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Drink

Prepared Apple or Quince Juice

A clear juice made by stewing apples or quinces in spring water and straining.

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. Weigh 4 pounds of apples or quinces, then pare them quickly and quarter them.

  3. Add the fruit to the water.

Extract 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 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

Boiling apples or quinces
Provide the fruit's pectin and flavour, which give the juice its body and character.
Spring water
Draws flavour and soluble components out of the fruit during stewing and makes up the juice.

The step that matters

Gently stew the fruit until well broken but not reduced to pulp. Stewing softens the cell walls and releases pectin and juice. Overcooking breaks the fruit down into pulp, which clouds the juice and makes straining slow and cloudy.

“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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