[Sca-cooks] verjuice

[Stefan li Rous]

Radei replied to me with:
> may I ask what the method is for turning the drabapples into verjuice?

Of course. But that doesn't mean I have the answer. :-)

I don't think anyone has pointed to a period description for making 
verjuice, yet. We've even had some discussions recently about whether 
verjuice was mainly derived from grapes pruned from the vines or 
whether they grew grapes specifically for making verjuice. I would 
check this file in the FOOD section of the Florilegium:
verjuice-msg     (101K) 12/15/04    Medieval verjuice. Modern 
substitutions.

> I have a large crabapple tree in my yard and have always just let the
> apples go.  would be nice to use them for something.  I can only eat so
> much jelly<g>.

That is an interesting question. Does anyone know what else crabapples 
might have been made into or used for in period? Crabapples are little 
red, hard fruit a bit bigger than a golf ball, right? I keep think of 
what we called "horse apples" when I was a kid. About softball size, 
bright green and covered in a grainy, bumpy hard surface. But as far as 
I know, those aren't edible.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****