Apple Water
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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 Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 19. The excerpt below is the record exactly as published.
PPLE WATER. — 1 large juicy pippin, the most finely flavored you can get, 3 cups of cold water — 1 quart if the apple is very large. Pare and quarter the apple, but do not core it. Put it on the fire in a tm or porcelain saucepan with the water, and boil, closely covered, until the apple stews to pieces. Strain the liquor at once, pressing the apple hard in the cloth. Strain this again through a finer bag, and set away to cool. Siveeten with white sugar
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