Apple Butter

Ingredients

• Fill the kettle with new cider (made from sweet apples)
• at the rate of 1 1/2 bushels to the barrel of cider

Method

1. 1

   Clean the kettle, fill with new cider, skim well as it begins to boil.

2. 2

   Add pared, quartered, and cored apples, boil until reduced to about 10 gallons, stirring constantly to prevent burning.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 135. The excerpt below is the record exactly as published.

APPLE BUTTER WITHOUT APPLES. Take grape juice and boil it down to one-quar- ter, and slice in peaches. It is said that this is "good to eat." It should be cooked a little after the peaches are applied. PUMPKIN BUTTER. Cut good ripe pumpkins in slices, skins and all, for say i hour. Then express the juice and boil down to the consistency of boiled cider, and then add nicely pared pumpkin cut in small pieces. Then boil down to the proper consistence, con- stantly stirring to prevent burning. This should be kept in a cool place and well covered to pre- vent souring. This is very good, especially in the absence of apples and peaches, and is worth try- mg at all events. 380 DOMESTIC GUIDE. APPLE BUTTER. Have a large brass kettle nicely cleaned by put ting in a little vinegar and salt, and rubbing dry with a fine piece of flannel. Fill the kettle with new cider (made from sweet applesj that has not began to work or ferment, and as it begins to boll skim well, and skim every time that additional cider is put in when it begins to boil. If the ket- tle will hold 30 gallons i ^ barrels of cider can be boiled into it. When the cider is all in that you desire to make, the apples having been pared, quartered and cored — sweet apples are the best — at the rate of i^^ bushels to the barrel of cider,

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