To Color Cider
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Canada
Known as a Canadian recipe, with similar versions prepared across other nations.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 4 ingredients
- a pound of sugar
- an ounce of alum
- a pint of hot water
- Cider
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
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- Toke a quarter of a pound of sugar, put it in a frying pan over a slow fire and burn it black.
- Then dissolve it in half a pint of hot water to which add a quarter of an ounce of alum to set the color, when this is dissolved and the whole combined together, add it to a hogshead of cider, stir the whole well together and set the cask in a cool place.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Wooden spoon