Apple Water
From Ransom's family receipt book, 1885, 1885
Presented as published in 1885. 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, 1885 (1885) by D. Ransom, Son & Co, page 20. The excerpt below is the record exactly as published.
APPLE WATER.— I large juicy pippin, the most finely flavored you (pan get, 3 cups of cold water — 1 quart if the apple is very large. Pare&nd quarter the apple, but do not core it. Put it on the fire in a tin or porcelain sauceoan 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. Sweeten with white sugar
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