作者生平：

? ? ? ? ? 安德魯·達爾比（Andrew Dalby）是一位古典學者、歷史學家、語言學家和翻譯家，以他關于食物史（尤其是希臘和羅馬帝國）的書籍而聞名。 《Siren Feasts》 是安德魯·達爾比的第一本美食書籍，獲得了 Runciman（朗西曼）獎，他的第二本書《dangerous Tastes》在2001年獲得了美食作家協(xié)會年度美食書籍。他還是《The Classical Cookbook》和《Empire of Pleasures》以及巴克斯和維納斯的傳記的作者。

《Tastes of Byzantium ：The Cuisine of a Legendary Empire》于 2003 年首次出版

ISBN: 978 1 84885 165 8

本書完整的 CIP 記錄可從大英圖書館、美國國會圖書館獲得

由 Thomson Press India Ltd 在印度印刷和裝訂?

這些食譜都是古人寫的，請勿貿然實操！

Chapter 7 Instructions and Recipes

說明和食譜

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.

? ? ? ? ? 之所以選擇這幾道菜，是因為它們與拜占庭君士坦丁堡有著密切聯(lián)系。安提摩斯是一名流亡的拜占庭醫(yī)生：他為法蘭克國王寫了一封信，但卻利用了他對地中海食物的美好回憶（注意提到了 "在家里 "可以買到的優(yōu)質魚和扇貝）。羅馬食譜集《Apicius》中引用了幾道從其他得來的君士坦丁堡有的菜肴。Geoponica是拜占庭根據希臘和羅馬的古典資料匯編而成的，它同樣被用于已知在拜占庭時代繼續(xù)使用的菜譜。

Three menus

三種菜單

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，燉煮的pisi。第二道是醬汁菜，帶有肉汁的鱈魚。第三道是甜酸菜，番紅花菜，配有辣子、纈草、丁香、肉桂、小蘑菇、醋和未熏制的蜂蜜，中間還有一條大的金鯡魚和一條灰鯔魚，有三掌寬，帶有魚子。讓我大嚼碗中的肉片，讓我品嘗它們的醬汁，讓我喝下四杯芝蘭酒，讓我吃個夠，讓我感到滿足！"。第四是烤肉，第五是炒菜：從中間切碎的小菜；紅鯔魚（帶胡子）；雙倍大小的深鍋，里面盛滿沙子；一條比目魚，配上魚醬，從頭到尾撒上薺菜，烤得美滋滋；還有一塊大海鱸魚排。

前驅詩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.

? ? ? ? ? 他們咀嚼琵琶魚，我們有我們的四旬齋湯。 他們喝他們的 Chian 直到他們不能再喝為止，我們有瓦爾納酒（兌水的）。 他們在餐酒之后喝甜酒，我們在飯后喝了些水。他們有白面包，我們有麩皮面包。他們吃完芝麻甜食之后還有慕斯； 我們有過濾掉小麥的小麥粥。 他們有第二份加了蜂蜜的油條......他們有勺子糖果，我們有蓖麻油種子......

前言詩3.311-320。

Three recipes for meat

三種肉類的食譜

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).

? ? ? ? ? 肉類比其他食物更有營養(yǎng)，它使人的身體健康。因此，那些經常吃肉和經常飲酒的人應該適當放些血。

Peri Trophon Dynameos第476頁（見上文第2節(jié)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.

? ? ? ? ? 牛肉可以燉著吃，也可以在鍋里煮著吃，再配上醬汁……用淡水煮，煮的時候不需要加水（要加足水）。水煮開后，在砂鍋中放入大約半杯尖醋、一些韭菜和少許香草精、一些芹菜根和茴香，再煮一小時。然后加入和醋一樣多的一半的蜂蜜，如果你愿意，可以讓它更甜。用小火煮，用手經常攪拌鍋，使醬汁與肉充分混合。然后研磨 50 粒胡椒粒，半粒put Chuk和spikenard，一粒丁香。在陶器研缽中小心地將所有這些香料研磨在一起，并加入少量葡萄酒。磨碎后，將它們加入鍋中并攪拌均勻。讓它們有時間失去一些特性，并在醬汁熄火之前將它們的味道混合到醬汁中。如果除了蜂蜜之外，你還有芥末或濃縮芥末，您可以按照上述說明選擇三種中的任何一種添加。不要使用銅器鍋來煮；如果用陶器烹制，味道會更好。

安提莫斯，關于飲食的信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.

