[Sca-cooks] verjuice

[Sue Clemenger]

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.
>