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Drink

Prepared Apple, or Quince Juice

Juice made by stewing apples or quinces in spring 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 fruit

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

  2. Quickly pare, core, and weigh 4 pounds of apples or quinces, then add them 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.

  3. Gather the cloth over the fruit and suspend it above a deep pan until the juice stops dripping.

  4. 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

Apples or quinces
Provide the fruit pectin and flavour that give the juice its body and aroma.
Spring water
Serves as the liquid that softens the fruit and carries its flavour into the juice.

The step that matters

Stewing the fruit gently. Stewing until the fruit is well broken releases its juice, but boiling hard or over-cooking can break it down into pulp, which clouds the juice and makes 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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