Acetum e capsicis
Acetum e capsicis, id est acetum fructibus maturis capsorum accommodatum, saeculo XVIII exeunte in Francia et Anglia inventum, usque hodie sicut conditura et condimentum adhibetur. Usus capsicorum ad acetum corroborandum primum ab abbate Rozier anno 1789 describitur.[1] In Anglia, loco capsicum vel chili vinegar, cayenne vinegar nonnunquam refertur ("acetum cayennae", i.e. acetum e pulvere cayennensi temperatum).[2] Praecepta huius confectionis a scriptoribus Anglis saeculo XIX dantur.[3]
Acetum e capsicis ad fercula temperanda adhibetur. Inter condimenta Byron sic enumerat:
- And therefore humbly I would recommend
- "The curious in fish-sauce," before they cross
- The sea, to bid their cook, or wife, or friend,
- Walk or ride to the Strand, and buy in gross
- (Or if set out beforehand, these may send
- By any means least liable to loss)
- Ketchup, Soy, Chili-vinegar, and Harvey,
- Or by the Lord! a Lent will well nigh starve ye
("Reverenter igitur vos urgeo, qui liquamina appetitis, ne ultra mare transeatis nisi aut coquum aut mulierem aut amicum mandaveritis ad vicum Riparium pedeve equove properare ibique copiose emere—at, iam si transissetis, vobis modo quoquo securissimo transmittere—kecap soiamque acetumque capsicorum salsamque Harvey; nam sine his per ista ieiunia medius fidius inanitate moriemini!").[4]
Notae recensere
- ↑ Les marchands de vinaigre ont grand soin d’ajouter une certaine quantité de poivrons murs et secs dans leurs barriques de vinaigre, dont ils augmentent singulièrement la "force": Rozier (1789)
- ↑ Tomata sauce for hot or cold meats ... mix this with capsicum vinegar ... some white-wine vinegar and cayenne may be used instead of capsicum-vinegar: Rundell (1810)
- ↑ Acton (1845); Beeton (1861); Nabob's Cookery Book (1900)
- ↑ Byron (1818)
Bibliographia recensere
- 1789 : Abbé Rozier, Cours d'agriculture (12 voll. Lutetiae, 1781-1805) vol. 8 pp. 170-171
- 1810 : Maria Rundell, A new system of domestic cookery (Nova ed. Londinii: John Murray) p. 116
- 1818 : Dominus de Byron, Beppo(en) viii textus
- 1845 : Eliza Acton, Modern cookery in all its branches (Londinii: Longmans, 1845) p. 166
- 1861 : Isabella Beeton, Beeton's Book of Household Management (Londinii, 1861) p. 188
- 1900 : P. O. P., The Nabob's Cookery Book: a manual of East and West Indian recipes (Londinii: Warne, 1900) no. 36 (praeceptum "Cayenne vinegar")