Two Recipes for Apple Tea

No. 1. Place three tart apples on a plate before a good fire, and roast them quite soft; then take off the skins, put the apples into an earthen dish with a close cover, pour a pint of boiling water upon them, and let them stand under cover until they are cold; when using, add a little white sugar to make it more agreeable.

No. 2. Peel and quarter four tart apples, wash them, cut them in slices, put them into a pitcher with a close cover, pour upon them a pint of cold spring water, put the pitcher covered into a kettle of boiling water, where let it stand until its contents become boiling hot; then remove the pitcher from the fire, and keep it covered until its contents are cold, when [sic] pour off the liquour, and season it with sugar and nutmeg.

The Practical Cook Book; Containing Upwards of One thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry and Game, Soups, Breads, Vegetables, and Salads. Also for Making All Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, Etc. Etc. Etc. Together with Various Miscellaneous Receipts,and Numerous Preparations for Invalids. By Mrs. Bliss. Philadelphia: E. Claxton and Company 920 Market Street, 1882.