Ius Acetariorum [LA] Salad Dressing Recipe in Latin | AncientRomeWithAmy
hodie loquor de iure acetariorum! in commentario est pdf file cum praescripto de apicio, ne lactucae laedant. praescripta multa sunt.
tres partes de oleo olivae cum una parte de aceto. acetum de vino rubro mihi maxime placet, sed aceta multa extant.
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Apicius: De Re Coquinaria Cookbook
Latin/German De re coquinaria / Über die Kochkunst
Cookery and Dining in Imperial Rome-Vehling
Mulsum: Honey wine from Ancient Rome
Mulsum, in Ancient Rome, was a blend of wine and honey. But several, differing recipes have been handed down to us from different authors (Pliny, Apicius, Martial, Columella, Palladius and the late antique Vinidarius). The main difference seems to be whether either young wine or grape must continue to ferment after adding the honey or whether it is drunk right away. I opted, you might have guessed, for the fermented version (according to Palladius). I am taking young wine from this year's harvest (which, in our case, is white wine, because that is what we produce), during the end of its fermentation process, and add a good amount of honey, thus starting re-fermentation that will result in a higher degree of alcohol. Sometimes the resulting drink, mulsum, is spiced with pepper. It was served as an aperitif and was regarded as nutritious, stimulating and digestive.
Feel free to experiment with red wine and honey without further fermentation or with grape juice, honey and yeast.
(I'm squeezing the container so that I can see when fermentation starts - the container blows back up.)
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at
The Incredible Spiced Wine of Ancient Rome
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Subtitles: Jose Mendoza
PHOTO CREDITS
Laocoon and his sons: By Hagesandros, Athenedoros, and Polydoros - LivioAndronico (2014), CC BY-SA 4.0,
Terroir: Marianne Casamance, CC BY-SA 4.0 via Wikimedia Commons
Livia: By George E. Koronaios - Own work, CC BY-SA 4.0,
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Garum - How to Make Garum
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Today we will show you how to prepare the most famous ancient Mediterranean sauce, garum.
Ingredients:
mackerels
sardines
anchovies
salt
Veal with Allec
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Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
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Ask the Meadmaker: Pre Recording
In which Ricky the Meadmaker answers questions about brewing with agave nectar, head-space in carboys, fermentation temperature for Psychopomp, and his necklace, plus a just about anything you are willing to send me question!
Thank you for watching!
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Why So Hot? -
Mulsum -
Psychopomp Recipe -
Make mead in 2 weeks -Delicious Near mead
This is an easy recipe for making a simile to regular mead without having to ferment and wait six months for it to age. You simmer white wine with honey and spices and you can drink it once it cools. Or you can re-bottle it and let it age for two weeks.
This is a great way to get your first taste of mead before you embark on making your own and having to wait six months or more before trying it.
Comes out quite delicious.
The ancient romans called mixing honey with wine Mulsum and if you mix it with spices then let it age you get something the ancient romans called Conditum which is something similar to what we make here.
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