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Drink

Apple Water

A beverage made by baking apples, mashing them, and steeping in boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Apple Water

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Water

Ingredients

Directions

  1. Sprinkle the apples with sugar and bake until tender and slightly brown.

  2. Mash the baked apples in a bowl.

  3. Pour 1 pint of boiling water over the mashed apples.

  4. Cover and let it stand in a cool place for 1 to 2 hours.

  5. Strain the mixture and use the liquid.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Provide the main flavour and pectin-rich body that gives the drink its character.
Sugar
Adds sweetness and helps the apples brown slightly during baking.
Boiling water
Extracts flavour and soluble compounds from the mashed apples into the liquid.

The step that matters

Let it stand in a cool place. Standing allows the hot water to slowly draw flavour out of the apple pulp; keeping it cool slows spoilage while it steeps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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