Skip to main content
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) · 2 ingredients
Jump to recipe ↓

Prepared Apple or Quince Juice

Ingredients

Directions

Prepare

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

  2. Pare, quarter, and weigh 4 pounds of apples or quinces.

  3. Add the fruit to the water.

Stew and strain

  1. Gently stew the fruit until well broken but not completely pulpy.

  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, 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

What each ingredient does

Apples or quinces
Provide the fruit pectin and flavor that give the juice its body and aroma.
Spring water
Extracts the fruit's juice and flavor during gentle stewing.

The step that matters

Gently stew the fruit until well broken but not completely pulpy. Stewing softens the cell walls so juice releases, but over-boiling breaks down pectin and starch into cloudy pulp, making the juice harder to clarify and less 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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes