[Sca-cooks] Grape syrup (was: Rock)

[Stefan li Rous]

Well, here is what I've collected previously on sapa:
In the FOOD section:
sapa-msg (25K) 7/ 3/10 Concentrated grape juice. Also called saba, sabba. Often used in Italian cooking.

Unfortuantely, the Florilegium server is down, and my system administrator is in Iceland until this Wednesday.

Stefan

> On Sep 21, 2018, at 4:58 PM, Galefridus Peregrinus <galefridus at optimum.net> wrote:
> 
> I’m finding the discussion of grape syrup interesting, particularly since I’ll be spending some time this evening rendering down a gallon or so of muscat grape juice to syrup for an olive cure. I’ve done this previously using a standard copper bottom Revereware stainless steel pot. Butbased on this discussion, maybe I should use one of our glazed steel or earthenware pots.
> 
> The olive recipe gives no instructions on preparing the syrup — it only suggests using hepsema (έψημα) as an alternative for honey. I figured out that hepsema is more or less equivalent to sapa, which (according to Pliny) can be made by reducing grape juice to 1/3 of its original volume. 
> 
> — Galefridus 

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****