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Drink

Ciderkin, Perkin, Purre, or Water Cider

An apple pulp drink made by macerating apple pulp in water, regrinding, adding sugar, and storing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Ciderkin, Perkin, Purre, or Water Cider

Ingredients

Directions

Prepare

  1. Macerate the murk or pulp of the apples in a small quantity of water.

  2. Regrind the mixture to extract more flavor.

Bottle and store

  1. Add a small lump of loaf sugar to each bottle.

  2. Store the bottles in a cool place to prevent fermentation.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Murk, marc, or reduced pulp of apples
Provides the main apple flavor and aroma of the drink.
Loaf sugar
Adds sweetness to the finished drink.

The step that matters

Store the bottles in a cool place. Warmth speeds up yeast activity, so the sugar left in the bottles can keep fermenting and build pressure. Cool storage slows this down and helps keep the drink from becoming too strong or bursting bottles.

“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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