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Drink

Prepared Apple, or Quince Juice

A clear juice made by stewing apples or quinces in spring water and straining the liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and quince work together. They rank in the top 1% of all ingredient pairs, and cooks put them together in 506 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Prepared Apple, or Quince Juice

Ingredients

Directions

Prepare

  1. Pour 2 quarts of spring water into a clean earthen pan.

  2. Pare, core, and weigh 4 pounds of apples.

  3. Add the apples to the water quickly.

Cook and strain

  1. Gently stew the apples until they are well broken but not quite to pulp.

  2. Strain the juice through a jelly bag or a closely woven cloth without pressure, suspending it above a deep pan.

  3. Continue straining until the juice stops dripping.

  4. If the juice is not very clear, clarify it before using for syrup or jelly.

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 + quincetop 1% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Boiling apples
Provide the bulk of the juice and its pectin, which helps later jelly set.
Spring water
Extracts flavour and liquid from the apples during stewing.

The step that matters

Gently stew the apples until well broken but not pulp. Stewing gently softens the fruit and releases juice while keeping the liquid clear. Boiling hard or cooking to a pulp pushes fine solids into the juice, making it cloudy. Straining without pressure has the same goal: pressing forces particles through the cloth.

“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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