[Sca-cooks] Query about verjus...urgent!!

[Johnna Holloway]

It's also in the 1616 Maison rustique, or The countrey farme¨ which  
was Englished of course by  Geruase Markham.

There is a kind of wild Apple, called a Choake-apple, because they are  
verie harsh in eating, and these will serue well for hogges to eat.
  Of these apples likewise you may make verjuice if you presse them in  
a Cyder-presse, or if you squeese them vnder a verjuice milstone.

----
and here:

Verjuce which is made of soure or vnripe grapes, or of crabs, or other  
vnripe soure apples, is like to vinegar in operation, sauing that it  
is of a more cooling nature, & ther|fore more agreeable for hot and  
cholericke bodies. It refresheth an hot stomack and liuer, represseth  
cholericke fumes, and raiseth vp the appetite, deiected through much  
heat, labour, or exercise: wherefore it is very profitable for hot and  
cholericke bodies to be vsed in way of sauce, and for hot and  
cholericke diseases, in way of medicine; but it is hurtfull to the  
aged, and to all cold and phlegmaticke bodies. Eisell, or the vinegar  
which is made of Cyder, is also a good sauce: it is of a very  
penetrating nature, and is like to Verjuce in operation; but it is not  
so astringent, nor altogether so cold.

from Via recta ad vitam longam by Venner, Tobias, 1520.

Johnnae

On Dec 6, 2010, at 11:57 AM, Phil Troy / G. Tacitus Adamantius wrote:

> Verjuice very definitely can be made from crabapples (see Markham's  
> recipe), and I remember reading some reference to green wheat, but  
> don't remember where. Of course, this could be one of those things  
> where a scribal, textual, or translator's error is made and repeated  
> over the centuries...
>
> Adamantius