Making Cider
From The farm cook & rule book, 1923
Serves 20
Store in a cool, dark place.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 110. The excerpt below is the record exactly as published.
Making Cider Only wholesome apples should be used. Bruised fruit need not be discarded but the decayed portions should be cut out or HOUSEHOLD RECIPES 229 they will give the cider a disagreeable flavor. Wash the apples, grind them in a cider mill and place them in a press which re- moves the juice. Drain this in clean vessels, wooden barrels or kegs which have previously been scalded. Store in the coolest place possible. Since sweet cider sours so rapidly, it usually is pasteurized the next day after it is made. To do this sterilize glass fruit jars or bottles by boiling them in water several minutes. Pour the cider in these sterile containers and set these on a wooden rack in the bottom of a wash boiler. Fill the boiler with cold water which reaches to the necks of the bottles and hang a ther- mometer half its length in the water. Heat the water until it reaches 175 degrees Fahrenheit
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Cook this with the app: pantry check, scaling, and the assistant.