? ? ? ? ? 乳豬很好吃，適合燉?；蛘撸诳鞠渲泻婵竞蠓诺结u汁中（只要熱量不足以燃燒它們：它們應該像烤過的一樣）； 醬汁是一種簡單的蜂蜜醋，我們可以當場制作，兩份蜂蜜對一份醋。或者，放在陶罐中烹調；在這種情況下，這種醬汁會侵入肉中。

安提莫斯，關于飲食的信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，如果它們還很年輕，可以搭配甜醬，包括胡椒、少許丁香和生姜，并用put Chuk和甘松或 tejpat 葉調味。 野兔是極好的食物，對痢疾有好處，它的膽汁可以和胡椒混合一起服用，治療耳痛。

安提莫斯，關于飲食的信13。

Dried meat: Apokti

干肉：Apokti（據我查到的資料，這是一種來自塞浦路斯的正宗和傳統(tǒng)肉類產品，由山羊肉制成。山羊肉取自兩歲以下的山羊。一旦羊被屠宰，內臟和頭部就會被移除。然后將肉洗凈并加鹽，自然曬干。完全干燥后，切成小塊，用水洗凈，中溫油炸，加一些薄荷。Apokti 主要與蔬菜一起食用。）

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·波菲羅根圖斯（Constantine Porphyrogenetus）在《儀式上》第 30 頁提到了 Apokti。 464 賴斯克。 來自 Sanrorini 的 Diane Kochilas 提到了這種現(xiàn)代的 apokti 腌制豬里脊食譜：（這里的豬里脊肉不太理解，我在網上查到的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。把它從醋中取出，然后拍干并用肉桂擦拭。與肉桂一起放置五六個小時，使香料附著在肉上。然后用磨碎的黑胡椒、干香和更多的肉桂將其擦干，懸掛晾干數周。

Smoked sausage: Loukanika

煙熏香腸：香腸

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.

? ? ? ? ? 香腸：將胡椒粉、孜然、鹽、蕓香、歐芹、香草、月桂莓、魚露混合，并拌入打好的肉中，將其充分揉入混合物中。 然后，加入魚露、全胡椒粒、大量的肥肉和松仁，塞進腸子里（盡可能拉?。?，然后掛在煙上熏。

One-pot meal: Monokythron

一鍋飯：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，會端上一鍋美味的 monokythron，上層略微變黑，緊接而來的是它的香氣。 如果你愿意，我會告訴你所有關于這個 monokythron 的信息。 四顆白菜心，酥脆雪白；鹽漬箭魚；中間放一條鯉魚； 大約二十個琉璃苣；一片鹽鱘魚；十四個雞蛋，一些克里特奶酪，四個阿波蒂拉奶酪，一點弗拉赫奶酪和一品脫橄欖油，一把胡椒，十二個小大蒜頭和十五條鯖魚，在上面滴上一點甜酒，然后卷起你的袖子，大口地吃。

前言詩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.

? ? ? ? ? “在拉丁語中，所謂的“spumeum”被希臘人稱為“afrutum”（aphraton）。這是由雞肉和蛋清制成的。你需要使用大量的蛋白來提味。這個（攪打過的）蛋清應該堆在一個平的砂鍋上，里面放上預先做好的魚露醬。之后，砂鍋應該放在托盤中間，在上面倒一些酒或蜂蜜。它是用勺子吃的。我們經常在這道菜中加入美味的魚或扇貝，因為它們味道鮮美，在國內隨處可見。”

安提摩斯，關于飲食的信34。根據馬克-格蘭特的翻譯。

Fish sauce: Caros

魚露：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是這樣制成的。魚內臟放入鍋中腌制；小魚，尤其是鯔魚或小紅鯔魚或沙丁魚或鳀魚，或任何足夠小的魚，整條使用；然后在陽光下腌制，后攪拌。腌制后，液體被提取出來：將一個深編織的籃子插入裝有這些魚的罐子的中心，液體流入籃子，這樣就得到了魚露原液，通過籃子過濾。固體殘留物產生 alix。

? ? ? ? ? 比提尼亞人就這樣做到了。他們最好取小或大的picarel，或者，如果沒有，鳀魚或scad或鯖魚，或者可能是alix，或所有這些的混合物，然后將它們放入揉面團的面包碗中，并放6意大利品脫鹽在碗里，使它們與鹽充分混合，然后將其放置在一個陶罐中，在陽光下放置 2 或 3 個月，偶爾用棍子攪拌，然后提取液體，覆蓋和儲存...

? ? ? ? ? 一種更好的garos，稱為haimation'血醬'，就是這樣制成的。 取金槍魚內臟，帶鰓、液、血，撒足鹽，罐子里最多放兩個月； 然后罐子被刺穿，稱為haimation的garos流出。

Two ideas for fenugreek seed

關于葫蘆巴種子的兩種做法

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.

