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Cider

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. three tablespoonfuls of sugar
  2. a slice of cucumber
  3. Water
  4. Soda
  5. Nectarines
  6. Cut
  7. Cider
  8. a tablespoonful or more of maraschino
  9. Champagne
  10. Seltzer water
  11. Peaches
  12. Wines
  13. Apples
  14. Lemon
  15. a glass of sherry
  16. Brandy
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • 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.

Method

  1. This is the fermented j uice of apples, and is chiefly manufactured in Devonshire, Gloucestershire, Herefordshire, and Worcestershire.
  2. In some places the apples are mb shed into coarse pulp, in others cut into pieces or shavings ;
  3. the result is encased in horsehair cloths and the juice expressed.
  4. According to the exact method, kind of apples, and soil, is the quality of the cider ;
  5. and even the best qualities of various localities have characteristic differences.
  6. In no beverage does quality vary so immensely.
  7. The common thin cider largely drunk by agricultural labourers is almost unimaginable to an ordinary palate.
  8. On the other hand, hy keeping separate the best juice, and careful handling and bottling, an effervescing beverage is produced approaching champagne in character ;
  9. such cider is powerfully intoxicating.
  10. Unfermented juice from the vats is termed sweet cider, and is very pleasant and refreshing ;
  11. but it should be taken with great caution, as it often upsets the digestive system in a sudden and extraordinary manner.
  12. Claret.— {See Wines.) Claret Cup.
  13. — This is the usual way of preparing.
  14. Required : a bottle of claret, a glass of sherry, or half brandy, a tablespoonful or more of maraschino, two or three tablespoonfuls of sugar, the thin rind of a lemon, a bottle of soda or seltzer water, and flavouring as below.
  15. Cost, from 2s.
  16. 6d.
  17. Put the wine and sugar with the lemon rind in a jug, cover and leave for an hour ;
  18. then put in a little balm, borage, or verbena, or a slice of cucumber, and the water and a lump of ice, and serve.
  19. Sliced nectarines, peaches, or raspberries may be used in place of lemon rind.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Measuring jug