Name: Cider
Ingredients: Ripe apples (various types); Coarse sea salt (formerly 'bay salt')

Cider

Ingredients

Ripe apples (various types)
Coarse sea salt (formerly 'bay salt')

Directions

Select ripe apples that fall from the tree easily, avoiding any that are decayed or green.
Separate the apples by type, ensuring they are all ripe at the same time.
Grind the apples into a uniform mass, ensuring rinds and kernels are indistinguishable.
Let the ground pulp sit for 24 hours before pressing it to extract the juice.

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.

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