Apple Butter

Ingredients

• a barrel of new cider
• three bushels of apples
• a teacupful of cinnamon
• half as much of cloves

Method

1. 1

   Boil cider down by half, then add unboiled cider and quartered apples.

2. 2

   Stir constantly for 8-10 hours.

3. 3

   Spice with cinnamon and cloves, then jar and cover with paper when cool.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 48. The excerpt below is the record exactly as published.

APPLE BUTTER. 127 solved, put it over the fire, and boil to a thick sirup, skimming it well. When no more scum rises, put in the quinces, cover them closely, and boil them all day over a slow fire, stirring them and mashing them down with a spoon till they are a thick, smooth paste. Then take it out, and put it into buttered tin pans or deep dishes. Let it set to get cold. It will turn out so firm that you may cut it into slices, like cheese. Keep it in a dry place, in broad stone pots. It is in- tended for the tea-table.” Apple Butter. Boil a barrel of new cider down one half; then dip it out into jars, and put in the kettle a couple of buckets of cider not boiled. In this put three bushels of apples nicely pared and cut in quarters. When stewed to a sauce, add the boiled cider. (Keep adding this until all is used.) Stir constantly eight or ten hours. When done, spice with a teacupful of cinna- mon, and half as much of cloves

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