Potatoes with Verjuice ~1825

Pommes de Terre au Verjus – French Style Recipe.

Potatoes with Verjuice

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

4 thoughts on “Potatoes with Verjuice ~1825

Add yours

Witty Remarks and Insights Welcome~

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WordPress.com.

Up ↑

%d bloggers like this: