Potatoes with Verjuice ~1825

Pommes de Terre au Verjus – French Style Recipe.

Here’s a very contemporary-looking recipe for potatoes with verjuice. One can never have too many potato dishes in one’s back pocket. This particular recipe comes from a cookbook for those of “moderate fortune” – meaning you will find recipes with meat, fish, wine, herbs, sugar, etc. The book is currently one of my favorites because the recipes could be found in any kitchen today.

Verjuice, or verjus, is the pressed juice of unripened grapes (red, white, or mixed). Today we would recognize it as red or white wine vinegar.

Cullis appears in many recipes and is a strong meat broth, or drippings from dressed meat.

Source: French domestic cookery, combining economy with elegance, and adapted to the use of families of moderate fortune. 1825