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Canned Boiled Cider
From Original White House Cookbook, 1887
Serves 10
Indispensable for making good mince pie.
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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 284. The excerpt below is the record exactly as published.
CANNED BOILED CIDER. Boiled cider, in our grandmothers’ time, was indispensable to the making of a good “ mince pie,” adding the proper flavor and richness, which cannot be substituted by any other ingredient, and a gill of which being added to a rule of “ fruit cake ” makes it more moist, keeps longer, and is far superior to fruit cake made without it. Boiled cider is an arti- cle rarely found in the market, now-a-days, but can be made by any one, with but little trouble and expense, using sweet cider, shortly after it is made, and before fermentation takes place. Place five quarts of sweet cider
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Cook this with the app: pantry check, scaling, and the assistant.