[Sca-cooks] Verjuice

[Radei Drchevich]

Could you please define "when the kernels turn black"?

I have a tree full of crabapples and really want to try this this year.

joy

radei

  ----- Original Message -----
  From: "Denise Wolff"
  To: sca-cooks at ansteorra.org
  Subject: RE: [Sca-cooks] Verjuice
  Date: Mon, 19 Sep 2005 12:39:52 -0400


  > From: wildecelery at aol.com
  > Subject: [Sca-cooks] Verjuice


  > Mistress Andrea,
  > Can you share the directions for making verjuice from crabapples?
  > -Ardenia

  Sure! Andrea

  Gather the crab apples and trim all the blackend areas.Then the
  apples are crushed (I used a food processor) and Press
  (Cheesecloth) for their juice. Place in clean container with
  cheesecloth over mouth of vessel. Allow to sit at room temperature
  (I used the weekend). Then transfer to clean bottles and cap (as if
  you were bottling wine or mead). Keep in fridge to maintain .


  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.

  The Accomplifh'd Lady's Delight in Preferving, Phyfick,
  Beautifying, and Cookery. 1675




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