Apple Water
From The universal cookery book, 1887
Ice for drinking.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 89. The excerpt below is the record exactly as published.
Apple Water. “One large juicy pippin, the most finely flavored you can get ; three cups of cold water, one quart if the apple is very large. Pare and quarter the apple, but do not core it. Put it on the fire in a tin or porcelain saucepan with the water, and boil, closely covered, until the apple stews to pieces. Strain the 228 BARLEY WATER. 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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