Apple Water
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
This is slightly laxative.
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 82. The excerpt below is the record exactly as published.
tablespoonfuls of sugar unitl very light; stir in three tablespoonfuls of cold water and the juice of a small lemon. Fill a glass with pounded ice. Drink through a straw. BARLEY WATER. Wash thoroughly two ounces pearl barley in cold water; add two quarts of boiling water, and boil until reduced to one quart, or about two hours, stirring frequently. Strain, add the juice of one lemon, and sweeten. For infants, omit the lemon-juice. TOAST WATER. Toast three slices of stale bread very dark brown, but do not burn; put into a pitcher, pour over it a quart of boiling water, cover closely, and let it stand on ice until cold. Strain; a little wine and sugar ma}7 be added if desired. Especially good for nausea from diar- rhoea. i APPLE WATER. Slice into a pitcher half a dozen juicy, sour apples; add a table- spoonful of sugar, pour over them one quart boiling water
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Cook this with the app: pantry check, scaling, and the assistant.