Apple Butter

Ingredients

• One peek of apples
• 2 gallons reduced cider
• cinnamon
• and nutmeg

Method

1. 1

   Boil cider until reduced, cook apples in cider, stir to a pulp, add sugar and spices, then jar.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 190. The excerpt below is the record exactly as published.

and nutmeg. The punch is then ready to serve. Cardinal Punch. One coffee cup of granulated sugar, 1 quart red raspberries, juice of 3 lemons, V^> coffee cap of Maraschino, l^ cup of curacoa, 1 quart of ApoUinaris water. Mash the raspberries fine and strain through a cloth ; add sugar and the lemon juice ; strain ^gain. Put in the Maraschino and curacoa, then the ApoUinaris. Serve very cold. Punch. One-half teacup of English breakfast tea, and 1 quart of boil- ing water ; set on range to steep. Remove from fire and pour it over the peels of 2 lemons; add 2 pints granulated sugar, and stir well. Then put in punch bowl, and add 2 bottles of St. Julian claret, 1 quart whisky, 1 pint of Jamaica riim, juice of 2 dozen lemons, juice of 6 oranges. Set away until ready to serve. Dice 6 oranges, also 6 bananas. Put large block of ice in bowl, the fruit and 1 orange sliced very thin, and 1 bunch Malaga grapes. This quantity will serve 30 people. Fruit Punch. Take 2 cups of granulated sugar, 1 cup of cold water and dis- solve. Add 1 cup of orange juice, 1 cup of pineapple, one-half cup of lemon juice, 2 dozen Maraschino cherries, 1 pint of Bhine wine may be added if desired. If not sweet enough add more sugar. Put in punch bowl a large block of ice, then pour over this mixture. Put a little pineapple and orange sliced on top. Serve in glasses. Claret Punch. Take the juice of 4 oranges, 2 large lemons, 4 heaping table- spoons of sugar, 4 slices of pineapple, 4 slices of orange. Put in glass « KENTUCKY RECEIPT BOOK. 315 pitcher, set in refrigerator several hours. When ready to serve fill T>itcher with cracked ice. Add 1 pint of claret. Serve in glasses. Tea Punch. To 1 quart of rum, put 1% pounds of granulated sugar, juice of 6 lemons and 1 cup of strong green tea. Peel the lemons carefully and pour the tea boiling hot upon the mixture. Mix the lemon juice and sugar. Stir all together, pouring the rum on last. Fruit Punch. One quart of ApoUinaris, 1 cup of tea, 2 cups of sugar, 1 cup of water, 1 cup of Maraschino cherries, 2 cups of strawberry syrup, juice of 5 lemons, juice of 5 oranges, 1 can grated pineapple. Boil sugar and water 10 minutes. When cool add other iagredients. Let stand for 1 hour. Then strain and add ApoUinario and cherries; add enough water to make 1 gallon of punch, serve in bowl with large block of ice. Claret Punch. One quart of cold water^ 2 cups of sugar, y^ cup of raisins, ^ stick of cinnamon, a little lemon rind, 1-3 cup lemon juice, 1 cup orange juice, 1 pint of claret. Put raisins in cold water; bring to boiling point and boil 20 minutes ; strain, add sugar, cinnamon, rind of lemon, boil 5 minutes. Add fruit juice ; when cool, strain ; pour in claret and dilute with ice water. A I P>IB Quince Marmalade. Pare, quarter and core quinces, and cut in small squares. Meack ure fruit and allow an equal quantity of sugar. Place quinces in porcelain kettle with just enough water to cover them, boil until tender, and skim out carefully. Make a syrup of the sugar, and water in which they were boiled. Let come to boiling point, skim well, and drop in the quinces gently. Boil 15 minutes, dip out and put in jelly bowls ; the syrup forms a jelly around the fruit. Turn out .on a dish. Apple Butter. One peek of apples, 2 gallons reduced cider, cinnamon

Cook this with the app: pantry check, scaling, and the assistant.