（书籍翻译）拜占庭的味道：传奇帝国的美食 （最终部分）
作者生平：
安德鲁·达尔比（Andrew Dalby）是一位古典学者、历史学家、语言学家和翻译家，以他关于食物史（尤其是希腊和罗马帝国）的书籍而闻名。 《Siren Feasts》 是安德鲁·达尔比的第一本美食书籍，获得了 Runciman（朗西曼）奖，他的第二本书《dangerous Tastes》在2001年获得了美食作家协会年度美食书籍。他还是《The Classical Cookbook》和《Empire of Pleasures》以及巴克斯和维纳斯的传记的作者。
《Tastes of Byzantium ：The Cuisine of a Legendary Empire》于 2003 年首次出版
ISBN: 978 1 84885 165 8
本书完整的 CIP 记录可从大英图书馆、美国国会图书馆获得
由 Thomson Press India Ltd 在印度印刷和装订
这些食谱都是古人写的，请勿贸然实操！
Chapter 7 Instructions and Recipes
说明和食谱
These few recipes have been selected because they are clearly linked with Byzantine Constantinople. Anthimus was a Byzantine physician in exile: he wrote for a Frankish king, but drew on his fond memories of Mediterranean foods (note the reference to the fine fish and scallops available 'at home'). Apicius, the Roman recipe collection, is quoted for a few dishes that are known from other sources to have been available at Constantinople. The Geoponica, compiled in Byzantium from classical Greek and Roman sources, is likewise used for recipes that are known to have continued in use in Byzantine times.
之所以选择这几道菜，是因为它们与拜占庭君士坦丁堡有着密切联系。安提摩斯是一名流亡的拜占庭医生：他为法兰克国王写了一封信，但却利用了他对地中海食物的美好回忆（注意提到了 "在家里 "可以买到的优质鱼和扇贝）。罗马食谱集《Apicius》中引用了几道从其他得来的君士坦丁堡有的菜肴。Geoponica是拜占庭根据希腊和罗马的古典资料汇编而成的，它同样被用于已知在拜占庭时代继续使用的菜谱。
Three menus
三种菜单
First comes the baked dish, the little pisi in their stew. Second, the saucy one, a hake weighed down with gravy. Third, the sweet-andsour, the saffron dish, with spikenard, valerian, cloves, cinnamon, and little mushrooms, and vinegar and unsmoked honey, and in the midst a big golden gurnard and a grey mullet, three hands' breadths, with the roe, from Rygin harbour, and a fine, well grown, first quality dentex - 0 let me munch on the bits in the bowl, let me sup at their sauces, let me make off with four cups of the Chi an wine, let me find a sufficiency, let me be satisfied! Fourth the grill and fifth the fry-up: chopped morsels from the middle; red mullets (with their moustaches); a double-sized deep pan of big sand-smelts; a flounder, nicely grilled on its own, with fish sauce, sprinkled from top to tail with caraway; and a steak from a big sea bass.
Prodromic Poems 3-147-163 Hesseling.
首先是烘烤的菜肴，炖煮的pisi。第二道是酱汁菜，带有肉汁的鳕鱼。第三道是甜酸菜，番红花菜，配有辣子、缬草、丁香、肉桂、小蘑菇、醋和未熏制的蜂蜜，中间还有一条大的金鲱鱼和一条灰鲻鱼，有三掌宽，带有鱼子。让我大嚼碗中的肉片，让我品尝它们的酱汁，让我喝下四杯芝兰酒，让我吃个够，让我感到满足！"。第四是烤肉，第五是炒菜：从中间切碎的小菜；红鲻鱼（带胡子）；双倍大小的深锅，里面盛满沙子；一条比目鱼，配上鱼酱，从头到尾撒上荠菜，烤得美滋滋；还有一块大海鲈鱼排。
前驱诗3-147-163赫塞林。
They munch angler-fish, we have our Lent Soup. They drink their Chian till they can take no more, we have Varna wine cut with water. They have the sweet wine after the table wine, we have some nice water after our one-course meal. They have white bread, we have bran bread. They have a mousse after their sesame sweetmeat; we have wheat gruel with the wheat filtered out. They have second helpings of fritters with honey ... They have spoon sweets, we get castor oil seeds ...
