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Drink

Prepared Apple, or Quince Juice

Juice made by stewing apples or quinces in 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. Pare, core, and weigh 4 pounds of apples or quinces.

  3. Add the fruit to the water.

Make the juice

  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 without pressure.

  3. Allow the strained juice to drip into a deep pan.

  4. If the juice is not clear, clarify it before using for syrup or jelly.

  5. Otherwise, it can be used as is.

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 flavour that give the juice its body and aroma.
Spring water
Extracts the fruit's juices and flavour during gentle stewing.

The step that matters

Stew the fruit until well broken but not pulped. Stewing softens the fruit so its juice releases. Overcooking into pulp makes the juice cloudy and hard to strain clear, so it should be stopped once the fruit breaks down.

“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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