Cerbetta

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Gastronomia Paniabica: વરીયાળી નું શરબત varīyālī nuṃ śarbat, i.e. cerbetta e foeniculo

Cerbetta[1] (Persice et Turcice شربت šarbat) est potio imbecilla aut leviter inebrians quae e suco fructuum aquaque frigida vel glacie necnon saccharo confecta, aromatibus interdum additis.

Notae[recensere | fontem recensere]

  1. "Cerbetta": #Mundius (1685)

Bibliographia[recensere | fontem recensere]

Ars coquinaria Indica: इमली आलू बुखारे का शरबत املی آلو بخارے کا شربت imalī ālū Bukhāre kā śarbat, i.e. cerbetta e prunis tamarindisque, fructibus crudis appositis
Fontes antiquiores
  • 1685 : Henricus Mundius, Bioxphetologia, seu Commentarii de aere vitali, esculentis ac potulentis (pp. 347-348 apud Google Books)
Eruditio
  • "Sherbet" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 719-720
  • Laura Mason, "Sugar-plums and Sherbet: the prehistory of sweets. Totenais: Prospect Books, 2004
  • Robin Weir, Jeri Quinzio, "Sherbet" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) pp. 608-610
Praecepta
  • 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 586 ("Soudan: Sharbot")