SC - verjuice

[The Cheshire Cat]

Bogdan wrote:

>I have this calendar called "forgotten english" by Jeffrey Kacirck, and it
>has an entry on verjuice that I found interesting.  Unfortunately, the
>calendar doesn't come with documentation but...
>
>"Tart medieval conconction made from an add assortment of ingredients.
>The name derives from French Vert Jus, "green juice."  Used in cooking or
>as medicine in the fourteenth to eighteenth centuries, it was said to
>contain such acidic fruit juices as sour apple, grape and carb apple,
>often fermented.  Other sources say that crab juice and pork broth could
>be included.  Whatever its composition, when muxed with wine, lye and
>fuller's earth, verjuice was also a component of a cleaning solution for
>furs and woolens."
>
>comments?  Especially on the crab juice and the cleaning solution?


I'll remember not to mix those ingredients in my recipes......(shudder)
But I'll stash that recipe and see if it works on my woolen garb.

- -Sianan

******************************************************************************
Marina Denton
sianan at geocities.com

		Confidence is going after Moby Dick in a rowboat,
		and taking the tartare sauce with you.

		- Zig Zigler
******************************************************************************
 


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