Prodromic Poems 3.311-320.
他们咀嚼琵琶鱼，我们有我们的四旬斋汤。 他们喝他们的 Chian 直到他们不能再喝为止，我们有瓦尔纳酒（兑水的）。 他们在餐酒之后喝甜酒，我们在饭后喝了些水。他们有白面包，我们有麸皮面包。他们吃完芝麻甜食之后还有慕斯； 我们有过滤掉小麦的小麦粥。 他们有第二份加了蜂蜜的油条......他们有勺子糖果，我们有蓖麻油种子......
前言诗3.311-320。
Three recipes for meat
三种肉类的食谱
Meat is more nourishing than any other food and makes the body healthy. Those who eat meat regularly and drink wine regularly should therefore be bled.
Peri Trophon Dynameos p. 476 (see text 2 section viii above).
肉类比其他食物更有营养，它使人的身体健康。因此，那些经常吃肉和经常饮酒的人应该适当放些血。
Peri Trophon Dynameos第476页（见上文第2节正文第8段）。
Beef can be stewed, or boiled in a pot and served with a sauce ... Boil it in fresh water, enough that you need not add water during cooking. When the meat is boiled, put in a casserole about half a cup of sharp vinegar, some leeks and a little pennyroyal, some celery root and fennel, and allow to cook for one hour. Then add half as much honey as you had vinegar, or make it sweeter if you like. Cook over a low heat, stirring the pot frequently with your hands so that the sauce is well mixed with the meat. Then grind 50 peppercorns, half a solidus each of put Chuk and spikenard, one tremissis of cloves. Carefully grind all these spices together in an earthenware mortar, adding a little wine. When well ground, add them to the pot and stir well. Allow time for them to lose some of their individual force and to blend their flavours into the sauce before it is taken off the fire. If, besides honey, you have must or concentrated must, you may choose any of the three to add as directed above. Do not use a copper; the flavour is better if cooked in earthenware.
Anthimus, Letter on Diet 3.
牛肉可以炖着吃，也可以在锅里煮着吃，再配上酱汁……用淡水煮，煮的时候不需要加水（要加足水）。水煮开后，在砂锅中放入大约半杯尖醋、一些韭菜和少许香草精、一些芹菜根和茴香，再煮一小时。然后加入和醋一样多的一半的蜂蜜，如果你愿意，可以让它更甜。用小火煮，用手经常搅拌锅，使酱汁与肉充分混合。然后研磨 50 粒胡椒粒，半粒put Chuk和spikenard，一粒丁香。在陶器研钵中小心地将所有这些香料研磨在一起，并加入少量葡萄酒。磨碎后，将它们加入锅中并搅拌均匀。让它们有时间失去一些特性，并在酱汁熄火之前将它们的味道混合到酱汁中。如果除了蜂蜜之外，你还有芥末或浓缩芥末，您可以按照上述说明选择三种中的任何一种添加。不要使用铜器锅来煮；如果用陶器烹制，味道会更好。
安提莫斯，关于饮食的信3。
Sucking pigs are very good and suitable stewed. Or, served in sauce after roasting in an oven (so long as the heat is not high enough to burn them: they should be as if baked); the sauce is a simple honey vinegar, made on the spot, two parts honey to one part vinegar. Or, cooked in an earthenware pot; in that case the meat is dipped in this sauce as it is eaten.
Anthimus, Letter on Diet 10.
乳猪很好吃，适合炖。或者，在烤箱中烘烤后放到酱汁中（只要热量不足以燃烧它们：它们应该像烤过的一样）； 酱汁是一种简单的蜂蜜醋，我们可以当场制作，两份蜂蜜对一份醋。或者，放在陶罐中烹调；在这种情况下，这种酱汁会侵入肉中。
安提莫斯，关于饮食的信10。
Hares, if they are quite young, can be taken with a sweet sauce including pepper, a little cloves and ginger, seasoned with put Chuk and spikenard or tejpat leaf. Hare is an excellent food, good in cases of dysentery, and its bile can be taken, mixed with pepper, for earache
Anthimus, Letter on Diet 13.
