[Sca-cooks] More on sapa/saba
CHARLES POTTER
basiliusphocas at hotmail.com
Tue Jun 22 10:14:25 PDT 2010
Treat it as an ingredient.
Master B
> From: StefanliRous at austin.rr.com
> Date: Tue, 22 Jun 2010 02:45:18 -0500
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] More on sapa/saba
>
> We have apparently discussed sapa/saba at least once before. In looking through the Florilegium, I found this following message in the grapes-msg file. I will be moving it to the new sapa-msg file, though.
>
> Hauviette seems to be saying that boiling the fresh wine gets you defrutum, while letting it evaporate gets you sapa/saba/sabba, at least according to Platina. I'm not sure that the result would be much different between boiling the juice or letting it evaporate.
>
> "Must" is filtered grape juice, correct? Not smushed grapes, which would also include the skin and flesh and other bits.
>
> Would you consider sapa/saba/sabba to be a condiment? Or an ingredient? I'm trying to decide where to put this new file in the Florilegium.
>
> Thanks,
> Stefan
>
> Date: Fri, 16 Jun 2000 09:37:55 EDT
> From: ChannonM at aol.com
> Subject: SC - Re: Poppa's mustard- mighty morphin cookers(daa da da, da da) LONG
>
> > Scully says that must is grape juice that has been boiled down until
> > syrupy. He uses undiluted frozen grape juice concentrate for his
> > redactions. This might be a good thing to use for cooks not using
> > alcohol. It was either Pliny or Cato that tossed the sealed bottles of
> > must into the fish pond to keep them from spoiling, which also argues
> > that must was not fermented.
>
> Platina says on Grapes (Milham translation pg141)
>
> Ex uva concocta in aheno sapa sit, ex puro et expresso musto in defrutariis
> vasis defrutum. Mustum enim decoctum defrutum vocatur, unde et defrutare
> mustum coqure diciums; sapa tamen defruti vice nonnumquam utimur in
> condiendis pomis ac piris
>
> "Condensed grape is made from grapes boiled down in a pot, while condensed
> must is made from pure must which has been condensed in special defrutum
> jars. Cooked-down must is called defrutum, from which we call to cook down
> must defrutare, however in seasoning apples and pears we sometimes use
> condensed grape in place of condensed must"
>
> The translation "condensed must is made from pure must" leads me to believe
> there are two different musts, one that has already been condensed, the other
> not. In the recipe for Red mustard(according to Milham)
>
> "Sinampim, passulas, sandalos, buccellas panis tostas, cinnami parum, aut
> seorsum aut simul contertito, cvel molito. Trita cum acresta aut aceto cumque
> modico sapae dissolvito, in patinasque per setaceum transagito. Hoc minu
> praedicto concalefacit, ac sitim movet, nec incommode nutrit."
>
> They key phrase is;
> "Trita cum acresta aut aceto cumque modico sapae dissolvito
> "When it is ground, soak with verjuice or vinegar and a bit of must"
>
> The original recipe does not contain the word defrutum but contains the word
> "sapae" which when doing some morphological research (sounds more impressive
> than saying I'm looking in a dictionary ;), the word sapa (in lewis and short
> dictionary) defined as "must, new wine boiled thick". This does not convince
> me though that the original did intend defrutum as Platina indicates it is
> evaporation and not boiling that reduces the liquid to make defrutum.
>
> All of the following words are similar in meaning to sapa, so we have alot to
> work with.
> 1 siraeum
> 2 hepsema
> 3 mustulentus
> 4 musteus
> 5 sacrima
> 6 cortinale
> 7 carenum
> 8 mustus
> 9 protropum
> 10 dolium
> 11 vinalis
>
> Anyone else want to give this a shot? Maybe some of our Latin language
> people? I'm almost hopeless.
>
> Hauviette
>
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
>
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