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Cider

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  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

  1. Wine
  2. 3 limes
  3. 1 tablespoonful of sugar
  4. Shaved ice
  5. Must
  6. Cider
  7. Apples
  8. Water
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lime High in vitamin C

    High in vitamin C · 29 mg per 100 g, 36% 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

    Nutrients per 100 g of “Limes, raw”, 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

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

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. For a large quantity of cider, fine, juicy apples must be mashed and pressed, and a small Rhine-wine cask filled with the juice.
  2. Place the cask on a skid in a cool room, and fermentation will soon commence, taking about a fortnight to the process;
  3. all stuffs coming to the surface during this period should be removed with a piece of clear linen.
  4. After fermentation is over, fill the cask with water, bung carefully, and leave in the cellar for six months;
  5. then decant into another cask;
  6. leave for two months longer, and fill into bottles.
  7. Small quantities of cider may be made with less trouble.
  8. Peel the apples, and grate on a grater;
  9. strain the juice through cloth, pour into stone jars, and add roasted apples to hasten fermentation.
  10. After a couple of days a skin appearing on the juice shows that fermentation is complete;
  11. remove this skin, bottle the cider, and keep in a cool place.
  12. Limeade Put in a large glass the juice of 3 limes and 1 tablespoonful of sugar.
  13. Fill half full of shaved ice, and then fill with water;
  14. shake thoroughly and ornament with fruit.
  15. Serve with straw.

Plating

Cookware for this recipe

  • Grater
  • Vegetable peeler
  • Sieve