In domestic cooking an excellent verjuice can be made more simply from an unripe orange, picked at the point comparable to that in grape verjuice, before the sugar comes in.
22.
In domestic cooking an excellent verjuice can be made more simply from an unripe orange, picked at the point comparable to that in grape verjuice, before the sugar comes in.
23.
Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic " green " juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.
24.
Common seasonings in the highly spiced sweet-sour repertory typical of upper-class medieval food included verjuice, wine and vinegar in combination with spices such as black pepper, saffron and ginger.
25.
The main ingredients of the condiment are brown mustard seeds ( Brassica juncea ), and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice.
26.
First used in 1336 for King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.
27.
Dijon is famous for Dijon mustard which originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic " green " juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.
28.
Egg-lemon sauce may originally be a Jewish dish . " Agristada " was made by Jews in Iberia before the expulsion from Spain with verjuice, pomegranate juice, or bitter orange juice, but not vinegar.
29.
Recipe 102 is for " Minced Pies ", the filling inside the pastry being made with veal and suet in equal amounts, with dried fruits ( raisins, currants, prunes, and dates ), spices, verjuice and sugar.
