vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Butter
From Buckeye cookery, 1892
Serves 20
If done it will adhere to an inverted plate. Put away in jars (not earthen ware).
Presented as published in 1892. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.1 g
Carbohydrates3.5 g
Fiber0.4 g
Sugars2.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium25 mg
Calcium1.4 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.9 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 140. The excerpt below is the record exactly as published.
APPLE BUTTER. | a Boil one barrel of new cider down half, peel and core three i bushels of good cooking apple
Cook this with the app: pantry check, scaling, and the assistant.