Conditum Paradoxumc: Difference between revisions
From EastKingdomWiki
No edit summary |
No edit summary |
||
Line 2: | Line 2: | ||
| recipe_name = Conditum Paradoxumc | | recipe_name = Conditum Paradoxumc | ||
| recipe_source = Originally from Apicius, Cookery And Dining in Imperial Rome by Vehiing. Copied from “A Sip Through Time” | | recipe_source = Originally from Apicius, Cookery And Dining in Imperial Rome by Vehiing. Copied from “A Sip Through Time” | ||
| brewer = Hugh | | brewer = Hugh Of Ruantallan | ||
| location = The Siege of Castle Theo'dOr | | location = The Siege of Castle Theo'dOr | ||
| date = August 13, 2014 | | date = August 13, 2014 |
Revision as of 00:47, 17 April 2018
Full Recipe Name | ||||||
---|---|---|---|---|---|---|
Conditum Paradoxumc | ||||||
Recipe Source | ||||||
Originally from Apicius, Cookery And Dining in Imperial Rome by Vehiing. Copied from “A Sip Through Time” | ||||||
Brewer | ||||||
Hugh Of Ruantallan | ||||||
Panel Information | ||||||
| ||||||
Beverage Information | ||||||
|
Original Recipe
[ ] added by translator
The Composition of [this] excellent spiced wine [is as follows] . Into a copper bowl put 6 sextarii 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 oz of crushed pepper, 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 twice or as often as necessary which will draw [the residue] together [and carefully strain or filter through the charcoal]
Redaction
The book | Translation to modern measurement | Reduced for test run | Adjusted for final |
---|---|---|---|
6 Sextarii Honey | 3.24 liters | 225 ml | 225mL |
4 Ounces Crushed Pepper | 109.6 grams | 7.56 g | 5 g |
3 scruples Mastic | 3.87 grams | 0.26 g | 0.5 g |
20+ Sextarii Wine | 10.8 Liters | 750 ml | 750 ml |
1 dram Saffron | 3.88 grams | 0.26 g | 0.25 g |
5 Drams Roasted Date stones | 19.44 grams | 1.35 g | 2 Date stones |
1 Dram Spikenard or Bay laurel Leaves | 3.88 grams | 0.26g | 1 Bay Leaf |
Crushed Charcoal | No mesurement | about 1 cup | about 1 cup
|
Process and Notes
I looked up some of the ingredients because I didn’t recognise them and was able to find Mastic (Arabic gum) and Date Stones (date pits). I also looked up the most popular peppers in Rome for this time and found that Long pepper was the favored. However, I could not find any so I used Black pepper, less popular but still used during this time period.
I made charcoal on my BBQ in a metal smoker box while cooking a chicken. Made from maple wood. Crushed it and used this for the filter with some unbleached cotton.
I bought the cheapest non-descript Italian wine I could find.
Test run
• I don’t own a copper pot, I used steel.
• Because of the filtering process of modern honey, skimming is not needed in the first step. But I did still simmer and let rest 3 times.
• I took “When this is properly done” to mean there was more to it than just putting ingredients in wine so I heated the drink and let it steep for a short time to give the flavors a chance to be drawn into the wine
• Date stones are as hard as rocks and need tools to brake unless well toasted.
• 7.5 Grams of Black pepper is a lot and will overpower the drink. I will drop this to 5 Grams
• I could not taste the mastic and will increase it to 0.5 grams
Final
I made this drink and served it warm at the camping event using the finale set of measurement.