volume, defrutum; or one-third, sapa. The Greek name for this variant of grape syrup was siraion (σίραιον). The main culinary use of defrutum was to help...

related to defrutum and other forms of grape juice boiled down to varying strengths (carenum, sapa) that were produced in ancient Rome. Defrutum was used...

was boiled in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa. It was often used as a souring agent...

dictionary Dīwān Lughāt al-Turk by Mahmud al-Kashgari. Fruit molasses, defrutum, goes back to the classical period. During the Byzantine era, the region...

whole quinces, stems and leaves attached, in a bath of honey diluted with defrutum—Roman marmalade. Preserves of quince and lemon appear—along with rose,...

cuisine, pekmez; in Persian cuisine, Dooshab; in Ancient Roman cuisine, defrutum, carenum, and sapa. Some foods are made using fruit syrups or molasses:...

(unfiltered grape juice) in lead pots to produce a reduced sugar syrup called defrutum, concentrated again into sapa. This syrup was used to sweeten wine and...

lead through the consumption of defrutum, carenum, and sapa, musts made by boiling down fruit in lead cookware. Defrutum and its relatives were used in...

container, the Dressel 7–13, for garum (fish sauce), and the Haltern 70, for defrutum (fruit sauce). In the Tarraconensis region the Pascual 1 was the most common...

by adding honey, or mulsum; using raisins, or passum; by boiling, or defrutum). However, the sacrima used for the offering to the two gods for the preservation...