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To make Verjuyce.

To make Verjuyce. is a traditional Stuart recipe for a classic method of making verjuice (literally green juice) from crab apples that was typically used instead of vinegar in a whole range of dishes. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Verjuyce.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

2 bottles

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesBritish Recipes



Original Recipe



To make Verjuyce. (from Robert May's Accomplisht Cook 1660)

To make Verjuyce.

        Make crabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head.


Modern Redaction


Method:

The original recipe calls for 'crabs as soon as the kernels turn black' (ie as soon as they are ripe and the pips are black). Pick over the crab apples and discard any that are bruised or blemished.

Place the apples in a basket lined with newspaper and set aside in a warm place until they begin to set. At this point, take the crab apples, wash them, chop them coarsely then place in a juicer and extract the juice. Pour the juice into bottles, process in a boiling water bath for 20 minutes then set aside until needed.

This verjuice can be used instead of vinegar in any recipe and makes an excellent base for a vinaigrette.

Find more Accomplisht Cook Recipes Here and more Traditional Stuart Recipes Here.