野兔，如果它们还很年轻，可以搭配甜酱，包括胡椒、少许丁香和生姜，并用put Chuk和甘松或 tejpat 叶调味。 野兔是极好的食物，对痢疾有好处，它的胆汁可以和胡椒混合一起服用，治疗耳痛。
安提莫斯，关于饮食的信13。
Dried meat: Apokti
干肉：Apokti（据我查到的资料，这是一种来自塞浦路斯的正宗和传统肉类产品，由山羊肉制成。山羊肉取自两岁以下的山羊。一旦羊被屠宰，内脏和头部就会被移除。然后将肉洗净并加盐，自然晒干。完全干燥后，切成小块，用水洗净，中温油炸，加一些薄荷。Apokti 主要与蔬菜一起食用。）
Apokti is mentioned by Constantine Porphyrogennetus, On Ceremonies p. 464 Reiske. This modern recipe for apokti, cured loin of pork, is reported by Diane Kochilas from Sanrorini:
Once the loin is trimmed, it is salted for a day, then steeped in vinegar for three days. It is removed from the vinegar, then patted dry and rubbed with cinnamon. It is left for five or six hours with the cinnamon rub, so that the spice adheres to the meat. Then it is rubbed with ground black pepper, dried savory, and more cinnamon and hung to dry for several weeks.
Diane Kochilas, The glorious foods of Greece (New York: Morrow, 2001) p. 3II.
康斯坦丁·波菲罗根图斯（Constantine Porphyrogenetus）在《仪式上》第 30 页提到了 Apokti。 464 赖斯克。 来自 Sanrorini 的 Diane Kochilas 提到了这种现代的 apokti 腌制猪里脊食谱：（这里的猪里脊肉不太理解，我在网上查到的apokti是用山羊肉做的）
切好里脊肉后，腌制一天，然后在醋中浸泡三天。把它从醋中取出，然后拍干并用肉桂擦拭。与肉桂一起放置五六个小时，使香料附着在肉上。然后用磨碎的黑胡椒、干香和更多的肉桂将其擦干，悬挂晾干数周。
Smoked sausage: Loukanika
烟熏香肠：香肠
Lucanica similarly: crush pepper, cumin, savory, rue, parsley, mixed herbs, bay berry, fish sauce, and mix in well-beaten meat, rubbing it well into the mixture. Then, adding fish sauce, whole peppercorns, plenty of fat, and pine kernels, stuff into an intestine (pulled as thin as possible) and hang in the smoke.
Apicius 2.4 [61 Andrej.
香肠：将胡椒粉、孜然、盐、芸香、欧芹、香草、月桂莓、鱼露混合，并拌入打好的肉中，将其充分揉入混合物中。 然后，加入鱼露、全胡椒粒、大量的肥肉和松仁，塞进肠子里（尽可能拉薄），然后挂在烟上熏。
One-pot meal: Monokythron
一锅饭：Monokythron
After all these dishes have been served comes in a nice monokythron, slightly blackened on the top, preceded by its aroma. If you like I'll tell you all about this monokythron. Four hearts of cabbage, crisp and snowy white; a salted neck of swordfish; a middle cut of carp; about twenty glaukoi; a slice of salt sturgeon; fourteen eggs and some Cretan cheese and four apotyra and a bit of Vlach cheese and a pint of olive oil, a handful of pepper, twelve little heads of garlic and fifteen chub mackerels, and a splash of sweet wine over the top, and roll up your sleeves and get to work - just watch the mouthfuls go.
Prodromic Poems 3.178-186 Hesseling
在其他菜肴都上桌后，会端上一锅美味的 monokythron，上层略微变黑，紧接而来的是它的香气。 如果你愿意，我会告诉你所有关于这个 monokythron 的信息。 四颗白菜心，酥脆雪白；盐渍箭鱼；中间放一条鲤鱼； 大约二十个琉璃苣；一片盐鲟鱼；十四个鸡蛋，一些克里特奶酪，四个阿波蒂拉奶酪，一点弗拉赫奶酪和一品脱橄榄油，一把胡椒，十二个小大蒜头和十五条鲭鱼，在上面滴上一点甜酒，然后卷起你的袖子，大口地吃。
前言诗3.178-186 赫塞林
Souffle: Aphraton
蛋奶酥：Aphraton
Greek has the name afrutum [aphratonJ for what is called spumeum in Latin. It is made from chicken and white of egg. You must take a lot of white of egg so that your afrutum becomes foamy. It should be arranged in a mound on a shallow casserole with a previously prepared sauce, based on fish sauce, underneath. Then the casserole is set over the coals and the afrutum cooked in the steam of the sauce. The casserole is then placed in the middle of a serving tray, and a little wine or honey poured over it. It is eaten with a spoon or a small ladle. We often add fine fish or scallops to this dish, because they are very good and also common at home.
Anthimus, Letter on Diet 34. Translation after Mark Grant.
“在拉丁语中，所谓的“spumeum”被希腊人称为“afrutum”（aphraton）。这是由鸡肉和蛋清制成的。你需要使用大量的蛋白来提味。这个（搅打过的）蛋清应该堆在一个平的砂锅上，里面放上预先做好的鱼露酱。之后，砂锅应该放在托盘中间，在上面倒一些酒或蜂蜜。它是用勺子吃的。我们经常在这道菜中加入美味的鱼或扇贝，因为它们味道鲜美，在国内随处可见。”
安提摩斯，关于饮食的信34。根据马克-格兰特的翻译。
Fish sauce: Caros
鱼露：Caros
Liquamen is made thus. Fish entrails are put in a pot and salted; and little fish, especially sand-smelt or small red mullet or sardine or anchovy, or any small enough, are used whole; and left to pickle in the sun, stirring frequently. When the heat has pickled them, the liquid is extracted thus: a deep close-woven basket is inserted into the centre of the jar containing these fish, and the liquid flows into the basket, and so liquamen is obtained, filtered through the basket. The solid residue makes alix.
The Bithynians make it thus. They take preferably small or large picarel, or, if none, anchovy or scad or mackerel, or perhaps alix, or a mixture of all these, and put them into a baker's bowl of the kind in which dough is kneaded, and knead in 6 Italian pints of salt to one peck fish so that they are well mixed with the salt, and leaving it overnight put it in an earthenware jar which they leave uncovered in the sun for 2 or 3 months, occasionally stirring with a stick, then extract the liquid, cover and store ...
A better garos, called haimation 'blood sauce', is made thus. Take tunny entrails with gills, fluid and blood, sprinkle with sufficient salt, leave in a jar for two months at the most; then the jar is pierced, and the garos called haimation flows out.
Geoponica 20-46.
Liquamen是这样制成的。鱼内脏放入锅中腌制；小鱼，尤其是鲻鱼或小红鲻鱼或沙丁鱼或鳀鱼，或任何足够小的鱼，整条使用；然后在阳光下腌制，后搅拌。腌制后，液体被提取出来：将一个深编织的篮子插入装有这些鱼的罐子的中心，液体流入篮子，这样就得到了鱼露原液，通过篮子过滤。固体残留物产生 alix。
比提尼亚人就这样做到了。他们最好取小或大的picarel，或者，如果没有，鳀鱼或scad或鲭鱼，或者可能是alix，或所有这些的混合物，然后将它们放入揉面团的面包碗中，并放6意大利品脱盐在碗里，使它们与盐充分混合，然后将其放置在一个陶罐中，在阳光下放置 2 或 3 个月，偶尔用棍子搅拌，然后提取液体，覆盖和储存...
一种更好的garos，称为haimation'血酱'，就是这样制成的。 取金枪鱼内脏，带鳃、液、血，撒足盐，罐子里最多放两个月； 然后罐子被刺穿，称为haimation的garos流出。
Two ideas for fenugreek seed
关于葫芦巴种子的两种做法
Take fenugreek seed, well boiled, cold, seasoned with honey, spikenard and cinnamon. You should have washed the fenugreek, rubbed it in the hands, then boiled it until partly boiled down. If it boils down completely it becomes indigestible, constipating and bad for the bowels, but if it is not fully boiled down the same liquor, with the same bitterness, does not block the bowels. Honey will relieve its bitterness.
