Apple Butter
From A lady of good taste, 1954
Presented as published in 1954. 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
1777Calories
10 gProtein
474 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1777 kcal
Protein10 g
Carbohydrates474 g
Fiber48 g
Sugars373 g
Total Fat5 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium153 mg
Potassium3325 mg
Calcium214 mg
Iron2.8 mg
Magnesium158 mg
Phosphorus407 mg
Zinc1.9 mg
Copper1.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A73 mcg
Vitamin E1.9 mg
Vitamin K23 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)3.5 mg
Folate1.5 mcg
Choline124 mg
Caffeine0 mg
Water3619 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 6. The excerpt below is the record exactly as published.
Apple Butter 8 pounds apples 1 tablespoon ground 2 cups water cinnamon sugar 114 teaspoons ground clove 1 teaspoon ground allspice Wash and quarter the apples but do not peel them. Add the water to cover and let them simmer slowly until tender and soft. Mash them through a sieve. To 10 cups of pulp add 514 cups of sugar and the spices. Mix well, partly cover and simmer gently about an hour or until thick, stirring frequently. Seal in sterilized jars. This makes 5 pints.
Cook this with the app: pantry check, scaling, and the assistant.