[Sca-cooks] unstrained grape juice

[Mark.S Harris]

> >On the food content issue, let's see....oh, I've got it!  A while back I
> >asked whether anyone thought the unstrained sour grape juice they have
> >bottled in the Middle Eastern market would probably be verjuice.  I don't
> >recall an answer.  I suppose I shall just have to buy a bottle and see for
> >myself.
> >
> >Olwen

The web site that was mentioned here recently in conjection with
the Sekanjabin syrup does have this grape juice in case you didn't
have a local Middle Eastern market in mind.

> Even if no one answered you, i seem to recall, back in the mists of
> time, perhaps before my computer crashed in the fall of 1999, this
> product was discussed as being the same, or nearly the same, as
> verjus and useful for that purpose in Medieval recipes.
>
> Anahita

In period verjus appears to have been made from a variety of
materials. I imagine the taste varied somewhat also. For a lot
of info on verjuice gathered over the years from this list, check
this file in the FOOD section of the Florileguim:
verjuice-msg      (62K)  3/30/01    Medieval verjuice. Modern
substitutions.
http://www.florilegium.org/files/FOOD/verjuice-msg.html

If you are going to buying it from a remote location anyway, some
of the verjuice from some of the wineries might be a better choice
than this grape juice for verjuice.

When I asked at a local winery about verjuice, they said they
didn't see any market, so they hadn't considered offering any.

Stefan li Rous
stefan at texas.net