Hierophilus, Dietary Calendar March.
取葫芦巴种子，充分煮熟，凉拌，用蜂蜜、刺五加和肉桂调味。你应该把葫芦巴洗干净，在手上揉搓，然后把它煮到部分沸腾。如果它完全煮沸，就会变得难以消化、便秘和对肠道有害，但如果它没有完全煮沸，配上同样的酒，保留同样的苦味，就不会堵塞肠道。蜂蜜可以缓解其苦味。
希罗菲勒斯，饮食日历三月。
Fenugreek seed, steeped in water, sweetened, and sprouted, moves the bowels: this is the case whether the seed is eaten with fish sauce, or vinegar and fish sauce, or wine and fish sauce and olive oil.
De Alimentis 39-40.
葫芦巴种子浸泡在水中，加糖，发芽，吃了可以活跃肠胃：无论是将种子与鱼露，还是醋和鱼露，或者酒和鱼露以及橄榄油一起吃，都会有这种效果。
Five recipes for table olives
食用橄榄的五种食谱
The green ones that are conserved as kolymbades are good to eat owing to their astringency; they arouse the appetite. Those conserved in vinegar are especially suitable as food.
De Alimentis 57 (see text 2 section iv above).
作为kolymbades保存的绿色橄榄由于它们的涩味很好吃； 能引起食欲。 用醋保存特别好吃。
How to preserve best olives (Florentinus). Taking large perfect olives, picked by hand, cut them round with a sharp reed and put them in a new jar, not yet pitched, sprinkling on top a very little salt, and when it has dissolved have ready another jar, with honey if available, if not, epsema and a lemon leaf, and put the olives into this marinade so that it covers them. Some add fennel seed, caraway, parsley seed and dill to this marinade, and make a quite remarkable olive conserve, which is unfamiliar to many.
如何保存最好的橄榄（佛罗伦萨）。 取大颗完美的橄榄，用手采摘，用锋利的芦苇将它们切圆，然后放入一个新的罐子里，在上面撒上少许盐，当它溶解后准备另一个罐子，如果有蜂蜜的话可以放一些, 如果没有, 可以放epsema 和柠檬叶, 把橄榄放进这个腌料里, 让它盖住它们。有些人在腌料中加入茴香籽、香菜、欧芹籽和莳萝，制成了一种非常出色的橄榄果酱，但这对许多人来说是陌生的。
Conserve in oxymeli (the same). Take long ones with their stalks, best quality of course, black and unbruised, wash in cold water and dry on wicker mats; then put them in a bowl and pour olive oil on them and sprinkle on fine salt, one choenix to 9 choenices of olives; move them gently with the hands but do not let them bruise; then put them in a jar, pour in oxymeli so that it covers them, top with fennel fronds, and store.
保存在 oxymeli 中（Oxymel（来自拉丁语 '酸和蜂蜜'，来自古希腊语 ὀξύς '酸'和μέλι '蜂蜜'）是蜂蜜和醋的混合物，用作药物。）（相同）。 用长的带茎的，当然质量最好，表皮黑色且没有瘀伤，用冷水清洗并在柳条垫上晾干； 然后把它们放在一个碗里，把橄榄油倒在上面，撒上细盐，一品脱到九品脱橄榄；用手轻轻移动它们，但不要让它们擦伤； 然后把它们放在一个罐子里，倒入oxymeli，让它覆盖它们，在上面放上茴香叶，然后储存。
Conserve in must (the same). Picking white olives they soak them in sea water for 6 days. Then they pur them in a jar and pour fresh must in, but they do not completely fill it or the must would overflow in fermenting; after fermentation they seal it. Others put in a handful of salt before the must, and then the olives, and seal when it has fermented ...
