Lay sour apples on straw until they become juicy, but do not let them rot at all. Chop them very fine with a chopper and extract the juice in a press. In the same manner, chop sweet apples, very ordinary [i.e., no special variety], only without bitterness, and extract the juice in a press. For
*The word “soy” in this recipe must be understood analogously since this apple syrup, like soy sauce, is savory and keeps well. Its mildly tart flavor, however, obviously differs radically from the salty pungency of the sauce made from fermented soy beans. Naming by analogy is not uncommon in culinary history. Our use of the word “ketchup” which now refers to a thickened, sweetened, and mildly spiced tomato sauce, derives from the Malay kechap which means fermented fish sauce.
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