[Sca-cooks] sour grape juice vs. verjus?

[David Friedman]

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/