Cooking (Cider)

The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director: In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or housekeeper to make raisin-wines, at a small expence, little (if anything) inferior to foreign wines in strength or flavour; to cure their disorders; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. To which is added, a method to make yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience. By Thomas Chapman, wine-cooper

Thomas Chapman

Making the Best Apple Cider

Annie Proulx

A taste of cider

Shirley Harrison ; illustration by Graeme Jenner.

The cider book

Lila Gault and Betsy Sestrap.

CA Cooking with Wine & Spirit

Consumers' Association

Le Cidre: à boire et à manger

Angèle Landry-Day

Favourite recipes with beer & cider: illustrated with scenes of country life

Cider for all seasons: Mary Berry's cider recipes and drinks.

Mary Berry

We make our own cider

United States. Department of Agriculture. Radio Service

Cooking with beer and cider.

Josephine Deal