[Sca-cooks] Was vinegar or verjuice most used in sauces?

[JIMCHEVAL at aol.com]

For what it's worth, these ingredients for verjuice from a fourteenth  
century Vatican record include salt, which I would think would have had some  
preservative  effect:

http://gallica.bnf.fr/ark:/12148/bpt6k116413s/f40.image.r=verjus.langEN

Jim  Chevallier
www.chezjim.com


Belgian (Walloon/Liègeois) food in the  fourteenth century
http://leslefts.blogspot.com/2014/02/a-fourteenth-century-dietetic-belgian.h
tml
 
 


In a message dated 2/23/2014 2:43:06 P.M. Pacific Standard Time,  
david at vastrepast.com writes:
You might be right about the unfermetability  (new word alert) because of 
the low sugar content but I might just try it out  this season. 
The verjuice I made from homemade grapes several years back was  not shelf 
stable because of the biological matter that remained. Better  straining and 
some boiling might have helped this. I will try several different  methods 
this year. 
The modern verjuice seems to vary in sweetness and also  in shelf 
stability. 
Some I have used seem to do fine in the camping box for  several weeks at a 
time but others mold and or oxidize into yuck pretty quickly.  
Eduardo