Conserve in must（相同）。 采摘白橄榄，他们将它们浸泡在海水中 6 天。 然后他们把它们倒入一个罐子里，倒入新鲜的葡萄汁，但它们没有完全装满，否则葡萄汁在发酵过程中会溢出； 发酵后，他们将其密封。 其他人在葡萄汁之前放了一把盐，然后放橄榄，发酵后密封……
Bruised olives (Didymus). lake relatively unblemished olives, before they turn in colour. Bruise them on a wooden surface and put them in hot water. Then put them in a basket, press them down, and add salt not finely ground. Next day fill a jar with them, adding a handful of salt and covering with fronds of fennel. Others, after bruising, remove the stones, sprinkle with ground salt, cumin and fronds of fennel, then add good quality must and seal.
压伤橄榄（Didymus）。 湖橄榄在变色之前相对无瑕疵。 将它们在木质表面上擦伤，然后放入热水中。 然后把它们放在一个篮子里，把它们压下来，加盐而不是细磨。 第二天用它们装满一个罐子，加一把盐，盖上茴香叶。 其他的，在擦伤后，去除石头，撒上盐，孜然和茴香叶，然后加入优质的葡萄汁并密封。
Kolymbades (Didymus). For kolymbades take large olives with their stalks, when full-grown and about to turn dark, and rake care [hey do nor bruise one another by being carried in too large a jar.
Kolymbades (Didymus)。 对于 kolymbades 来说，当橄榄成熟并即将变黑时，它们的茎会带上大橄榄，然后小心地挪开 [嘿，不要因为被装在太大的罐子里而互相擦伤。
Wash them, a few at a time, in cold water and put them for a day in wicker baskets in the shade to dry, turning them carefully so that they dry evenly. Then put in the bottom [of a jar] a handful of crushed salt and 4 chocs of second brine [?] with 3 cups vinegar and add 20 choenices of olives, and when the jar is full, agitate it. The liquid should reach the top; add fennel fronds and seal. We say the brine is to be put in first so that the olives will not be bruised as they arc added. Others, picking [olives] with their stalks, put them in a jar containing sea water and leave for 5 or 6 days, cake them out, and put them in jars of brine and seal. This is all done before winter starts.
Geoponica 9.28-33.
每次用冷水清洗几只，然后将它们放在柳条筐中阴凉处晾干一天，小心地转动它们，使它们均匀干燥。 然后在 [罐子的] 底部放一把碎盐和 4 粒第二盐水 [?] 和 3 杯醋，加入 20 颗橄榄，当罐子装满时，搅拌。 液体应达到顶部； 加入茴香叶并密封。 我们说先放盐水，这样橄榄在加入时就不会被擦伤。 其他人，用茎采摘[橄榄]，放入盛有海水的罐子中，放置5或6天，将它们制成饼状，然后将它们放入盐水罐中并密封。 这一切都在冬天开始之前完成。
White bread
白面包
Bread made from wheat is the best and most nutritious of all foods. Particularly if white, with a moderate use of yeast and salt, the dough kneaded midway between dryness and rawness, and with a little anise, fennel seed and mastic, it is very fine indeed. One with a hot constitution should include sesame in the dough. If wishing to add more moistness to the bread, knead in some almond oil.
De Cibis 2.
小麦制成的面包是所有食物中最好、最有营养的。尤其是白面包，用适量的酵母和盐，把面团揉在干和生之间，再加一点八角、茴香籽和乳香，确实很好。 体质较热的人应该在面团中加入芝麻。 如果想让面包更湿润，可以加入一些杏仁油。
Tragos, traganos, modern trakhanas
玻利维亚的甘蔗酒精饮料、traganos、现代的trakhanas（基于谷物和酸奶或发酵牛奶的发酵混合物）
Making tragos. 'Alexandrine' wheat' is to be soaked and crushed and dried under hot sun; then repeat the process, until the membranes and the fibrous part are detached. Good local emmer can be dried and stored as tragos in the same way.
Geoponica 3.8.
