的香料酒。调制香料蜂蜜时也可以加入一些葡萄酒，以增强其流动性，促进香料融合。
适合旅人的蜂蜜提神饮料
旅人的蜂蜜提神饮料（之所以这么称呼是因为它能给予旅人耐力和力量）是用以下方式制作的∶用磨碎的胡椒和奶油给蜂蜜调味。在上桌时，将蜂蜜倒入杯中，尽量使其达到适当的甜度，混入适当量的香料酒。调制香料蜂蜜时也可以加入一些葡萄酒，以增强其流动性，促进香料融合。