Apple-water Drink

A historical recipe from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978).

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A historical recipe

A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Project Gutenberg eBook #22114.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Slice up thinly three or four apples without peeling them, and boil them in a very clean saucepan with a quart of water and a little sugar until the slices of apples are become soft;
the apple water must then be strained through a piece of clean muslin, or rag, into a jug.
This pleasant beverage should be drunk when cold;
it is considered beneficial in aiding to allay scorbutic eruptions.