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Apple Butter
From Magnet users cook book, 1920
Serves 5
Recipe contributed by Mrs. G. W. Dawson, Auburn, Ontario.
Presented as published in 1920. 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
746Calories
1 gProtein
194 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein0.7 g
Carbohydrates194 g
Fiber3.6 g
Sugars185 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium50 mg
Potassium378 mg
Calcium186 mg
Iron1.6 mg
Magnesium24 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2 mcg
Choline9.3 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 64. The excerpt below is the record exactly as published.
APPLE BUTTER. In the spring of the year when fruit and preserves e scarce, and the apples down cellar_are beginning to lose their flavor, a - ce way to use them is to make them into apple butter, which can be made ‘MAGNET MAKES 106 POUNDS OF BUTTER IN PLACE OF 60 WITHOUT IT ; Mr. W. T. Butcher, Stand Off, Alta., says:—The Magnet is giving entire tisfaction, and we are quite sure if we had used one all the time we would ve been much farther ahead. Our gains in the three months it has been in it, milking the same number of cows, with the exception of one two years ad extra in July and August. The montis previous to using the Magnet 2 made 60 pounds of butter, that was in May. June we made 95 pounds UNCES, and in July we made 105 pounds 7 ounces, (ndin August 106 pounds inces. We believe it is all due to the Magnet. poe 3 73 in a small quantity on the kitchen range. Quarter, do not pare four pails of apples, cover with water and boil soft, drain in a jelly bag over night. — These do not have to be boiled all at once, one pailful a day is sufficient — until the juice is all gathered. Boil down the juice, pare and core 1% pails of apples, and add to the juice, a few at a time, as soon as there is room in the kettle, boil down until thick. Add 4 cups of brown sugar, 2 tablespoons cinnamon
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