13.12.25: Latin vocabulary: dining and cooking [7]; liquids and drinking vessels (1)

[1]

[i]

aquam calefaciō, -ere, -fēcī, -factus [3-iō]: heat up water

aquam fervēfaciō, -ere, -fēcī, -factus [3-iō]: boil water

ferveō, -ēre, ferbuī / fervī, fervitum (supine) [2]: be boiling hot

aqua fervēns: boiling water

in calidam ferventem merge (Apicius): immerse (it) in hot boiling (water)

mergō, -ere, mersī, mersus [3]: dip in; immerse

(1) bullō, -āre, -āvī, -ātus [1], and (2) bulliō, -īre, -iī / -īvī, bullītus: be boiling

ōlla bulliēns (Apicius): a pot of boiling water

mergō, -ere, mersī, mersus [3]: dip in; immerse

[ii]

ēlixō, -āre, -āvī, -ātus [1] (Late Latin): boil thoroughly

ēlixus, -a, -um: thoroughly boiled; used frequently in Apicius to refer to boiled meat

Carnem ēlixam sale subassātam perfundis (Apicius): You baste the boiled meat, lightly roasted with salt.

[iii]

dēcoquō, -ere, -coxī, -coctus [3]: boil away / down

aquam pluviālem ad tertiās dēcoquēs (Apicius): you will boil the rainwater down to one third

liquefaciō, -ere, -fēcī, -factus [3-iō]: melt

 

[2]

gūtus (or: guttus) [2/m]: narrow-necked jug or flask to pour small drops of liquids e.g. oil

lagēna. -ae (or: lagoena) [1/f]: bottle

urceus, -ī [2/m]: any sort of jug with one handle