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Drink

Ciderkin, Perkin, Purre, or Water Cider

A weak apple cider made by macerating apple pulp, adding water and sugar, then storing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and cider are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,238 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Ciderkin, Perkin, Purre, or Water Cider

Ingredients

Directions

Prepare

  1. Macerate the apple pulp in a small quantity of water.

  2. Regrind the mixture to extract more flavor.

Bottle and store

  1. Add a small lump of loaf sugar to each bottle.

  2. Store the bottles in a cool place to prevent fermentation.

  3. This drink is ready to consume almost immediately.

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 + cidertop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Apple pulp
Provides the apple flavor and aroma that the drink takes on during maceration.
Loaf sugar
Adds sweetness to each bottle and a small amount of fuel for continued fermentation.

The step that matters

Store the bottles in a cool place. Cool storage slows fermentation, which keeps the drink from becoming too fizzy or sour. Warm conditions let yeast work faster and can build pressure in sealed bottles.

“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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