Apple Drink
Ingredients
Directions
Cut the apples into halves or quarters, keeping the skins, pits, cores, and seeds.
Boil the apples in 3 pints of water until they become tasteless.
Strain the liquid and serve warm or cold.
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
What each ingredient does
- Apples
- Provide the fruit flavor and sugars that dissolve into the cooking liquid to make the juice.
- Water
- Extracts flavor and color from the apples and forms the body of the juice.
The step that matters
Boil the apples until they become tasteless. The record says to boil until the apples become tasteless, which means the flavor has been extracted into the liquid. Boiling much longer than that can dull the fresh taste, so watch the apples rather than the clock.
“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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