Mulsum (drink)
Mulsum was a Roman wine preparation made with honey .
Mulsum was considered by the ancient Romans to be appetizing, digestive, nutritious and life-extending. The latter by soaking the toothless bread in the Mulsum. Drunk warm, it should also have been a remedy for diarrhea. According to Pliny , Romilius Pollio, who is over a hundred years old, replied to the question of how he reached his old age: "Inside with Mulsum, outside with oil."
Mulsum was often served before a meal or with a starter (see food culture in the Roman Empire ). The starter course was therefore also called promulsis .
According to ancient sources, there were two or three ways to prepare mulsum: according to Pliny, by mixing tart wine with boiled honey, according to Columella , by mixing grape juice with honey, sealing it in a vessel and allowing it to ferment. Martial mentions the production by adding Attic honey to the Falerner wine, which was popular at the time . In the variant described by Palladius , the already fermenting grape must is sweetened with honey and fermented for a while. Vinidarius mixes wine and honey with spiced wine. Dioscorides uses salt as a seasoning ingredient and Apicius adds crushed pepper in his cookbook De re coquinaria .
Web links
Remarks
- ^ A b Pliny, Naturalis historia 22, 113.
- ↑ Columella, De re rustica 12, 41.
- ↑ Martial, Epigramme , Book 13, Xenien 108
- ^ Palladius, opus agriculturae 11, 17.
- ↑ Vinidarius, Apici Excerpta , Lib. I. Epimeles, 2.
- ^ Dioscorides, de materia medica , Book 5, 14.
- ↑ Apicius, De re coquinaria , Book 1, Epimeles