Prepared Apple, or Quince Juice
Ingredients
Directions
Pour 2 quarts of spring water into a clean earthen pan.
Quickly pare, core, and weigh 4 pounds of apples or quinces, then add them to the water.
Gently stew the fruit until well broken but not reduced to pulp.
Strain the juice through a jelly bag or closely-woven cloth suspended over a deep pan until it stops dripping.
If the juice is not clear, strain it again before using.
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 whose pectin and natural sugars give the juice its body and flavor.
- Spring water
- Acts as the liquid that extracts flavor and juice from the stewed fruit.
The step that matters
Gently stew the fruit until well broken but not reduced to pulp.. Over-cooking breaks the fruit down into pulp that clouds the juice and clogs the straining cloth, while gentle heat softens the cell walls so juice releases cleanly.
“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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