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Canned Boiled Cider
From The national course in home economics, 1917
Serves 10
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 262. The excerpt below is the record exactly as published.
CANNED BOILED CIDER. I was trained in girlhood to think that mince pies and fruit cake with- out boiled cider were unfit to eat. Many of the modern cooks use brandy instead but as I am a temperance advocate I still cling to the good boiled cider mince pie made by my grandmother. To enable one to have this at all times I herewith give my recipe for keeping it the year round. Place ten quarts of sweet cider
Cook this with the app: pantry check, scaling, and the assistant.