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Bottle Cider
From The encyclopædia of practical cookery, 1890
Serves 2
A slice of quince in each bottle is a great improvement.
Presented as published in 1890. 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
Nutrition per serving
117Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein0.6 g
Carbohydrates31 g
Fiber2.9 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium204 mg
Calcium26 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.7 mg
Caffeine0 mg
Water669 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 358. The excerpt below is the record exactly as published.
Bottle Cider. — Select 1 ;lb. of tart apples ; grate them, and put equal portions into two quart champagne bottles. Add 1 teaspoonful of sugar, and spring water until the bottles are full
Cook this with the app: pantry check, scaling, and the assistant.