encytus

• enchytus

Borrowed from Ancient Greek ἔγχυτος (énkhutos), from ἐγχέω (enkhéō, “to pour in”).

• (Classical Latin) IPA^(key): [ˈɛŋ.ky.tʊs]
• (modern Italianate Ecclesiastical) IPA^(key): [ˈɛn̠ʲ.t͡ʃi.t̪us]

encytus m (genitive encytī); second declension

1. kind of fried sweet pastry
   • 234 BCE – 149 BCE, Cato the Elder, De Agri Cultura 80:

     Encytum ad eundem modum facito uti globos, nisi calicem pertusum cavum habeat. Ita in unguen caldum fundito. †Honestum† quasi spiram facito idque duabus rudibus vorsato praestatoque. Item unguito coloratoque caldum ne nimium. Id cum melle aut cum mulso adponito.

     Make the enchytus the same way as the globus, except that the vessel has a hole. Therefore pour it in hot oil. Shape it as the spira, and whirl and hold with two rods. Also oil and glaze it while not too hot. Serve with honey or with mulsum.

Second-declension noun.

• encytus in Gaffiot, Félix (1934) Dictionnaire illustré latin-français, Hachette.
• “encytus”, in Charlton T. Lewis and Charles Short (1879) A Latin Dictionary, Oxford: Clarendon Press

• Dalby, Andrew (2003) Food in the Ancient World from A to Z, London, New York: Routledge, →ISBN, page 70