Cider
From Gancel's culinary encyclopedia of modern cooking, 1920
Imitation cider can be made with dried apples and figs.
Presented as published in 1920. 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
3785Calories
30 gProtein
1000 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories3785 kcal
Protein30 g
Carbohydrates1000 g
Fiber92 g
Sugars823 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium52 mg
Potassium9000 mg
Calcium696 mg
Iron13 mg
Magnesium436 mg
Phosphorus909 mg
Zinc4.5 mg
Copper4.1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C229 mg
Vitamin A194 mcg
Vitamin E6.3 mg
Vitamin K330 mcg
Vitamin B64 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.8 mg
Niacin (B3)11 mg
Folate91 mcg
Choline274 mg
Caffeine0 mg
Water5717 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 217. The excerpt below is the record exactly as published.
CIDER (Cidre.) Prohibition has. come and we will have to make our own cider. Therefore it is necessary to publish some recipes in this book. Cider is prepared in a great many different ways, but the ordinary way is the best. Crush the apples and add a little water according to the qual¬ ity aiid the quantity one desires. Press to obtain pure cider. Fermentation is. made in skimming it. To make the cider clear add % ounces of tartaric acid for 25 gallons. One can also ferment the pulp in a barrel and add water and sugar. It makes cider of second quality. An imitation cider is made of dried apples and figs. Put in a barrel and let it ferment with grapes and jun¬ iper berries. Composition 90 quarts of water, 8 pounds apples, 4 pounds grapes, 2 pounds of figs
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Cook this with the app: pantry check, scaling, and the assistant.