[Sca-cooks] More on sapa/saba

[CHARLES POTTER]

   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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