[Sca-cooks] Strawberye

[Daniel Myers]

On Friday, June 6, 2003, at 01:56 PM, <jenne at fiedlerfamily.net> wrote:

>>
>> My take on the recipe is that it's supposed to be a sort of strawberry
>> pudding.  The strawberries I've seen in period paintings were
>> substantially smaller than modern ones.  I'm not sure whether
>> straining
>> them means you're separating out the wine to discard, or using the
>> cloth to remove the seeds from cooked strawberries.  I've seen a
>> number
>> of contemporary recipes that have you cook fruit in wine and then
>> press
>> it through a strainer (e.g. gooseberry tart).  I don't recall seeing
>> any that have you just rinse the fruit in wine.
>
> Hm... Could I use   white grape juice instead of wine?

I suppose so, but that would have a much higher sugar content - and red
wine has tannins in it that white grape juice doesn't.  You could use
watered  (red?) grape juice with a splash of verjuice (or even lemon
juice) to add some acidity and tartness.  Anyone know of a good
substitute for wine?  I normally cook with regular wine so I have no
idea if the NA stuff would taste even close to right.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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