? ? ? ? ? 取葫蘆巴種子，充分煮熟，涼拌，用蜂蜜、刺五加和肉桂調味。你應該把葫蘆巴洗干凈，在手上揉搓，然后把它煮到部分沸騰。如果它完全煮沸，就會變得難以消化、便秘和對腸道有害，但如果它沒有完全煮沸，配上同樣的酒，保留同樣的苦味，就不會堵塞腸道。蜂蜜可以緩解其苦味。?

希羅菲勒斯，飲食日歷三月。

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.

? ? ? ? ? 葫蘆巴種子浸泡在水中，加糖，發(fā)芽，吃了可以活躍腸胃：無論是將種子與魚露，還是醋和魚露，或者酒和魚露以及橄欖油一起吃，都會有這種效果。

Five recipes for table olives

食用橄欖的五種食譜

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).

? ? ? ? ? 作為kolymbades保存的綠色橄欖由于它們的澀味很好吃； 能引起食欲。 用醋保存特別好吃。

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.

? ? ? ? ? 如何保存最好的橄欖（佛羅倫薩）。 取大顆完美的橄欖，用手采摘，用鋒利的蘆葦將它們切圓，然后放入一個新的罐子里，在上面撒上少許鹽，當它溶解后準備另一個罐子，如果有蜂蜜的話可以放一些, 如果沒有, 可以放epsema 和檸檬葉, 把橄欖放進這個腌料里, 讓它蓋住它們。有些人在腌料中加入茴香籽、香菜、歐芹籽和蒔蘿，制成了一種非常出色的橄欖果醬，但這對許多人來說是陌生的。

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（來自拉丁語?'酸和蜂蜜'，來自古希臘語??ξ????'酸'和μ?λι??'蜂蜜'）是蜂蜜和醋的混合物，用作藥物。）（相同）。 用長的帶莖的，當然質量最好，表皮黑色且沒有瘀傷，用冷水清洗并在柳條墊上晾干； 然后把它們放在一個碗里，把橄欖油倒在上面，撒上細鹽，一品脫到九品脫橄欖；用手輕輕移動它們，但不要讓它們擦傷； 然后把它們放在一個罐子里，倒入oxymeli，讓它覆蓋它們，在上面放上茴香葉，然后儲存。

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）。 采摘白橄欖，他們將它們浸泡在海水中 6 天。 然后他們把它們倒入一個罐子里，倒入新鮮的葡萄汁，但它們沒有完全裝滿，否則葡萄汁在發(fā)酵過程中會溢出； 發(fā)酵后，他們將其密封。 其他人在葡萄汁之前放了一把鹽，然后放橄欖，發(fā)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.

? ? ? ? ? 壓傷橄欖（Didymus）。 湖橄欖在變色之前相對無瑕疵。 將它們在木質表面上擦傷，然后放入熱水中。 然后把它們放在一個籃子里，把它們壓下來，加鹽而不是細磨。 第二天用它們裝滿一個罐子，加一把鹽，蓋上茴香葉。 其他的，在擦傷后，去除石頭，撒上鹽，孜然和茴香葉，然后加入優(yōu)質的葡萄汁并密封。

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)。 對于 kolymbades 來說，當橄欖成熟并即將變黑時，它們的莖會帶上大橄欖，然后小心地挪開 [嘿，不要因為被裝在太大的罐子里而互相擦傷。

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.

? ? ? ? ? 每次用冷水清洗幾只，然后將它們放在柳條筐中陰涼處晾干一天，小心地轉動它們，使它們均勻干燥。 然后在 [罐子的] 底部放一把碎鹽和 4 粒第二鹽水 [?] 和 3 杯醋，加入 20 顆橄欖，當罐子裝滿時，攪拌。 液體應達到頂部； 加入茴香葉并密封。 我們說先放鹽水，這樣橄欖在加入時就不會被擦傷。 其他人，用莖采摘[橄欖]，放入盛有海水的罐子中，放置5或6天，將它們制成餅狀，然后將它們放入鹽水罐中并密封。 這一切都在冬天開始之前完成。

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.

? ? ? ? ? 小麥制成的面包是所有食物中最好、最有營養(yǎng)的。尤其是白面包，用適量的酵母和鹽，把面團揉在干和生之間，再加一點八角、茴香籽和乳香，確實很好。 體質較熱的人應該在面團中加入芝麻。 如果想讓面包更濕潤，可以加入一些杏仁油。

Tragos, traganos, modern trakhanas

玻利維亞的甘蔗酒精飲料、traganos、現(xiàn)代的trakhanas（基于谷物和酸奶或發(fā)酵牛奶的發(fā)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。 '亞歷山大'小麥'要在烈日下浸泡、碾碎和曬干； 然后重復該過程，直到膜和纖維部分分離。 優(yōu)質的本地二粒小麥可以以相同的方式干燥和儲存為 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.

