83. To make a good comforting verjuice
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "83. To make a good comforting verjuice". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

83. To make a good comforting verjuice. When you grind the unripe grapes to extract the juice, grind them with a sprig or some leaves of basil. And it is very good for comforting the heart. And it is of good flavor.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

BARBEL is roasted with verjuice, the small ones in winter in soup or fried with yellow pepper.

Item, in winter, in sharp or yellow pepper, for they are the same. [Le Menagier de Paris]

Roast Mutton in a little salt or with verjuice and vinegar. The shoulder is first spitted and turned before the fire until the grease has melted away, then larded with parsley: and not too soon for two reasons, one being because it is easier for the larding, the other because if you lard it too soon, the parsley will burn before the shoulder is done. [Le Menagier de Paris]

204 How to make verjuice from early grapes. First take the unripe grapes and pound them and strain them. And in one quart of juice put a handful of salt and put it into a small vat and stir it around everyday, then it becomes a good verjuice. [Das Kuchbuch der Sabina Welserin]

Sorrel to make verjuice for the chickens, sage and parsley for the cold soup, two hundred pommes de blandureau. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

verjuice
grapes
basil


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:83>. Accessed on October 23, 2019, 4:16 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:360>. Accessed on October 23, 2019, 4:16 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:204>. Accessed on October 23, 2019, 4:16 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact