[Sca-cooks] Use of fresh juices in period?

James Prescott prescotj at telusplanet.net
Sun Apr 22 09:32:36 PDT 2007


Verjuice is unfermented.

"Ouverture de Cuisine" (1604) uses orange juice in four recipes, and
sorrel juice in one recipe.  In all five cases the juices are used as
topping sauces, with pepper or melted butter.

Thorvald



At 04:00 -0500 2007-04-22, Stefan li Rous wrote:
>  Kiri mentioned:
>  <<< However, when I
>  judged a cooking competition this past weekend at Coronation, I was
>  somewhat
>  bemused by an entrant who substituted white wine for the grape juice the
>  recipe called for (and yes, even the unredacted translation said "grape
>  juice.")  Her reasoning was that she didn't have any grape juice in the
>  house and didn't want to make a trip to the store!!! >>>
>
>  Do you remember what the recipe was and where it originally came from?
>
>  It has been my contention that yes, fresh fruit juices were drunk in
>  the Middle Ages, but because they won't stay fresh without
>  refrigeration for very long, that they were fermented or drunk very
>  quickly. However, I've not got much evidence to back this viewpoint up.
>
>  So this recipe would be of interest to me, IF the translation is
>  correct. The recipe might have actually specified a fermented grape
>  juice and the translation is wrong or the fermentation might have
>  been assumed.



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