Apple Butter

Ingredients

• 1 gallon of peeled and sliced apples
• 1 gallon of cider
• about a pound of either white or brown sugar
• about half a teaspoonful of ground cinnamon
• half a teaspoonful of ground cloves
• half a teaspoonful of allspice
• from 2 to 4 teaspoonfuls of vanilla extract

Method

1. 1

   Cook the peeled sliced apples and cider until they do not separate and the mixture is thick.

2. 2

   Add sugar when the butter is about two-thirds done.

3. 3

   Stir in spices and vanilla extract after cooking is finished.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 5. The excerpt below is the record exactly as published.

apple butter, but those of good cooking quality, with a rich tart flavor, are most satisfactory. Summer apples make just as good butter as fail and winter varieties. Some- times sweet apples are used with tart apples, the usual proportion being one-third of the sweet apples to two-thirds of the tart. If you must use overripe apples, add a little vinegar to give snap to the butter. Either fresh cider or commercial sterilized cider may be used. The usual proportion of peeled sliced apples and cider is gallon to gallon. From one-half to three-quarters of a gallon of cider to a gallon of peeled and sliced apples will give a rich butter if the apples are good cookers. Continue the cooking until the cider and apples do not separate and the butter, when cold, is as thick as good apple sauce. Determine the thickness at frequent intervals by cooling small portions. If sugar is used add it when the butter is about two-thirds done. About a pound of either white or brown sugar to a gallon of apple butter is the usual proportion. You may use more, or less, or none at aU, to suit the taste. Apple butter is spiced according to taste, about half a teaspoonful each of ground cinnamo

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