[Sca-cooks] Verjuice recipe from 1675

[david friedman]

Jules/Catalina wrote:

>In my research, I found a recipe to make Verjuice.
>
>139.  To make Verjuice.
>
>      Gather your Crabs as foon as the Ker- nels turn black, and lay
>them a while in a heap to Sweat, then pick them from the Stalks,
>blacks,  and rottenefs, then crufh and beat them all to pieces in a 
>Tub, then make a bag  of  courfe  Hair-cloath  as  big as your 
>Prefs,  and fill it with the crufht Crabs,  then put it into  the 
>Prefs and  Prefs it as long as any moifture will drop out, having a 
>clean Veffel  underneath to re- ceive the Liquor ; then Tun it up in 
>fweet
>Hogfheads,  and to every Hogfhead put half a dozen handfuls of 
>Damask  Rofe Leaves, then bring it up, and fpend it as you have 
>Occafion.
>
>
>I found this in a book that I will be publishing.
>If you use it for en event in a booklet, please
>give me credit for finding it and sharing it!
>
>it is from:
>
>THE Accomplifh'd LADY's Delight
>in Preferving, Phyfick, Beautifying,
>and Cookery.
>1675

I remember Cariadoc mentioning a crabapple verjuice recipe from May's 
_The Accomplished Cook_ (spelling?) from about the same period. 
Presumably crabapples were a lot easier to get in England than grapes.

Elizabeth/Betty Cook