Apple Water
From The handy dictionary of cookery, 1890
Cooling and very useful in fevers.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 12. The excerpt below is the record exactly as published.
Apple Water. Choose a nice juicy apple, rub it in a clean cloth ; do not peel it ; cut it into thin slices ; put them into a jug with two lumps of sugar, a piece of thin yellow rind from a lemon ; pour over them half a pint of boiling water
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