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Drink

Prepared Apple, or Quince Juice

A clear juice made by stewing apples or quince 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 the juice

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

  2. Pare, core, and weigh 4 pounds of boiling apples.

  3. Add the apples to the water and stew gently until well broken but not completely pulpy.

Strain

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

  2. 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

Boiling apples
Provide the pectin and tart flavour that give the juice its body and character.
Spring water
Extracts flavour and soluble pectin from the apples as they stew.

The step that matters

Stewing the apples gently. Stew gently until the apples are well broken but not completely pulpy. Boiling hard or over-stewing breaks down pulp and cloudies the juice, making it 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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