制作 tragos。 '亚历山大'小麦'要在烈日下浸泡、碾碎和晒干； 然后重复该过程，直到膜和纤维部分分离。 优质的本地二粒小麦可以以相同的方式干燥和储存为 tragos。
In modern preparations of trakhanas, milk or yoghourt is incorporated with the cereal (cracked grain or flour) as it is drying. The product is shaped into small lumps, and, once fully dry, can be bagged and stored for many months. To eat, it is boiled in water or broth to make a sour soup.
在现代的 trakhanas 制备中，牛奶或酸奶在干燥时与谷物（破碎的谷物或面粉）混合。 该产品被制成小块，一旦完全干燥，可以装袋并储存数月。 食用时，用水或肉汤煮成酸汤。
Twelve spiced wines
十二香酒
Your sweet wine should be konditon including pepper, cinnamon, spikenard and cloves.
Hierophilus, Dietary Calendar March (see text 4 section iii above).
你的甜酒应该是香料酒，包括胡椒、肉桂、甘松和丁香。（Conditum、piperatum或konditon (κόνδιτον) 是古罗马和拜占庭美食中的香料酒家族。拉丁名称大致翻译为“五香” 。在De re coquinaria中可以找到conditum viatorium（旅行者的五香酒）和conditum paradoxum（悖论五香酒）的食谱。这种矛盾的配料包括葡萄酒、蜂蜜、胡椒、乳香、月桂、藏红花、枣子和浸泡在葡萄酒中的枣子。）
To make rose wine. When you are pure of pullution, pick rose petals and add them to your chosen quantity of very old wine, not in excessive amount but moderately. Stir them each day with a sharp reed till they fall to the bottom of the jar. Seal tightly so that no air can enter and leave for thirty days. Then strain the wine, and add one pint of honey, blending carefully, to each five pints of wine. Allow to mature for thirty days; then use.
Another way to make rose wine, using a conserve. Pick rose petals, add 7 pints honey and leave for a year. Mix one pint of the rose concentrate and five pints of new honey and, stirring, add 10 pints fine wine.
Rose cordial. Best honey 30 pints, rose petals 10 pints, spring water 60 pints. Heat the water to boiling, remove the pan from the fire, add the roses. Cover the pan till cooked. Heat the honey separately and skim it. Strain the rose petals off and add the honey to the rosewater.
Another rose wine. First quality wine 21 pints, honey 8 pints, rose petals 3 pints. Steep the roses in the wine for 15 days. Strain the wine. Boil and skim the honey and blend it with the rose wine. Seal carefully and store.
Another very good rose wine. Honey 7 pints, wine 21 pints, rose petals 2 pints. Crush the rose petals thoroughly and allow to steep in the wine for 15 days. Strain off the rose petals. Boil the honey. Blend the two liquids, seal carefully and store.
Violet wine. Honey 7 pints, wine 21 pints, 240 bunches violets. Separate the flowers, steep them in the wine for 30 days, strain them off. Boil the honey, blend the two liquids, seal carefully and store.
Chamomile wine. Ascalon wine 21 pints, honey 7 pints, wild chamomile seeds 7 ounces. Steep the seeds in the wine for 30 days. Strain. Boil and skim the honey, blend the liquids, seal and store.
Excellent konditon for bladder stone. Honey I pint, wine 5 pints, pepper I ounce, burnet saxifrage 4 scruples, spikenard 4 scruples, cubebs, ginger, spignel, hazelwort, cassia, stone parsley, parsley. yellow flag, gentian, carrot seed, 4 scruples each. Combine the dry ingredients with the skimmed honey and the wine and leave in a jar for 10 days to mature.
Konditon. Honey 10 pints, first quality wine 30 pints, pepper I ounce. Grind the pepper and mix into the wine. Skim the homey, blend with the wine, seal and store.
Anise wine. Honey to pints, first quality white wine 30 pints, anise 5 ounces; to ginger-grass I6 [scruples?] take saffron I2 [scruples?]; mastic 16 scruples. Grind the spices, combine with the wine. Skim the honey, combine with the rest. Seal and store.
Storax wine. Honey 20 pints, storax I pint, wine 6 pints. Skim the honey, grind the storax and mix the two. Add the wine to the honey while it is still in the mortar, and take in your hand and use.
Wormwood wine. To 50 pints of wine add 1/2-ounce purchuk, 1/2-ounce tejpat, 1/2-ounce amomum, 1/2-ounce to pints honey. Steep wormwood, the fresh herb, in a little wine, strain, and judge by your taste how much of the resulting liquid to add to the other ingredients.
Oribasius, Medical Collections ).33
制作玫瑰酒。手干净的时候，摘下玫瑰花瓣，加入你选择的陈年葡萄酒中，不要过量，要适量。每天用锋锐的芦苇搅拌它们，直到它们掉到罐子底部。密封三十天。然后过滤酒，在每五品脱葡萄酒中加入一品脱蜂蜜，小心搅拌。发酵成熟三十天；然后即可饮用。
另一种制作玫瑰酒的方法，采用保存的方式。采摘玫瑰花瓣，加入7品脱蜂蜜，放置一年。混合一品脱玫瑰浓缩液和五品脱新蜂蜜，搅拌均匀，加入 10 品脱优质葡萄酒。
玫瑰蜜饯酒。最好的蜂蜜30品脱，玫瑰花瓣10品脱，泉水60品脱。将水加热至沸腾，将锅从火上移开，加入玫瑰。盖上锅盖煮熟。将蜂蜜分开加热并撇去。将玫瑰花瓣滤掉，然后将蜂蜜加入玫瑰水中。
另一种玫瑰酒。一级品酒21品脱，蜂蜜8品脱，玫瑰花瓣3品脱。将玫瑰在酒中浸泡 15 天。过滤酒。煮沸并撇去蜂蜜，然后将其与玫瑰酒混合。仔细密封并储存。
另一种非常好的玫瑰酒。蜂蜜 7 品脱，葡萄酒 21 品脱，玫瑰花瓣 2 品脱。将玫瑰花瓣彻底压碎，然后在酒中浸泡 15 天。滤掉玫瑰花瓣。煮蜂蜜。混合两种液体，小心密封并储存。
紫罗兰酒。蜂蜜 7 品脱，酒 21 品脱，240 束紫罗兰。将花朵分开，将它们浸泡在酒中 30 天，然后滤掉它们。将蜂蜜煮沸，将两种液体混合，小心密封并储存。
洋甘菊酒。 Ascalon 酒 21 品脱，蜂蜜 7 品脱，野生洋甘菊种子 7 盎司。将种子在酒中浸泡 30 天。拉紧。煮沸并撇去蜂蜜，混合液体，密封并储存。
膀胱结石的优秀 konditon。蜂蜜一品脱，葡萄酒 5 品脱，胡椒一盎司，地榆虎耳草 4 品脱，甘蔗汁4 品脱，生姜，尖椒，榛子，决明子，石香菜，欧芹。黄旗、龙胆、胡萝卜籽，各4个品脱。将干燥的原料与脱脂蜂蜜和葡萄酒混合，放在罐子里 10 天成熟。
康迪顿。蜂蜜 10 品脱，上等酒 30 品脱，胡椒 1 盎司。将胡椒粉磨碎，加入酒中。脱脂，与葡萄酒混合，密封并储存。
茴香酒。蜂蜜至品脱，上等白葡萄酒 30 品脱，茴香 5 盎司；去姜草16品脱、藏红花12品脱；乳香16个品脱。研磨香料，与酒混合。撇去蜂蜜，与其余的混合。密封和储存。
斯托拉克斯酒。蜂蜜 20 品脱，storax 1品脱，葡萄酒 6 品脱。撇去蜂蜜，研磨 storax 并将两者混合。当蜂蜜还在研钵中时，将酒加入蜂蜜中，然后拿在手中使用。
艾草酒。在 50 品脱葡萄酒中加入 1/2 盎司的 purchuk、1/2 盎司的 tejpat、1/2 盎司的砂仁、1/2 盎司的蜂蜜。将新鲜的草本艾草浸泡在少许葡萄酒中，过滤，并根据您的口味判断将多少液体添加到其他成分中。
完结！
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