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Drink

Prepared Apple, or Quince Juice

A 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) · 2 ingredients
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Prepared Apple, or Quince Juice

Ingredients

Directions

Prepare

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

  2. Quickly pare, core, and weigh 4 pounds of apples or quinces, then add them to the water.

Cook and strain

  1. Gently stew the fruit until well broken but not reduced to pulp.

  2. Strain the juice through a jelly bag or closely-woven cloth suspended over a deep pan until it stops dripping.

  3. If the juice is not clear, strain it again 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

What each ingredient does

Apples or quinces
Provide the fruit's pectin and flavor, which give the juice body and set when made into jelly.
Spring water
Extracts flavor and color from the fruit during gentle stewing and dilutes the juice.

The step that matters

Gently stew the fruit. Stewing gently until the fruit breaks down releases juice and pectin without boiling it hard. Over-cooking to a pulp makes the juice cloudy and harder to strain clear.

“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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