[Sca-cooks] Query about verjus...urgent!!
Johnna Holloway
johnnae at mac.com
Mon Dec 6 09:18:41 PST 2010
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
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