Crab-Apple Champagne
From Fruit recipes, 1907
Serves 8
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 23. The excerpt below is the record exactly as published.
CRAB-APPLE CHAMPAGNE Crush fruit as for apple cider and proceed as for cider making, but let the verjuice (or crab-apple juice) stand without the mustard seed or other means for keeping it from getting ‘‘hard
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