[Sca-cooks] verjuice
Sue Clemenger
mooncat at in-tch.com
Wed Jun 15 06:40:29 PDT 2005
There's a recipe in Fettiplace that I always wanted to try, that makes a
fruit paste out of unripe apples that you pick by a certain day.
Apparently, the paste is bright green, although it will sun fade. I
thought it would be neat to do a display of different kinds of this sort
of late-period sweets, along with white and black quince pastes, etc.
--maire
Stefan li Rous wrote:
> Eibhlin commented:
>
>> And back to cooking, I'm going to try and turn some of
>> these culls into apple verjus. We'll see how much
>> I'll be able to get out of the little buggers, and how
>> willing I'll be to do it again next year!
>
>
> Interesting. Please keep us informed on how your experiment goes. The
> only two fruits though that I remember being used for period verjuice
> were unripe grapes and crabapples. However, I can't see folks in the
> Middle Ages letting these culls go to waste. Other than feeding them to
> the pigs, I'm not sure how else the unripe apples would have been used.
>
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