A Very Pleasant Drink of Apples

Ingredients

• about fifty Pippins
• three Gallons of Fountain water
• a pound and a half of pure double refined Sugar in powder

Method

1. 1

   Take about fifty Pippins; quarter and core them, without paring them.

2. 2

   Put three Gallons of Fountain water to them in a great Pipkin, and let them boil, till the Apples become clear and transparent.

3. 3

   Then with your Ladle break them into Mash and Pulpe, incorporated with the water; letting all boil half an hour longer.

4. 4

   Then put to them a pound and a half of pure double refined Sugar in powder, which will soon dissolve in that hot Liquor.

5. 5

   Then pour it into an Hippocras bag, and let it run through it two or three times, to be very clear.

6. 6

   Then put it up into bottles; and after a little time, it will be a most pleasant, quick, cooling, smoothing drink.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 71. The excerpt below is the record exactly as published.

A VERY PLEASANT DRINK OF APPLES Take about fifty Pippins ; quarter and core them, without paring them : for the paring is the Cordial- est part of them. Therefore onely wipe or wash them well, and pick away the black excrescence at the top; and be sure to leave out all the seeds, which are hot. You may cut them (after all the superflu- ities are taken away) into thinner slices,if you please. Put three Gallons of Fountain water to them in a. THE CLOSET OPEU\(ED loi great Pipkin, and let them boil, till the Apples be- come clear and transparent ; which is a sign, they are perfectly tender, and will be in a good half hour, or a little more. Then with your Ladle break them into Mash and Pulpe, incorporated with the water; letting all boil half an hour longer, that the water may draw into it self all the vertue of the Apples. Then put to them a pound and ahalf of puredubble refined Sugar in powder,

Cook this with the app: pantry check, scaling, and the assistant.