Apple-Water
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil: five or six minutes. Sufficient for a quart of the liquid.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 154. The excerpt below is the record exactly as published.
Apple-Water. — Rub well three large apples to make them perfectly clean. Slice them, pour a quart of boiling water on them : let it stitnd some time, then strain it, and boil it up vnth the juice of half a lemon and a little sugar
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