[Sca-cooks] sour grape juice vs. verjus?
David Walddon
david at vastrepast.com
Fri Apr 1 20:50:51 PDT 2011
Hmm I don't have De Honesta at hand (I am out of the country) but I think there might be instructions on making wine based verjuice in the first five chapters. Also Thorvald would know for sure but I think there is also a recipe in the early French Corpus.
Eduardo
________________________________________________________
Food is life. May the plenty that graces your table truly be a VAST REPAST.
David Walddon
david at vastrepast.com
www.vastrepast.net
On Apr 1, 2011, at 2:24 PM, David Friedman wrote:
> The only recipe I know of for making verjuice, from a 17th century English cookbook, I think May, uses crabs.
>
> Meaning crab apples.
>
>> That is what I use and is completely period. I cook Renaissance Italian and that is the verjuice they use in the Banchetti (1549). A sour apple juice (and other kinds of sour fruit or berries) would be used more often in Northern Europe, but both
>> are period.
>>
>> Master B
>>
>>
>>> Date: Fri, 1 Apr 2011 18:16:10 +1300
>>> From: dama.antonia at gmail.com
>>> To: sca-cooks at lists.ansteorra.org
>>> Subject: Re: [Sca-cooks] sour grape juice vs. verjus?
>>>
>>> On 1/04/2011 3:11 PM, Jim and Andi Houston wrote:
>>> > Does anyone know if there is a significant taste difference between French
>>> > or American verjus/verjuice and the "sour grape juice" sold by Sadaf and
>>> > other Persian and Turkish brands? The Sadaf sour grape juice is 1/5th the
>>> > price of the verjuice. I'm doing a feast next month and need to order quite
>>> > a bit of it.
>>>
>>> I don't know about the brands you've seen, but I've bought Persian sour
>>> grape juice that was labelled 'verjuice' and certainly seemed to be
>>> verjuice.
>>>
>>> --
>>> Antonia di Benedetto Calvo
>>> ----------------------------------------------
>>> Dulce et decorum est pro patria pavlovam coxi.
>>>
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>
> --
> David Friedman
> www.daviddfriedman.com
> daviddfriedman.blogspot.com/
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