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Drink

A Series of New and Cheap Drinks

A boiled apple drink sweetened with brown sugar, strained and bottled.

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

A Series of New and Cheap Drinks

Ingredients

Directions

Simmer the apples

  1. Boil 1 gallon of water.

  2. Cut 1 pound of apples into quarters and add to the boiling water.

  3. Boil until the apples can be pulped.

Strain and sweeten

  1. Strain the liquid through a colander.

  2. Return the liquid to the pot, add ½ pound of brown sugar, and boil again.

  3. Skim off any foam and bottle the liquid, leaving the bottle uncorked.

Store

  1. Store in a cool place.

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.

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
Supply the fruit flavor and the pulp that gives the liquid its body.
Brown sugar
Adds sweetness and a deeper, molasses-like flavor to the juice.

The step that matters

Skim off any foam. Foam is made of coagulated proteins and loose fruit particles that rise to the surface while boiling. Removing it keeps the juice clear and stops it from tasting bitter or cloudy.

“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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