Apple Water
Ingredients
Directions
Prepare and roast
Wash the apples thoroughly without peeling them.
Place the apples in a tin pie plate with ½ cup of cold water.
Roast the apples until they are very soft.
Make and serve
Transfer the apples and the juice from the pie plate into a porcelain pitcher.
Pour in 1 quart of boiling water.
Allow to cool before serving.
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
What each ingredient does
- Apples
- Provide the fruit flavour and natural sugars that give the water its taste and aroma.
The step that matters
Roast the apples until they are very soft. Softening breaks down the apple's cell walls, so flavour and sugars move into the juice. Underroasted apples leave the water thin and less aromatic.
“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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