Food
Verjuice
Crab apples → Verjuice
Picture to come.
A sour juice pressed from unripe grapes or crab apples, used in cooking much as vinegar or lemon juice later were, to sharpen sauces and dishes. It became a staple of later medieval and Tudor English cookery, but its earliest written mention in Britain dates from around 1302, so its use in 12th-century England, while plausible, is not documented.
Caveats (confidence: medium)
Twelfth-century use is undocumented; the entry reflects the earliest dated British reference.
Sources: britishfoodhistory.com
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