Pulsum

The drink was especially popular, as it was considered good for health, for digestion. The ratio of wine (overripe vines) and molten honey was 1: 4 or even 1:10. The wine was mixed to taste with spices and stored for several weeks in ceramic fermentation vessels. Next, a vessel with the obtained liquid was suspended over a fireplace for evaporating alcohol, that is, the drink was non-alcoholic. Others simply brewed wine with honey in the indicated ratio. Since the drink was very sweet, it was diluted in half with water.

The drink was consumed as an aperitif or served with appetizers (the appetizers were therefore called promulsis ). When Emperor Octavian Augustus asked a certain Romil Pollion, who was 100 years old, what he owed his good health to, Pollio answered: “inside is pulsum, outside is olive oil” ^[2] .

• Ancient Rome cuisine

• Martial, Epigramme, 13. Buch, Xenien 108
• Palladius, opus agriculturalurae 11, 17.
• Vinidarius, Apici Excerpta, Lib. I. Epimeles, 2.
• Dioscorides, de materia medica, Buch 5, 14.
• Apicius, De re coquinaria, Buch 1, Epimeles

• Mulsum recipe (German)