Spiced Apple Butter
From Use and preparation of food, 1919
If cider is not available, it may be omitted, and the apple sauce may be concentrated, sweetened, and spiced. A grape flavor may be added by using 1 pint grape juice to each gallon of cooked apples.
Presented as published in 1919. 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
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 119. The excerpt below is the record exactly as published.
Sweet apple eider, 4 gallons. Apple sauce (made from peeled and sliced apples, cooked and run tlirout^U a colander), 4 gallons. Boil the cider until it is reduced to one-half the amount. Add the ai>i)le sauce and cook slowly until thick (4 to G hours), stirring constantly to avoid scorching. When nearly done, add 1 pound sugar, * teaspoonful groun«fl cloves, -} teaspoonful allspice, and 1 teasi)oonful ground cinnamon for each gallon of apple butter
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