Apple Butter, or Beurre aux Pommes

Ingredients

• four lbs. of sweet apples
• the juice of one lemon
• one gill of rum
• one pound of loaf sugar
• half a pint of water

Method

1. 1

   Peel and quarter the apples, remove the core and pips, and put them into a stew-pan with a little water.

2. 2

   Let them come to a boil gradually.

3. 3

   When soft, add lemon juice, rum, and dissolved sugar in water.

4. 4

   Boil it up, pour into jars, cover, and store in a dry place.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 98. The excerpt below is the record exactly as published.

Apple Butter, or Beurre aux Pommes. — This is an excellent dish for tea, supper, or dessert. It is placed on the table like orange marmalade. Those families having an abundance of apple trees may, by the aid of the following recipe, be enabled to preserve their crops as a luxury until another comes in the following year. GAS COOKERY BOOK. 179 Take four lbs. of sweet apples, peel and quarter them, remove the core and pips, put them into a stew-pan with a little water over a glimmer of gas, and let them come to the boil gradually. When the apples begin to be soft, add the juice of one lemon, one gill of rum, and one pound of loaf sugar dissolved in half a pint of water

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