Verjuice england, 14th century
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ONE METHOD | ||
| Cider | ||
| A little rose hip juice | ||
| *********************** | ||
| ANOTHER METHOD | ||
| Crab apples | ||
| Unripe grapes | ||
| *********************** | ||
Directions
Apparently there were many ways to make verjuice, one of the two most used bases for medieval English cooking (the other was Almond Milk). de la Falaise doesn't provide an exact recipe.
In the second way described above, de la Falaise crushed some crabapples and unripe grapes in a mortar, then put the pulp with a little cider into a jar. She put the jar on a windowsill and let it ferment for a couple of days, then strained the contents, and stored the juice in the refrigerator.
From _Seven Centuries of English Cooking_ Maxime de la Falaise. Grove Press, 1992. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 04-24-95
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