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

[CHARLES POTTER]

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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