carenum

• carene (obsolete)

From Latin carēnum or caroenum, from Ancient Greek κάροινον (károinon), q.v.

carenum (uncountable)

1. (historical cooking) A reduction of must or sweet wine produced by boiling it in large kettles until it was reduced by half or two-thirds in volume.

• defrutum
• sapa

• caroenum

From Ancient Greek κάροινον (károinon).

carēnum n (genitive carēnī); second declension

1. A reduction of must in Ancient Roman cuisine, made by boiling down grape juice or must in large kettles until reduced to two thirds of the original volume.

Second-declension noun (neuter).

• → English: carenum, carene (learned)
• → Italian: careno
• → Old English: ċiern, ċæren, ċeren, ċyren, ċaerin — early, coerin — early

• “carenum”, in Charlton T. Lewis and Charles Short (1879) A Latin Dictionary, Oxford: Clarendon Press
• "carenum", in Charles du Fresne du Cange’s Glossarium Mediæ et Infimæ Latinitatis (augmented edition with additions by D. P. Carpenterius, Adelungius and others, edited by Léopold Favre, 1883–1887)