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Apple Butter
From The new practical housekeeping, 1890
Serves 10
Using fruit juice instead of spices enhances flavor.
Presented as published in 1890. 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
Nutrition per serving
281Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein0.2 g
Carbohydrates56 g
Fiber0.9 g
Sugars47 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium369 mg
Calcium32 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline0 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 471. The excerpt below is the record exactly as published.
Apple Butter, — To make a small quantity, boil down about a gallon new cider to a quart ; then having pared, cored, and steamed apples till tender, rub them through a sieve and thicken the boiled ciaer with the pulp. A little lemon or orange juice may be added, or any fruit juice. The latter is much nicer than to use any spices. For Quince and Apple Butter, pare, core and quarter half as many quinces as apples and weigh-both, allowing half the weight in sugar
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