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Cider Apple Butter
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 20
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 63. The excerpt below is the record exactly as published.
Cider Apple Butter. — Boil one barrel of new cider down half, peel and core three bushels of good cooking apples
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