Apple Vinegar

Ingredients

• two or three bushels of apples
• one quart of cane syrup
• two and a half gallons of water

Method

1. 1

   Mash well two or three bushels of apples; put them in a barrel and fill with water, using one quart of cane syrup to two and a half gallons of water; cover with a coarse cloth and keep in a warm place.

2. 2

   Vinegar can be made in this way in a jar, using the peelings and cores of the apples as they are used for jelly and preserves.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 9. The excerpt below is the record exactly as published.

apple vinegar, teaspoonful each of whole cloves and mace, pour over plums while hot and seal. CHERRIES For preserving, pickling, or putting up in any way this fruit should be gathered when ripe, and used while perfectly fresh. Canned Cherries Wash the fruit and put it in jars ; add one teacupful of sugar to each gallon of fruit ; fill with water, put the tops on loosely and place the jars in a vessel of cold water, with a heavy cloth folded at the bottom; or what is better, use a perforated false wooden bottom of the vessel. Put on the fire and boil five minutes; remove from the fire, tighten the tops, and keep in a cool, dark place. THE NEW ANNIE DENNIS COOK BOOK 21 JeUy Wash three» quarts of cherries, and place in a vessel with two teacupfuls of water; boil until very tender. Pour off the juice, measure and add one measure of sugar to each measure of juice. Boil until jellied. Put in molds and cover when cold with writing paper dipped in brandy. Preserves Stone three quarts of cherries ; put in a vessel with one teacupful of water. Add half the weight of the fruit in sugar, and boil until the cherries are tender. Then add the same amount of sugar ; boil half an hour, put in jars and cover or seal while hot. Sweet Pickle Wash half gallon of cherries; put in self-sealing jars, with half teaspoonful each of cloves and mace. Boil one and a half pints of good apple vinegar, and one teacupful of sugar ; pour over the cherries and seal while hot. Brandy Cherries, No. 1 Select large ripe cherries; put in a jar a layer of sugar and a layer of cherries until full; let the last layer be sugar. Seal and keep in a cool place. They will be ready for use in three months. Brandy Cherries, No. 2 Fill the jar with cherries ; make a syrup of half pound of sugar to each pound of fruit. Scald the fruit in this syrup, but do not boil. Remove the fruit, boil the syrup until it is reduced to two-thirds the quantity ; add one-third as much brandy, pour over the cherries, and seal while hot. APPLES Apple Preserves Make a syrup of white sugar and water enough to dissolve the sugar. Let boil two or three minutes in a flat pan. Select large firm apples and peel and slice 22 THE NEW ANNIE DENNIS COOK BOOK thin, leaving in the core ; drop in enough pieces to cover the top of the syrup; boil them slowly until they are transparent, take them out on a flat dish and set them in the sun ; put more apples in the syrup and continue as before until the syrup is all used up. Then make fresh syrup enough to cover the apples, put all the apples in this syrup after it has boiled a few minutes, and boil them ten or fifteen minutes ; then place in jars and pour the syrup over them and seal. It will take one pound of sugar to one of fruit, using half to boil the apples in and half for making the last syrup. Apple Jelly It is a mistaken idea that any kind of apples will make jelly. Select sound, almost ripe apples, peel, slice and put in a porcelain kettle, keep well covered with water until the kettle is nearly full of apples, drain off the water and cover the apples with clear water; cover the kettle closely, place on the stove and boil until very tender. Drain off the juice and add one cup of sugar to one of juice. Boil until jellied, which will be in twenty or thirty minutes. Apple Butter Peel and cut the apples, leaving out the cores. Put in the kettle with a small quantity of water, boil until they will mash easily, rub them through a colander, and add half pound of sugar to each pound of fruit. Boil until clear and thick, take from the fire and flavor with extracts of ginger, cloves or cinnamon. Ground spices can be used but will make it dark. Apple Sweet Pickle Peel and quarter the apples, taking out cores. Boil for half gallon of apples, nearly one quart of vinegar, one and a half cups of sugar, teaspoonful of whole cloves and one stick of cinnamon. After it has been boiled a few minutes, place the apples in it until they are scalded well, put them in a jar, pour the vinegar over them and seal while hot. THE NEW ANNIE DENNIS COOK BOOK 23 To Preserve Ripe Apples Peel and cut in any desired size, rejecting the core. Place in an earthen or granite vessel, and cover with granulated sugar, using three-quarters of a pound of sugar to one of fruit. Let stand until the sugar is dissolved, then place over the fire and cook fast until the apples are clear (being careful not to let them scorch) ; this will be twenty-five or thirty minutes if there is not a very large quantity of apples. This recipe is best for winter apples, and one dozen large apples prepared in this way will make half gallon of preserves. Prepared in the same way, using half a pound of sugar to one pound of apples, they are nice for supper, served with cream. Ripe pears may be used in the same way. Apple Vinegar Mash well two or three bushels of apples ; put them in a barrel and fill with water, using one quart of cane syrup to two and a half gallons of water

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