August 1st, 2013

Warrior Weasel

Verjus recipes

I haven't posted for a while, and I'm missing it!  To quote freewaydiva "Damn you pinterest!"  And I have to learn to moderate FB somehow.  But I might miss something!

I did a little work on 16th century German verjus making instructions and wanted to get them posted.




Augsburg cookbook belonging to Maria Stenglerin, 1554
Ain agrest zu machen.
Item nimb unzeitig weintrauben, press sie auss, thus
in ain schefflin, vnnd thu ain gut tail saltz daran, vnd riers
ain stund umb thus dan in a fesslin, thu zeitig nespelen
daran, vnd walgle das fessle gar offt, lass vergeren.
To make verjus
Item take unripe grapes, press them out, put it
in a dish, and put a goodly amount of salt on it, and stir
it around for an hour and put it then in a [glass] vessel, put ripe
medlars
therein, and grind the vessel [contents] quite often, let it ferment


Siben Bücher Von dem Feldbau vnd vollkom[m]ener bestellung eynes
ordenlichen Mayerhofs oder Landguts
Charles Estienne, Jean Liébault, Melchior Sebisch
Wie vnd welcher gestalt man Agrest bereyten soll.
Die aller gemeynste Weiss vnd gestallt den Agrest inn unseren Landen zu-
machen / ist / dass man die aller grünsten Trauben am Rebengeheld / oder aber
im Rebland die unzeitigen / welche man nach dem einlesen im herbst pfleget
zufinden / lasse ablesen vnd ausspressen / wie man sonst die zeitigen Trauben
pflegt zutrotten.  Man thue darnach solchen aussgepreszten safft inn kleyne
Fässlin vnd saltze in wann er verjoren vnd verschaumt hat / wie sonst den Most.  Inn den
Landen gegen Mitternacht / pflegt man auch eyn Agrest auss wildem  Apffelsafft zuberey-
ten / vnd eyn wenig Saltz darunter zumischen.  Andere machen eyn trucken Agrest auf di-
se Manier:  sie nennen die aller grünsten Träublin pressen dieselbigen / vnd sieden den auss0
gepreszten saft inn kupfferinnen Geschirzen / so lang diss dass er gar duck würt vnd zu-
sammen laufft:  Sie dörzen jn nachmals an der Sonnen / vnd prauchen also
davon. Etliche pflegen jn gar nit zusieden / sondern sie dörzen in alley
inn der Sonnen / diss dass er so dick würd als hönig


How and which way one should prepare verjus
The most usual way and form of  making verjus in our lands
is/ that one the most green grapes from the trained vines / or rather
the unripe from the wild vines / which one finds left after picking in autumn/
let them be scoured and pressed / as one does for ripe grapes
to prepare for pressing.  One then places the pressed juice in small
vessels (glass) and salts it when it has bubbled and foamed / as with must.  In the midnight
lands / one prepares also a verjus from wild apple juice /
and mixes a bit of salt in it.  Others make a dry verjus by
this manner:  they take the most green grapes and press the same / and simmer the
pressed out juice in a copper dish / so long that this is quite thick and
comes together:  They then dry it in the sun / and use from it at need.
Some do not simmer it / but rather they dry it all
in the sun / until it is as thick as honey.


Vom Ackerbau, Erdwucher und Bauleuten
Petrus de Crescentiis
1531
Agrest der würt zweyerley gemacht / flüssig vnd trucken.  Den flüssigen
macht man also. wann die trauben noch saur seind / aber nahet also groß als
sye werden sollen / so lyß sye vnd stoß sy gar fast / vnd setz was
gestanden ist an die Sonn vnd würff saltz darin also das es wol gesaltzen
sey.  vnnd wann es drey tag gestot so nym darauß was du gezwingen magst vnd
fasser das zübrauchen.  Etlich thün nit saltz darin . aber er behalt sich
basser / vnd namlich so er auß den trauben gemacht ist.  der wein haltet
sich nit im summer.  Den trucknen agrest mach also.  Nym die aller saursten
trauben vnd stoß darauß was du magst / vnd thü das in ein kupfferin waßs
auff ein feür bitz es nahe geronnen ist.  darnach thü das in weyt gefäß /
als narten oder groß schüsselen  / an die Sonn/ vnd laß es dorren vnd
behalt es.    wo die Sonn  gar seer wörmet da darff es nit über feür ston.
Etlich machen agrest auß traube die etlicher maß süß seind.  aber der erst
ist küler vnd mer stopffend.  Züm dritten magstu agrest machen dick also
honig.  der ist gar krefftig. als wir gesagt haben in dem xix. capitel
dises büchs.


Verjus can be made in two ways / liquid and dry.  The liquid type one makes in
this way.  when the grapes are still sour / but also near a big as they are
going to be / so gather them and crush them quite completely / and set what
is left in the sun and mix salt therein so that is is well salted.  and
when allowed to stand three days so take out from it what is expressed and
contain what is required.  It can also not have salt put in it / but it
keeps better  [with salt] / and especially when made out of grapes.  The
wine will not keep in the summer.  The dried verjus is made thusly.  Take
the most sour grapes and crush out what may com / and put it in a copper
vessel on the fire until it is nearly coagulated.  then put it in a wide
container / as a trough or a wide bowl / in the sun / and let it dry and
keep it.  where the sun is quite very warming it need not stand on the
fire.  Or otherwise make from grapes that are somewhat sweeter.  but the
first is cooler and more costive.   Thirdly you may also make verjus thick
as honey. This is quite nourishing.  as we have said in the xix chapter of this book.