? ? ? ? ? ?在現(xiàn)代的 trakhanas 制備中，牛奶或酸奶在干燥時與谷物（破碎的谷物或面粉）混合。 該產品被制成小塊，一旦完全干燥，可以裝袋并儲存數月。 食用時，用水或肉湯煮成酸湯。

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).

? ? ? ? ? 你的甜酒應該是香料酒，包括胡椒、肉桂、甘松和丁香。（Conditum、piperatum或konditon?(κ?νδιτον) 是古羅馬和拜占庭美食中的香料酒家族。拉丁名稱大致翻譯為“五香”?。在De re coquinaria中可以找到conditum?viatorium（旅行者的五香酒）和conditum paradoxum（悖論五香酒）的食譜。這種矛盾的配料包括葡萄酒、蜂蜜、胡椒、乳香、月桂、藏紅花、棗子和浸泡在葡萄酒中的棗子。）

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。手干凈的時候，摘下玫瑰花瓣，加入你選擇的陳年葡萄酒中，不要過量，要適量。每天用鋒銳的蘆葦攪拌它們，直到它們掉到罐子底部。密封三十天。然后過濾酒，在每五品脫葡萄酒中加入一品脫蜂蜜，小心攪拌。發(fā)酵成熟三十天；然后即可飲用。

? ? ? ? ? ?另一種制作玫瑰酒的方法，采用保存的方式。采摘玫瑰花瓣，加入7品脫蜂蜜，放置一年。混合一品脫玫瑰濃縮液和五品脫新蜂蜜，攪拌均勻，加入 10 品脫優(yōu)質葡萄酒。

? ? ? ? ? 玫瑰蜜餞酒。最好的蜂蜜30品脫，玫瑰花瓣10品脫，泉水60品脫。將水加熱至沸騰，將鍋從火上移開，加入玫瑰。蓋上鍋蓋煮熟。將蜂蜜分開加熱并撇去。將玫瑰花瓣濾掉，然后將蜂蜜加入玫瑰水中。

? ? ? ? ? ?另一種玫瑰酒。一級品酒21品脫，蜂蜜8品脫，玫瑰花瓣3品脫。將玫瑰在酒中浸泡 15 天。過濾酒。煮沸并撇去蜂蜜，然后將其與玫瑰酒混合。仔細密封并儲存。

? ? ? ? ? 另一種非常好的玫瑰酒。蜂蜜 7 品脫，葡萄酒 21 品脫，玫瑰花瓣 2 品脫。將玫瑰花瓣徹底壓碎，然后在酒中浸泡 15 天。濾掉玫瑰花瓣。煮蜂蜜?；旌蟽煞N液體，小心密封并儲存。

? ? ? ? ? 紫羅蘭酒。蜂蜜 7 品脫，酒 21 品脫，240 束紫羅蘭。將花朵分開，將它們浸泡在酒中 30 天，然后濾掉它們。將蜂蜜煮沸，將兩種液體混合，小心密封并儲存。

? ? ? ? ? 洋甘菊酒。 Ascalon 酒 21 品脫，蜂蜜 7 品脫，野生洋甘菊種子 7 盎司。將種子在酒中浸泡 30 天。拉緊。煮沸并撇去蜂蜜，混合液體，密封并儲存。

? ? ? ? ? 膀胱結石的優(yōu)秀 konditon。蜂蜜一品脫，葡萄酒 5 品脫，胡椒一盎司，地榆虎耳草 4 品脫，甘蔗汁4 品脫，生姜，尖椒，榛子，決明子，石香菜，歐芹。黃旗、龍膽、胡蘿卜籽，各4個品脫。將干燥的原料與脫脂蜂蜜和葡萄酒混合，放在罐子里 10 天成熟。

? ? ? ? ? 康迪頓。蜂蜜 10 品脫，上等酒 30 品脫，胡椒 1 盎司。將胡椒粉磨碎，加入酒中。脫脂，與葡萄酒混合，密封并儲存。

? ? ? ? ? 茴香酒。蜂蜜至品脫，上等白葡萄酒 30 品脫，茴香 5 盎司；去姜草16品脫、藏紅花12品脫；乳香16個品脫。研磨香料，與酒混合。撇去蜂蜜，與其余的混合。密封和儲存。

? ? ? ? ? 斯托拉克斯酒。蜂蜜 20 品脫，storax 1品脫，葡萄酒 6 品脫。撇去蜂蜜，研磨 storax 并將兩者混合。當蜂蜜還在研缽中時，將酒加入蜂蜜中，然后拿在手中使用。

? ? ? ? ? 艾草酒。在 50 品脫葡萄酒中加入 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。將新鮮的草本艾草浸泡在少許葡萄酒中，過濾，并根據您的口味判斷將多少液體添加到其他成分中。

完結！

上一章

第一章