Cider

Ingredients

• One quart of water
• table-spoon sifted ginger
• three heaping table-spoons sugar
• half pint vinegar

Method

1. 1

   Mix one quart of water, one tablespoon sifted ginger, three heaping tablespoons sugar, and half pint vinegar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 78. The excerpt below is the record exactly as published.

CIDER. _ Cider should be made from ripe apples only, and for this reason, and to prevent fermentation, it is better to make it late in the season., Use only the best-flavored grafted fruit, rejecting all that are decayed or wormy. The best mills crush, not grind, the apples. The utmost neatness is necessary throughout the process. Press and strain juice as it comes from the press through a woollen cloth inte a perfectly clean barrel; let stand two or three days if cool, if. warm not more than a day; rack once a week for four weeks, put — in bottles and cork tightly. This will make perfect unfermented cider. Do not put any thing in it to preserve it, as all so-called preservatives are humbugs. Lay the bottles away on their sides in sawdust.—C. T. Carson, Mt. Pleasant Farm. BorrLeD CIDER. Take good sweet cider (if a tart flavor is wished, iet it just be- gin to ferment), put on stove, skim thoroughly (as the great secret is to remove all pumice from the cider), heat to boiling point, but do — not allow it to boil, and then pour in bottles or jugs and seal while _ hot. Some put two or three raisins in each bottle or jug. This | _ keeps all winter. It certainly makes a richer drink than when | - fresh, and as cider is pronounced a.great remedy for colds, all ‘should know this simple way of keeping it. GRANDMOTHER'S HArveEST DRINK. One quart of water, table-spoon sifted ginger, three heaping table-spoons sugar, half pint vinegar

Cook this with the app: pantry check, scaling, and the assistant.