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Cider From Apples Axd Pears

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cider From Apples Axd Pears

Ingredients

Directions

  1. Reduce apples to pulp and divide into 3 lots of 50 kg each, placing each lot in a separate vat.

  2. Cover the vats to prevent oxidation and floating pulp.

  3. In vat No. 1, pour 50 liters of water and let macerate for 24 hours.

  4. Draw off the liquid from vat No. 1 into vat No. 2.

  5. Pour another 50 liters of water into vat No. 1 and let macerate for 24 hours.

  6. Draw off the liquid from vat No. 2 into vat No. 3 and from vat No. 1 into vat No. 2.

  7. Pour 50 liters of water into vat No. 1 and let macerate for 24 hours.

  8. Draw off the liquid from vat No. 3, then from vat No. 2 into vat No. 3, and from vat No. 1 into vat No. 2.

  9. Replace the exhausted pulp in vat No. 1 with freshly ground apples and reposition the vats accordingly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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