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

Jadwiga Zajaczkowa / Jenne Heise jenne at fiedlerfamily.net
Sun Apr 22 17:57:17 PDT 2007


> We have some evidence for fresh juices in cooking -
> lemon in the Liber de Coquina, apple in IIRC the
> K?nigsberg MS, and I dimly remember others. Richard
> Fletcher also mentions taxes paid by Christian wine
> growers to Muslim authorities in the for of
> unfermented must, though the purpose is nmot
> explained. However, unless we find good evidence for
> non-citrus juices being drunk, I am unconvinced for
> the simple reason that making fresh juice is a lot of
> *work*, compared to cooking out the juice, grinding up
> the fruit to a pulp, or just eating it. If you were
> going to do it anyway, I could see people drinking
> must from the cider, perry or wine presses, but with
> the freshness needed I can't envision anyone pressing
> fruit fresh so someone can have a litre or two of
> drinkable juice. Except as an idiosyncrasy, of course,
> if you had the money, why not? 

Giano, would you have any way of following up on the allegations in 
Dembinska & Weaver's Food and Drink in Medieval Poland that the Teutonic 
knights boiled down and stored berry juices in their stronghold?

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey



More information about the Sca-cooks mailing list