Apple Butter
From Boston Cooking-School cook book, 1896
Serves 10
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 311. The excerpt below is the record exactly as published.
APPLE BUTTER Wash the apples and cut in eighths. Cook them in small amount of water until they are tender. Put them through a sieve. To each cup of pulp add 4 cup of sugar and cook the mixture until it is thick and clear. If the apples lack flavor, a small amount of lemon juice
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