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Carenum sapa triplicatum dulcor aliquando rob sine adiuncto pro eodem accipitur, ysidorus carenum dicitur eo quod fervendo parte careat tertia, tertia enim parte musti amissa quod remanserit carenum est et cetera, cui contraria sapa est quod fervendo ad tertiam redactum descenderit et cetera.


sapa AC ef | sappa B jp

tertia (ter- p) tertia (ter- p) ABC p | tercia tercia f | tercia 3a j |tertiam 3a ms. e

musti | musci j

amissa ABC | ãmissa f | admissa jp | amixsa? ms. e

remanserit j | remãserit (r’- C; r̅- A; remãser- p) BC fp | r’mãserit ms. e

{est} et cetera om. B efjp

cui B efjp | sui AC

{contraria} sapa AC e | sappa B fjp

ad tertiaʒ (tertiam e; tertiã A; tertiã C p) AC ejp | ad terciam f | ad tertiũ B

redactum (-tuʒ f; -tũ AC ep) ABC fp | reductũ j

|descenderit | descenderis ms. e

{descenderit} et cetera om. f


Carenum is also called sapa triplicatum dulcor and sometimes also rob without any further specification, which is then taken to mean carenum. Isidorus thinks carenum is so called because it lacks (Latin: careat} a third part of its volume through boiling down; so if this one part is lost the remaining two parts are called carenum, et cetera. The reverse of it is sapa where the volume is further reduced to one third only, etc.


After initially mentioning synonyms of carenum and similar beverages, Simon then proceeds to quote near-verbatim from Isidorus' Etymologiae, book XX, chapter iii, De potu {"On beverages"}.

Latin caroenum or carenum is glossed by Lewis & Short (1879) "a sweet wine boiled down one third". The word is loaned from Greek κάροινον /károinon/ "sweet wine boiled down" (LSJ), a word of uncertain etymology.

For the use of carenum in the ancient cuisine cf. [[1]]

WilfGunther 21:19, 5 March 2015 (UTC)

See also: Sappa, Dulcor, Decoctum, Defructum, Rob (1), Triplicatum, Tile, Almeibutegi

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